Lifestyle

Enjoy a tangy Tuesday with Pickled Fish Tacos

One of the latest trends to take the taco scene by storm is the intriguing and flavourful pickled fish taco.

The concept of pickled fish tacos finds its origins in the coastal regions of Mexico and Central America. The pickling method was used historically as a way to preserve fish for longer periods without refrigeration. Over time, this preservation technique evolved into a flavourful culinary tradition, giving rise to pickled fish tacos.

In recent years, pickled fish tacos have gained popularity beyond their coastal origins and can now be found in various parts of the world.

Preparation time: 20 mins, plus pickling time overnight in the fridge | Cooking time: 20 mins | Serves: 8-10

Recipe compliments of Safari Vinegar.

Ingredients

  • 250ml water
  • 500ml Safari Malt Vinegar
  • 1 Tbsp Cape Malay Curry Powder
  • 1 Tbsp Fish Masala
  • 2 tsp turmeric
  • 2 tsp black peppercorns
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 6-8 allspice berries
  • 2 tsp salt
  • 6-8 bay leaves
  • 1 Tbsp fresh ginger, finely grated
  • 150g sugar
  • 4 large brown onions, sliced into rounds
  • 1 kg kingklip, cape whiting, or another firm white fish
  • 150g flour
  • 1 tsp salt
  • 1 tsp turmeric
  • Neutral vegetable oil, for frying

To serve:

  • 8-10 medium rotis
  • Coleslaw
  • Fresh coriander
  • Lime wedges

Method

  1. In a large pot over medium heat, combine the water and Safari Malt Vinegar. Add the curry powder, masala, turmeric, peppercorns, coriander seeds, cumin seeds, allspice berries, salt, bay leaves, ginger and sugar. Bring to a simmer.
  2. Add the onions, stir and cook for 5 minutes until just tender. Switch off the heat and set aside.
  3. Cut the fish into ± 5cm pieces. Whisk together the flour, salt and turmeric. Take the fish pieces and dust them in the seasoned flour.
  4. Heat a little neutral frying oil in a large frying pan for shallow frying. Fry the fish in batches until lightly golden and just cooked through. About 2 minutes per side.
  5. Remove from the oil and place on a rack lined with paper towel. Once drained, place in a large glass or ceramic dish. (Something non-reactive)
  6. Pour the onions and pickling liquid over the fish. Allow to cool and then wrap up or place a lid on the dish. Leave to pickle in the fridge overnight and allow the flavours to develop.
  7. To serve the tacos: Place a generous amount of coleslaw onto each roti. Spoon on some pickled fish and onions.
  8. Scatter with coriander. Serve with fresh lime wedges and enjoy!

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