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
- vegetable oil for frying: 0.5 cup
- cod fillets, cut into 2 to 3 ounce portions: 3 pound
- salt: (to taste)
- onions, peeled and sliced into rings: 2 piece
- garlic: 2 clove (chopped)
- red Chili pepper, seeded and sliced lengthwise: 1 piece
- bay leaves: 3 piece
- whole black peppercorns: 8 piece
- whole allspice berries: 4 piece
- red wine vinegar: 2 cups
- water: 0.5 cup
- packed brown sugar: 0.5 cup (to taste)
- curry powder: 2 Tbsp
- ground cumin: 2 tsp
- ground coriander: 2 tsp
- ground turmeric: 1 tsp
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
