WATCH: Pickle Fish, a family recipe

PICKLED fish is not expressly tied to Easter, despite its relationship with the Christian event. It’s thought to have come from Cape Malay cookery, which was used to preserve fresh fish during the early days of the Cape colony.

But it was not until much later that the aromatic delicacy replaced meat as an Easter staple, probably because of its capacity to keep fresh over the long weekend.

Also read: ’Puff’ and pass: 5 frugal recipes using puff pastry

While pickled fish is associated with Cape Town, it is a popular national dish that is appreciated by Muslims and Christians equally. Although pickled fish is popular in many places, the process used in South Africa is rather unique.

It entails frying chunks of salt-and-pepper-seasoned line-fish – local kinds including snoek, yellowtail, kingklip, and kabeljou (cob) are popular – and heating a mixture of onions and spices before adding vinegar and sugar.

Pickled fish is a traditional homemade dish enjoyed around the dinner table with friends and family, despite being available in many supermarkets throughout Easter. Some claim it was created to feed the multitudes following the three-hour church service on Good Friday.

Here is a quick and easy pickle fish recipe:

To make this delicacy you will need the follow ingredients:

• 2kg fish of your choice, in this video we used Hake and cut into cubes
• Flour mixed with salt and chilli powder
• 125ml oil
• 4 large onions, peeled, cut in half and then into thick slices
• 2 tbs chilli powder
• 5 green chilli’s
• 5-8 bay-leaves
• 2 tbs of whole pepper corn
• 2 tbs of coriander seeds
• 2 tsp of tumeric
• 2 tsp of garum masala
• 1 and a half cups of white vinegar
• 3 tbs of sugar

Method:

Coat the raw pieces of hake (or fish of your choice) in the dry batter made by mixing flour with salt and chilli powder. Fry the battered pieces of hake in hot oil for about 4 minutes on each side or until golden brown and cooked through. As the fish are cooked, remove from the pan, use a paper towel to drain some of the oil and allow the fish to cool.

Prepare the pickle: Fry onions, chilli, bay-leaves, pepper corn and coriander seeds. Add salt, tumeric, garum masala and chilli powder. Allow to simmer for approximately 3 minutes. Add white vinegar and sugar and allow to simmer. Add the fish to the pickle and allow it to cook together on low heat for approximately five – 10 minutes.

Construct the dish by placing the fish into a ceramic or glass dish and then pour the pickle over until the fish is completely submerged. Cover the dish loosely and allow it to completely cool. When cold, cover with cling wrap. Refrigerate and enjoy.