Most South Africans are familiar with pickled fish. It’s a typical Cape Malay dish and one of those dishes that I must eat whenever I go to SA. Having not been back to SA for well over a year now and with no plans to return in the foreseeable future I decided it was time to find the right recipe.
Cheri and I have had some interesting experiences lately with our attempts to recreate typical south African dishes. The recipes are usually easy enough to find but very few produce a perfect result and so it was for the pickled fish. After a few attempts, the first too vinegary, the second too bland I’ve finally arrived at my version of perfect pickled fish. Almost any white fish can be used, and either sea or fresh water fish. I’ve used haddock, tilapia and red snapper with equal success.
For those of you who’ve never eaten pickled fish it’s a lot better than you might imagine. It’s usually eaten cold or at room temperature with a salad of your choice and a hefty chunk of artisanal bread. Although I usually skip the salad and eat it with bread and lots of butter.
Pickled Fish Recipe
1. Dust fish in flour
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