Just about everyone has their own recipe, handed down from their mother or grandmother, for this traditional Easter dish introduced to the Cape by slaves from the east. Last year Aunty Pat won a cook off against the ANC, EFF and DA with a delicious spicy chicken dish, but she says her pickled fish is even better.
“One of my family and friends’ favourites is Yellow Tail and Snoek. I prepare this at least 5 days before Good Friday every year” said Patricia. This is my “No Rules Method” recipe:
I season fish portions with fish spice and seasoning, then fry the fish pieces, skin side down on medium heat for +-5 minutes and about 4 minutes on the other side. When it is cooked through, set it aside to drain off the excess oil. At the end, use the remaining oil in the pan to roast dried spices, curry powder and turmeric. After about 2 minutes you can smell the diff erent spices – now add a cup of boiling water. Pour this all in to a big pot and add lots of sliced onion and simmer over a medium heat and until they are nicely translucent. Then add pickled fish spice, more bay leaves and two 750ml vinegars with 1,5 litres warm water. Bring that to a boil, then add in sugar and dissolve it. Now you must add more curry powder and turmeric. You can also add cumin and coriander. Cook it all for at least 15 to 20 minutes and check the sweetness. Now layer the fried fish in containers, putting different fish in different containers. Pour the pickled onions sauce over the fish layer by layer until the top layer is covered. Cool and then cover and refrigerate for at least 24 hours before serving. Enjoy and Happy Easter.
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