Cape Malay Pickled Fish

Cape Malay Pickled Fish

Cape Malay Pickled Fish
In this typical Cape Town dish, pan-fried cod is pickled in a sweet, sour, spicy, and aromatic pickling liquid for 24 hours before being served with hot bread.

In a sizable skillet, heat the oil over medium-high heat.

Fish should be salted and cooked in a hot skillet for 5 minutes per side or until it is browned and flakes easily with a fork.

Place on a plate.

Over medium heat, add the onions and garlic to the skillet and cook until translucent, about 5 minutes.

Add the peppercorns, bay leaves, and allspice berries.

Next, add the vinegar and water.

Finally, bring to a boil.

Add brown sugar and stir until it dissolves.

Add curry powder, cumin, coriander, and turmeric for seasoning.

If desired, taste and add brown sugar.