The Recipe
Cape Malay Pickled Fish
COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
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Ingredients
DESCRIPTION
A staple of South African cuisine, this fish picks up a world of flavor from a 48-hour soak in curried pickle brine. The recipe comes from Cape Town chef Reuben Riffel.Also try: Peri Peri Beef Salad
INGREDIENTS
- 1/3 cup vegetable oil
- 4 large onions, halved and thickly sliced
- 3 tablespoons mild curry powder
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 tablespoon whole allspice
- 1/2 cup turbinado sugar
- 1 tablespoon peeled, finely chopped fresh ginger
- 1 tablespoon finely chopped chiles, seeds removed
- 3 dried bay leaves, thinly sliced
- 2 teaspoons sea salt
- 2 cups white-wine vinegar
- 4 1/4 pounds Arctic char fillets, bones removed and cut into 5-ounce pieces
- 3 fresh bay or lemon leaves
- 3/4 cup all-purpose flour
- 1/2 cup vegetable oil
- 1/2 cup golden raisins
- 1/2 cup coarse salt
- 1 small head red cabbage, thinly sliced
- 2 red apples, julienned
- 2 ribs celery, trimmed and finely chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh cilantro
- Fresh cilantro leaves, for garnish
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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