Hard Caribbean Bread Soup

Cape Malay Pickled Fish

Name: Cape Malay Pickled Fish
Prep time: 34 min
Cook time: 76 min
Total time: 110 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 0.5 cups vegetable oil for frying; 3 pounds cod fillets , cut into 2 to 3 ounce portions; salt to taste; 2 large onions , peeled and sliced into rings; 2 cloves garlic , chopped; 1 red chile pepper , seeded and sliced lengthwise; 3 large bay leaves; 8 whole black peppercorns; 4 whole allspice berries; 2 cups red wine vinegar; 0.5 cups water; 0.5 cups packed brown sugar , or to taste; 2 tablespoons curry powder; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon ground turmeric

Total Time

1h 50m

34m prep · 76m cook

Servings

4 people

Rating

—

Difficulty

Hard

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Pickled fish made with cod and a delicious pickling mixture made with red wine vinegar, brown sugar, chili pepper, garlic, and lots of spices. This dish is traditionally served with hot cross buns or freshly baked bread for Easter in Cape Town, South Africa.

Ingredients

0.5 cups vegetable oil for frying
3 pounds cod fillets , cut into 2 to 3 ounce portions
salt to taste
2 large onions , peeled and sliced into rings
2 cloves garlic , chopped
1 red chile pepper , seeded and sliced lengthwise
3 large bay leaves
8 whole black peppercorns
4 whole allspice berries
2 cups red wine vinegar
0.5 cups water
0.5 cups packed brown sugar , or to taste
2 tablespoons curry powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric

Instructions

1

Gather all ingredients.
2

Heat oil in a large skillet over medium-high heat. Season fish with salt and fry in the hot skillet until fish is browned and flakes easily with a fork, about 5 minutes per side. Transfer to a plate.
3

Add onions and garlic to the skillet and cook over medium heat until translucent, about 5 minutes. Add chile pepper, bay leaves, peppercorns, and allspice berries, then pour in vinegar and water and bring to a boil. Stir in brown sugar until dissolved. Season with curry powder, cumin, coriander, and turmeric. Taste and add brown sugar if desired.
4

Arrange layers of fish and pickling mixture in a serving dish. Pour in pickling liquid to cover the top layer. Let cool to room temperature, about 30 minutes. Cover and refrigerate for at least 24 hours before serving.