Pickled fish for Easter
On Good Friday people in certain communities, such as the coloured and Malay communities of South Africa, indulge in pickled fish as part of their Easter tradition.
POLOKWANE – On Good Friday people in certain communities, such as the coloured and Malay communities of South Africa, indulge in pickled fish as part of their Easter tradition.
According to Gwen Louw, whose family is one of those that uphold this tradition, some people follow the accepted custom because it was passed down by their parents.
“Others prepare this dish because they consider eating meat on Good Friday as unholy. Whatever the reason, the spirit of the pickled fish tradition is as alive as the aromatic smells of masala, spices and fried fish that fill numerous homes,” Louw said.
Louw shared a simple and easy receipt for pickled fish: “You will need the following ingredients: hake or any firm white fish, salt, flour, oil, onions, water, and turmeric.
“Cut the fish into small pieces and season with salt. Heat the oil in a frying pan, coat the fish in flour and fry until cooked. Set the fish aside. Slice the onions into rings and combine the onions, vinegar, turmeric and salt in a saucepan and bring to a boil. Place cooled fish in a deep casserole and pour the sauce over. Put it in the fridge and leave it overnight,” Louw explained.
She added that pickled fish was just not the same if it was not served with a delicious hot cross bun.
