Cape Malay Pickled Fish with Turmeric Marinade
This traditional Cape Malay dish combines fragrant spices and succulent fish in a tangy turmeric marinade, perfect for showcasing South African cuisine.
Preparation
Get these tasks done before you start cooking.
Marinating the Fish
- 1
Combine ingredients
In a large pot, combine vinegar, water, sugar, turmeric, curry powder, cumin and coriander seeds.
- 2
Simmer
Bring to a boil, then reduce heat and simmer for 5 minutes.
- 3
Add fish
Add the fish fillets to the marinade and let them sit for at least 2 hours, ideally overnight in the refrigerator.
Tip: Allow the fish to marinate overnight for the best fusion of flavors.
Preparing the Vegetable Mix
- 1
Sauté vegetables
In a separate pan, heat some oil and sauté the onion and red bell pepper until soft.
- 2
Add spices
Add bay leaves and allspice berries, stirring to combine.
- 3
Season
Season with salt and pepper to taste.
How to Make Cape Malay Pickled Fish with Turmeric Marinade
Total time: 4 h 40 min · Yields 4 servings
- 1
Fry the Fish
Coat the marinated fish fillets in flour seasoned with salt and pepper, then fry in heated oil until golden brown on each side.
- 2
Simmer the Sauce
After frying, place the fish back in the marinade pot and simmer for 10 minutes.
- 3
Vegetable Integration
Add the sautéed vegetables to the pot with the fish and allow them to soak up the flavors for another 10 minutes.
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