Pickled Fish is a great Cape Malay tradition, and some time ago when I held a party, I made pickled fish for my buffet. I got a lot of compliments from friends who have a Cape Malay background. Not bad for an Englishwoman!
Here is my recipe:
2 kg white fish fillets, skin removed.
Oil for frying
Salt and pepper
6 large onions, sliced
3 cups white grape vinegar
1/2 cup water
1/2 cup sugar
I small chopped chilli
3 teasp ready-mixed curry powder
2 tablesp turmeric
Fry the fish in the oil, sprinkle with salt and pepper and place in a large glass dish and allow to cool.
Cook the onions with the vinegar, water, sugar and chilli for 30 minutes.
Mix the curry powder and turmeric to a paste with a little of the vinegar mix, add to the pan.
Bring to the boil, and simmer for another 30 minutes.
Pour the hot pickle over the cooled fish.
Allow to stand until cool, then store in the fridge.
Can be eaten straight away, but better if left for at least 24 hours.
Serve with a green salad and crusty rolls.