As Easter weekend approaches, it’s time to delve into a traditional South African favorite: pickled fish. With its tangy flavours and cultural significance, pickled fish holds a special place in the hearts and kitchens of many. Join Jenny Morris on a journey to discover the art of pickling, as we explore the history, flavours, and techniques behind this beloved dish. Whether you’re continuing a family tradition or trying it for the first time, pickled fish is sure to add a touch of festive flair to your Easter celebrations.

Ingredients

The Fish
2 kg firm white fish fillets
• Salt and ground black pepper to taste
• 40 ml flour
• Oil for frying

The Curry Sauce
• 3 cups white vinegar
• 1 1/2 cup water
• 1/2 to 1 cup of sugar
• 2 teaspoons turmeric
• 2 tablespoons curry powder
• 1 teaspoon ground fennel
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 2 teaspoon black peppercorns
• 4 onions, peeled and sliced
• 3 medium lemon leaves
• 1 tablespoon grated ginger
• 2 bay leaves
• ½ cup sultanas (optional)

Method:
1. Cut the fish into portions and season with salt and pepper,dust with flour.
2. Heat oil in a large frying pan and fry the fish on both sides until cooked through.
Drain on paper towels.

Make the curry sauce.
Combine the vinegar, water, sugar, turmeric, curry powder, fennel ,cumin salt and peppercorns in a large saucepan. Bring to the boil.

4. Add the onions, lemon leaves, crushed ginger and bay leaves.
Simmer for approximately 10 minutes, remove the onions with a slotted spoon after 5 minutes. Taste and balance the sugar and vinegar to suit your taste.
Do not overcook the onions; keep them crunchy!

5. Mix 15 ml (1 T) flour into a little of the sauce. Stir over high heat until it thickens.

6. Fling in the sultanas and stir well.

7. Layer the fish and onions in a glass dish. Pour the sauce over. Cover, cool and then refrigerate.

8. Let the fish stand for 3 days before eating. Pickled fish will keep for up to 1 month, stored airtight in a clean glass container, in the fridge.

Tip:
If you like a thinner sauce add a little more liquid.

It’s only OK to lick the spoon if it’s not going back into the dish; otherwise you are going contaminate the contents.

Always use a clean spoon when dishing up.

As the Easter weekend festivities come to a close, we hope you’ve enjoyed exploring the rich flavours and cultural heritage of pickled fish. From its tangy marinade to its tender, flaky texture, this dish is a true testament to the diverse culinary landscape of South Africa. Whether you shared it with loved ones or savoured it solo, pickled fish has added a special touch to your holiday celebrations. Here’s to many more festive gatherings filled with laughter, love, and, of course, pickled fish!