While many have already prepared their pickled fish ahead of the Easter weekend, there's still time if you haven’t gotten around to it yet.
Pickled fish is a much-loved South African dish traditionally enjoyed on Good Friday and throughout the Easter weekend.
It’s simple to make, and preparing it in advance allows the fish to fully soak up the sweet, tangy and mild curry flavours of the vinegar-based marinade.
Ideally, pickled fish should be made at least two days before serving, though some prefer to let it sit for up to a week to really deepen the flavour.
This dish often carries a sense of tradition, with recipes passed down from one generation to the next.
But if you’re new to making it, don’t worry; there are a few basic guidelines to follow.
Choose the right fish
Start with a firm, fleshy fish that can hold up well in the pickling liquid.
Popular choices include hake, snoek, yellowtail, and kabeljou if your budget allows.
Firm fish will retain their shape and texture better in the marinade.
Before frying, lightly dust the fish with flour to help it keep its shape and prevent it from falling apart in the sauce. Be careful not to overcook the fish, as it can dry out quickly.
The magic of this dish lies in the pickling sauce. It's all about achieving the perfect balance of sweet and tangy, with just the right hint of spice.
Basic ingredients
- Plenty of onions, sliced into rings
- White or brown vinegar
- Sugar. Brown sugar adds a richer flavour.
- Water to tone down the acidity
Common spices used
- Curry powder
- Turmeric
- Bay leaves
- Peppercorns
- Allspice
When cooking the onions, aim to keep them slightly crunchy because they will soften further as they marinate.
The sauce should have a mild curry flavour with a sweet yet tangy profile. Don’t make it too spicy.
Once your fish is fried and the sauce is ready, layer the two together.
Let the dish cool completely before storing it in the fridge, where it will develop even more flavour by Friday.
Now, all you need to decide is what to serve it with. Will it be fresh white bread or hot cross buns?
IOL Lifestyle