10/04/2020
No one knows where exactly the tradition comes from other than it originated in the Western Cape but everyone knows it’s not Easter without Pickled Fish. We might be in lockdown but that will not stop the Knysna locals from making their Pickled Fish this weekend!
Ingredients
1.75 kg Cape salmon, cob, kingklip or any dry white fish
125ml (½ c) sugar
15ml (1 T) turmeric
45ml (3 T) medium curry powder
20ml (4 t) salt (or to taste)
2.5ml (½ t) cayenne pepper (optional)
750ml (3 c) vinegar
125ml (½ c) water
4 medium-sized onions, thinly sliced
6 crushed lemon or bay leaves
salt and pepper
Method
Start by filleting the fish and sprinkling lightly with salt and pepper.
Mix the sugar, curry powder, turmeric, salt, cayenne pepper, vinegar and water in a large flat-bottomed saucepan (do not use an iron or aluminium saucepan).
Add the onion rings and lemon leaves and allow to cook for 20 – 30 minutes.
Carefully place the fish fillets in the mixture, ensuring that they are well covered, and cook for a further 20 minutes or until done. Baste with the curry sauce from time to time and turn the fillets if necessary.
Pack the fish in layers in jars or an enamel dish, covering each layer completely with the hot curry sauce. Pour over the remaining sauce and allow to cool. Seal and store in a cool place. The fish is ready to eat after 2 or 3 days.
Recipe by Food24
