CAPE MALAY STYLED PICKLED FISH TO CELEBRATE FAMILY DAY THE LOCKDOWN WAY

As the long weekend approaches, South Africans are in lockdown no doubt trying to find creative ways to keep themselves entertained. With this in mind, here are some ideas to celebrate family day the lockdown way. Typically Pickled Fish is eaten on Good Friday and made at least one to two weeks prior. If you haven’t made it yet, you have time to get the fish out and try out this recipe. 

Video Chat platforms like Zoom, Facetime and House Party are all great tools to remain connected with family, loved ones and friends. So, why not use the long weekend to host a couple of themed dinner parties with delicious food, company and upcycled décor.

Add some true South African spirit into your virtual themed party with this delicious Rhodes Quality recipe, Cape Malay Styled Pickled Fish a proudly South African dish with some crafty suggestions of ways to use your leftover tin cans.

Cape Malay Style Pickled Fish

Enjoy the flavour of the Cape with this quick and easy dish – a South African favourite and perfect for the long weekend. The secret? Apricot jam. This dish will keep fresh in the fridge for up to a week. The fish is cooked first and is then pickled and served cold.

DECOR/CRAFT IDEA

Bread lovers can also consider baking some delicious mini bread loaves in the leftover jam cans to serve with your pickled fish. Else serve with hot cross buns. If you still have jam left, Rhodes Quality jam cans are fridge friendly, so with a handy snap cap, you can store in the fridge after opening.

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Cape Malay Style Pickled Fish

Enjoy the flavour of the Cape with this quick and easy dish – a South African favourite and perfect for the long weekend. The secret? Apricot jam. This dish will keep fresh in the fridge for up to a week. The fish is cooked first and is then pickled and served cold.

Course Main Course

Cuisine South African

Keyword Recipes

Prep Time 10 minutes

Cook Time 20 minutes

Servings 6

Ingredients

• 2 Tbsp Rhodes Quality Jam
• 1 Kg White deboned Fish
• 1 Lemon Juiced
• Salt and Pepper
• Sunflower Oil
• 2 Large Onions
• ¾ Cup White Wine Vinegar
• ½ Cup Water
• 1 Tbsp Curry Powder
• ½ tsp Ground Tumeric
• 2 Bay Leaves
• 6 Peppercorns
• 1 Lemon Rind
• 2 Tbsp Brown Sugar

Instructions

1. Cut the fish into even sized pieces and season with lemon juice, salt and pepper. Then set aside

2. Heat some oil in a pan and fry the onions until soft. Remove from the pan and set aside

3. Fry the fish in oil in the same pan used for the onions for a few minutes on both sides until the fish is cooked, then set aside

4. In a medium size pan combine the vinegar, water, curry powder, tumeric, bay leaves, Rhodes Quality Apricot Jam, peppercorns, lemon rind and sugar. Bring to the boil whisking well then reduce the heat and simmer for 10 -15 minutes.

5. Place the fish and onions in a dish with a tight lid, cover the fish and onions with the sauce. Allow to cool and refridgerate. Serve cold when ready.