Pickled Fish

~ Tandy

In the Western Cape one usually associates pickled fish with Easter. But for me, this is a great way of preserving fish when it is bountiful. The curry adds a warming spice note to the fish which can be served for any lunch time meal.

Head straight on to the recipe for Pickled Fish ♥
Pickled Fish

Electioneering in South Africa takes on a completely different form to what one is used to in other parts of the world. The Western Cape where I live is a DA stronghold. Since our democracy the ANC have tried all sorts of tactics to win the municipal elections to take control of the unicity of Cape Town. First they changed our area from the Overberg to be a part of the unicity. Then they bussed in indigenous Eastern Cape residents, making them all sorts of promises. After losing the last election 5 years ago they promised to win by creating havoc and causing disruption. This has taken the form of protests. The last few months have been hell. First the ANC brought in settlers and put them on land owned by the Department of Water. They were provided shacks and 10 days later they were served eviction notices.

Today’s inspiration ♥ Recipe For Pickled Fish ♥ can be found on Lavender and Lime Click To Tweet

These people then rioted, closing off Grabouw from the rest of the city. My staff could not leave their homes the first day of the protest and then had to drive 2 hours to get to work for the next two days. At the same time, a group of people shut off an intersection in Strand as they were not getting the service they think they deserve. And, to make it 3 for 3, Sir Lowry’s Pass was shut off with more protests. These actions are often violent and in this case, buildings were burnt and destroyed and people were killed. This is all done by the ANC to encourage the people living here to vote for them. I can only hope when we go to the polls next month that people don’t vote for a party that leave people in a pickle! To me, pickling should be reserved for cucumbers, vegetables and fish. Here I have made pickled fish using my fish masala.


Print Recipe
5 from 3 votes

Pickled Fish

Traditionally served on Easter, make sure you use good quality, firm fish
Recipe Category: Seafood
All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

For the pickled fish

  • 450 g fish medallions
  • 10 mls fish masala
  • 30 g seasoned flour
  • 30 mls canola oil

for the curry sauce

  • 500 mls vinegar
  • 125 mls water
  • 95 g fructose
  • 15 mls fish masala
  • 2.5 mls turmeric
  • 5 all spice berries
  • 5 whole cloves
  • 1 red chilli
  • 2.5 cm fresh root ginger, peeled and grated
  • 2 cloves garlic, crushed
  • 1 onion, peeled and cut in half and thinly sliced
  • 3 bay leaves
  • Salt and freshly ground black pepper to season

Method

For the pickled fish

  • Pat dry the fish fillets
  • Mix the masala into the flour
  • Dust each piece of fish until well coated
  • Place the oil into a large frying pan and heat on a medium to high temperature
  • Pan fry the fillets until cooked through
  • Remove from the heat, place onto paper towel to drain and leave to cool

for the curry sauce

  • Place the vinegar, water, fructose and dry spices into a sauce pan
  • Bring to a boil, stirring until the sugar has dissolved
  • Add the ginger, garlic, onions and bay leaves
  • Reduce the heat slightly and leave to simmer for 10 minutes
  • Remove the chilli, remove from the heat and set aside to cool
  • Place the fish into a deep dish
  • Season to taste
  • Cover with the curry sauce
  • Cover and leave in the fridge for 3 days for the flavours to develop
Click on the links for conversions and notes.
What I blogged July 25:

I am on leave until the 27th of July. I will reply to comments on my posts when I can while I am away.


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