Taste the Cape with our Malay-Style Pickled Fish
Enjoy the flavour of the Cape with this quick and easy dish. This South African favourite, usually prepared and served at Easter time, keeps well in the fridge for up to a week. The fish is cooked first, and is then pickled and served cold.
A wonderful traditional South African #Easter feast: Pickled Fish! This dish has been eaten around Easter time for hundreds of years in the Cape. #PickledFish #SouthAfrican #SouthAfricanRecipes #Knorr
Piekelvis met ywe
“Eers bak ek my vis af, dan kom die sous met die ywe oor.” (Annie Scharneck, ma, ouma, huiskok van Kleinvlei op die Kaapse Vlakte ) Hier skuins voor Goeie Vrydag staan ek op die drumpel van…
Pickled fish recipe
Pickled fish recipe Ingredients 10-15 pieces of fish ( I'm using hake)... 6 / 8 large onions chopped into rings 1 cup of water 1 cup of vinegar 5 bay leaves Some peppercorns Coriander seeds 1/2 cup of sugar 2 tsp of salt 2 tablespoons of masala 2 teaspoons of turmeric Some cake flour You may use pickled fish masala Method Season fish with 1 tsp of salt and fish masala and some turmeric or packo masala , dip the seasoned fish in a little cake flour and then fry in shallow oil about two…
Cape Malay-Style pickled fish
An old Cape recipe, with a few additions and subtractions, this meal is best left for two or three days to allow the fish to absorb the flavours.
Cape Malay Pickled Fish
We like our pickles in Britain, whether on a cocktail stick with cheese, jazzing up a butty (sandwich), part of a ploughman’s salad or accompanying a roast but this was a new dish introduced …