South African special occasion dish, Melayu
Cape or Cape Malay Pickled Fish gets its flavor from ten herbs and spices along with a 24-hour soak in a spicy curry brine.
Malay Pickled Fish
|Cape Malay Pickled Fish Recipe|
pounds filleted yellowtail or any firm white fish
cups white-wine vinegar
cup light brown sugar
teaspoon ground turmeric
tablespoons ground curry powder
teaspoon ground paprika
whole black peppercorns
large onions finely sliced
tablespoons all-purpose flour
fish in hot oil until cooked and drain on paper towel. Combine the vinegar,
water, sugar, and spices in a large saucepan and bring to the boil. Add the
onions, cover and simmer for 10-12 minutes.
Drain the pickling liquid into a
clean saucepan and bring to the boil. Mix a little of the pickling liquid into
the flour to form a thin paste, stir into the sauce and simmer lightly for two
minutes to thicken slightly.
Layer fish and the pickling mixture in a serving
dish. Allow to cool then cover and refrigerate for at least 24 hours before
serving. Serve with vegetables, rice and baked bread.
Did you know?
Apartheid years, the Coloreds as Cape Malayan people were known as had a midpoint
position between blacks and the whites in South African society. The current
Cape Malay population is small, less than 300,000 people most of who are Muslim.