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–+ servings
traditional south African pickled fish

Traditional South African Pickled Fish

Miranda | My Anosmic Kitchen
A spicy, slightly hot, delicious and traditional pickled fish recipe.  To get the best taste from this pickled fish prepare it 2 to 3 days before serving.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients
  

FRYING THE FISH

  • 1 kilo fish
  • oil (for frying the fish)
  • all purpose flour
  • 4 eggs

DRY ROAST

  • 1 fresh chili
  • 4 bay leaves
  • 1 tsp fennel seeds
  • 1 tbsp peppercorns
  • 1 tsp roughly chopped cloves

SPICES

  • 1 tsp turmeric
  • 1 tsp fish spice
  • 1 tsp paprika
  • 2 tbsps masala curry powder
  • 1 tsp cumin spice
  • 1 tsp salt

COOKING THE ONIONS

  • 4 to 5 sliced onions
  • 3/4 cup canola oil
  • 1 cup white wine vinegar
  • 2 cups water
  • 4 garlic cloves
  • thumb size piece of ginger

Instructions
 

  • Make sure the fish (if frozen) is completely defrosted and at room temperature before starting. 
  • Add all the dry roast ingredients into a hot skillet for the flavors to be released. Watch closely to prevent burning. Set aside. 
  • Have 2 slightly large wide plates, 1 for the flour and 1 for the egg. Using a pair of tongs dip your fish one at a time into the beaten egg and then into the flour and fry on medium heat. Continue till all the fish is done. 
    Once fried set the fish on top of kitchen towel paper to drain the oil. 

COOKING THE ONIONS

  • Heat the oil in a fairly large pan and add in all the onions (or cook in parts) and cook on medium heat till nice and glossy.
  • Add crushed garlic and ginger, cook for a minute or 2 more.
  • Add all the spices and salt, mix.
    Add the dry roast ingredients, vinegar and the 1st cup of water. Lower the heat to medium| low. 
  • Simmer for about 15 minutes adding the 2nd cup of water slowly. (and a little more if needed)
  • Once cooled down, pour over the fish, allow to continue cooling even further before covering in plastic wrap and store in the refrigerator for minimum 24 hours before serving with fresh coriander. 

Notes

Please taste the pickled fish as you go and adjust this recipe accordingly because each person has their own taste. For example, you might want to add a hint of sugar for sweetness or to balance out the acidity in the vinegar.  So I would suggest that you taste as you go along. 
You may also prefer your fish in a sealed container at room temperature and not in the fridge therefore this recipe is how we as a family like our pickled fish so please adjust according to your family. 
Also, there are a load of onions in this recipe but that's how we like it with loads of onions.  Besides, it tastes so good every single onion is eaten!  Feel free to half the onion quantity. 
Happy Easter!

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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