All of these dishes are actually creations of the population of Cape Malay slaves who were shipped to Cape Town by the Dutch during their earlier settlement in South Africa. Anyway, Happy Easter and I made mine today for Sunday, so bon appétit
- 2 packets frozen Hake Medallions fish (450g each)
- vegetable oil
- 2 large onions, sliced
- 5 cloves garlic, chopped
- 1 cup vinegar
- 1 cup water
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 tablespoon masala ( I used fish Masala)
- 1 teaspoon turmeric
- 2 bay leaves
- 4 cloves of whole allspice
- 4 cloves
- ¼ teaspoon peppercorns
- Sugar to taste
Preheat oven (ºF350 or ºC180
- Salt fish and fry in vegetable oil until cooked. Remove with a slotted spoon and set aside in a separate bowl
- In the same frying pan place the rest of the ingredients except sugar in a saucepan and bring to the boil. Turn down heat and simmer until onions are transparent but haven’t lost their crunch.
- Add sugar to taste and stir to dissolve. Pour warm sauce and oil over fish, making sure that each portion of fish is covered.
- Place the fish in preheated oven for 15 minute. Let it cool cover with cling wrap and place in refrigerator.
Note: Pickled fish is best served a day or two after its made.
Serve with fresh bread and butter.
ENJOY / EET LEKKER