Cape Malay Pickled Fish Recipe

Name: Cape Malay Pickled Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs yellowtail fish fillets, scaled and fileted, skin left on; 5 garlic cloves, chopped; 2 large onions, sliced in rings; kosher salt; 1 cup vinegar; 1/2 cup water; 1/2 cup brown sugar; 8 peppercorns; 4 cloves; 4 allspice berries; 2 bay leaves; 1 tablespoon masala (curry powder); 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon turmeric; oil, as needed for frying

Servings: persons

2 lbs yellowtail fish fillets, scaled and fileted, skin left on
5 garlic cloves, chopped
2 large onions, sliced in rings
kosher salt
1 cup vinegar
1/2 cup water
1/2 cup brown sugar
8 peppercorns
4 cloves
4 allspice berries
2 bay leaves
1 tablespoon masala (curry powder)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
oil, as needed for frying

1
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
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
Heat oil in a frying pan and fry the fish until cooked through. (Do not coat the fish with flour or batter.).
4
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
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
Refrigerate for up to a week. Best to make at least 6 hours before serving.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 lbs yellowtail fish fillets, scaled and fileted, skin left on, 5 garlic cloves, chopped, 2 large onions, sliced in rings, kosher salt, and more.

Yes, Cape Malay Pickled Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cape Malay Pickled Fish

How did you like this recipe?

Frequently Asked Questions