whole allspice Archives | Woolworths TASTE

Beef recipes

Akni with tomato-and-onion salad and dhay

2 hours

Burger recipes

Homemade Cape Malay-style pickled fish

25 minutes, plus chilling time

Homemade Cape Malay-style pickled fish

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes, plus chilling time

Ingredients

2 T olive oil
5 large onions, cut into thin rings
1 x 3 cm piece fresh ginger, grated
4 cloves garlic, crushed
5 t mild curry powder
2 t turmeric
6 bay leaves
1 t whole allspice or allspice powder
1 t coriander seeds
1 t whole cumin or cumin powder
1 L white vinegar
300 g sugar
2 kg kingklip, butterflied, or deep-sea hake fillets, cut into portions
Sea salt and freshly ground black pepper
Flour, for dusting

Method

1. In a stainless-steel saucepan over a medium heat, add 1 T oil and, when hot, gently sauté the onion until translucent. Add the ginger, garlic and spices and fry gently for a few minutes, or until fragrant.

2. Add the vinegar and sugar and stir until the sugar has dissolved. Simmer for 20 minutes. Meanwhile, dust the fish with the seasoned flour and pat off any excess.

3. Heat 1 T oil in a heavy-based frying pan and, when hot, fry the fish until golden but still succulent.

4. Place a layer of fish in a deep sterile glass or non-metallic container and pour a little of the hot sauce over it, to cover. Continue layering fish and sauce until all the fish is covered. Cool, then chill until ready to serve.

TASTE’s take: An old Cape recipe, with a few additions and subtractions, this meal is best left for two or three days to allow the fish to absorb the flavours.

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Discover more ideas with pickled fish here.

Tuna pot pie

Orange-and-pistachio bread pudding

Meatball lasagne

Mavrou

Akni with tomato-and-onion salad and dhay

Marinated mushroom burger

Kerrievis (pickled fish)

Seafood paella

Jerk-style tofu

Jerk-style oyster mushrooms

Homemade Cape Malay-style pickled fish

Homemade Cape Malay-style pickled fish

Ingredients

Method