With Easter around the corner you may have noticed the super market shelves filled with pickled fish. This is a hugely popular meal in the Cape around this time of year and this is my version of a Summer pickled fish and vegetable salad. This is best made a day or two in advance so that all the gorgeous masala spices have time to infuse and develop.
2 large onions, sliced
150ml brown vinegar
½ cup (125ml) water
2 bay leaves
3 tablespoon (45ml) apricot jam
1 tablespoon (15ml) curry powder
½ teaspoon (2.5ml) turmeric
3 whole pepper corns
2 whole green cardamom pods
½ tablespoon (2.5ml) cumin seeds
pinch of dried chili flakes
600g Kingklip, cut into 4 portions
oil for frying
handfull of dried Turkish apricots, roughly chopped
salt and freshly ground pepper
an assortment of salad leaves
2 hard-boiled eggs
1. Place onions, vinegar, water, bay leaves, apricot jam, curry powder, turmeric, peppercorns, cardamom pods, cumin seeds and chili flakes into a medium sized saucepan and simmer for about 10 minutes.
2. Heat a little oil in a frying pan and fry the fish for about 3-4 minutes on each side, or until cooked through.
3. Place layers of fish, onion mixture and dried apricots in a glass bowl and pour any leftover curried vinegar over.
4. Cover and refrigerate for at least 12 hours before serving.Serve alongside a fresh green salad and pickled vegetables.
PICKLED BABY VEGETABLES
150ml white wine vinegar
½ teaspoon (2.5ml) mustard seeds
½ teaspoon (2.5ml) coriander seeds
150g white sugar
1 handful courgettes, shaved into ribbons using a vegetable peeler
1 handful baby carrots, peeled and shaved into ribbons using a vegetable peeler
6 radishes, thinly sliced
2 candied beetroot, thinly sliced
1. In a pot, combine the vinegar, spices and sugar and allow to simmer until sugar has dissolved. Remove and set aside to cool slightly.
2. Place all vegetables into a bowl pour over the cooled vinegar. Allow to pickle overnight before serving.