Ingredients
-
2
-
5
-
2
-
-
1
-
1/2
-
1/2
-
8
-
4
-
4
-
2
-
1
-
2
-
2
-
1
Directions
Cape Malay Pickled Fish, This South African dish keeps well in the refrigerator for up to a week The fish is cooked first, and then pickled It’s served cold with a green salad and crisp rolls The source is Africhef com and it’s slightly modified , Thanks Nan for posting this recipe! I had very good results & my Mum made it too, so we compared notes on it’s authenticity!! It was delicious – not quite as I remembered it, but dishes like this don’t always travel well, mainly as I could not get hold of yellowtail fish fillets used a local meaty type of fish instead called Julienne, which is a Halibut type fish I am thrilled to have such a good recipe for pickled fish however, and I have saved it in my Fish & Seafood cookbook In the future I will change it very slightly by adding slightly less vinegar & slightly more sugar; I remember it as being a bit more on the sweet side than the sour side! Many thanks for posting it and sending me the link! Great!, This was very good ! I didn’t know that that the fish can be firmed up just by sprinkling it with salt and let it sit for 20 -25 min Thanks for the new found knowledge and a great recipe
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Steps
|
1
Done
|
Firm Up the Flesh of the Fish by Sprinkling Salt on Both Sides of the Filet and Letting It Stand in a Glass Bowl For 20 to 25 Minutes. |
|
2
Done
|
Thoroughly Rinse the Salt Off the Filet Under Running Water. Pat It Dry With a Paper Towel. Cut the Fish Into Serving Portions Leaving the Skin Attached. |
|
3
Done
|
Heat Oil in a Frying Pan and Fry the Fish Until Cooked Through. (do not Coat the Fish With Flour or Batter.). |
|
4
Done
|
Place the Rest of the Ingredients in a Large Pot, and Bring to the Boil, Stirring to Dissolve the Sugar and Make Sure It Does not Burn on the Bottom of the Pot. Simmer For Approximately 8 Minutes Until the Onions Are Cooked but Still Crisp. |
|
5
Done
|
Layer the Pieces of Fish and the Sauce and Onions Alternately in a Ceramic or Glass Serving-Dish. the Last Layer of Fish Should Be Covered With Sauce. |
|
6
Done
|
Refrigerate For Up to a Week. Best to Make at Least 6 Hours Before Serving. |
