Cape Malay Pickled Fish Classic

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A beloved Cape Malay classic traditionally prepared during Ramadan and served cold as a starter or light lunch. White fish is fried until golden, then layered with sweet-sour spiced onions and vinegar, and left to mature so the flavors meld into a tangy, aromatic pickle. Best made 24 to 48 hours ahead for the most balanced flavor.

Nutrition Facts

Per serving (estimated)

• 305 kcalCalories
• 17 gFat
• 2.5 gSaturated Fat
• 16 gCarbs
• 2 gFiber
• 9 gSugar
• 22 gProtein
• 640 mgSodium
• 480 mgPotassium
• 55 mgCalcium
• 1.6 mgIron
• 9 mgVitamin C
• 30 mcgVitamin A

Ingredients

For the fish

• 1.5 lb (700 g) firm white fish fillets (hake, yellowtail, or kingklip), cut into 2-inch pieces
• 1 tsp fine sea salt
• 1/2 cup all-purpose flour
• 1 tsp ground turmeric
• 1/2 tsp ground black pepper
• Vegetable oil, for shallow frying (about 1/2 cup)

Hake filletFine sea saltAll-purpose flourGround turmericGround black pepperVegetable oil

For the onion pickle

• 3 large yellow onions, thinly sliced into half moons
• 1 1/2 cups white grape or wine vinegar
• 1/2 cup water
• 1/3 cup granulated sugar
• 2 tsp whole black peppercorns
• 1 tsp whole coriander seeds
• 6 whole cloves
• 4 cardamom pods, lightly crushed
• 2 bay leaves
• 15 fresh curry leaves
• 1 tbsp grated fresh ginger
• 2 garlic cloves, thinly sliced
• 1 tsp ground turmeric
• 1 tsp fine sea salt

Yellow onionWhite wine vinegarWaterGranulated sugarWhole black peppercornsWhole coriander seedsCardamom podsBay leavesFresh curry leavesFresh ginger rootGarlic clovesGround turmericFine sea salt

Directions

1. In a bowl, toss the fish pieces with 1 teaspoon salt and let stand for 15 minutes. Meanwhile, combine the flour, turmeric, and pepper on a plate. Pat the fish dry, then dredge each piece in the seasoned flour, shaking off excess.
2. Heat about 1/2 inch of oil in a large heavy skillet over medium-high heat until shimmering (about 350°F). Fry the fish in batches without crowding, 2 to 3 minutes per side, until deeply golden and cooked through. Transfer to a plate lined with paper towels to drain.
3. In a large saucepan, combine the sliced onions, vinegar, water, sugar, peppercorns, coriander, cloves, cardamom, bay leaves, curry leaves, ginger, garlic, turmeric, and salt. Bring to a gentle simmer over medium heat and cook for 10 minutes, stirring occasionally, until the onions are just tender but still hold their shape.
4. Taste the pickle liquid and adjust salt or sugar to balance sweet-sour-tangy notes. Remove from heat.
5. In a deep glass or ceramic dish (about 8×10 inches), arrange half the onion pickle as the bottom layer. Place the fried fish pieces in a single layer over the onions, then spoon the remaining onions and pickling liquid over and around the fish until fully submerged.
6. Let the dish cool to room temperature, then cover and refrigerate for at least 24 hours, ideally 48 hours, to allow the flavors to mature. Serve cold or at cool room temperature, spooning onions and a little pickle liquid over each portion.

Cook’s Notes

• Use a non-reactive dish (glass, ceramic, or stainless steel) for storing the pickle; avoid aluminum or cast iron as the vinegar will react.
• Curry leaves are essential to the authentic flavor; if unavailable, a small strip of lemon zest adds a similar citrusy lift.
• The pickle keeps well in the refrigerator for up to 5 days, and many cooks say the flavor improves after the second day.
• Serve with crusty brown bread, butter, and a simple salad of lettuce and tomato for a traditional Cape Town lunch.
• For a milder pickle, reduce the peppercorns by half; for extra heat, add 1 small sliced green chili to the pickling liquid.

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