It’s another weekend and we are glad you popped by. Hope you’ve had a good week so far. Anyway, it’s Friday and I can hear everyone around me saying TGIF.
Our destination this week is the lovely coastal city of Cape Town in South Africa. It’s the home of the famous Table mountain, Robben Island and the famous V&A Waterfront. To see more of this lovely city click here.
This week, we are making a staple dish of the people of Cape Town – the Cape Malay pickled fish – which is served usually during Easter but can be eaten at any time especially with freshly baked bread or hot cross buns.
If you are ready to whip up this storm, bring out your cooking utensils and let’s get cooking.
Cooking time: 1 ½ hour
Serves: 6 people
Calories: 337 calories
½ cup vegetable oil
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
8 whole black peppercorns
4 whole allspice berries
3 bay leaves
1 red chile pepper, seeded and sliced lengthwise
2 cups red wine vinegar
½ cup water
½ cup packed brown sugar, or to taste
2 tablespoons curry powder
1 teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
In a skillet over medium-high heat, pour in the vegetable oil. Season the fish with salt and place over the skillet. Fry on both sides until fish is brown then remove from skillet and set aside.
Sweat the onions and garlic in the same skillet over medium heat. Add the peppercorns, allspice berries, bay leaves and red chilli peppers.
Add the vinegar and water into the same skillet and bring to boil. Stir in the brown sugar until dissolved then add the curry, coriander, turmeric and cumin.
In a serving dish, layer the fish until it covers all sides. Pour the mix in the skillet over the fish until it cover it. Leave to cool before placing it in the fridge for about 24 hours.