Cape Pickled Fish

With the abundance of fish swimming around the South African shores, this spicy pickled dish is a firm staple in Cape cuisine. In the Western Cape it is called ‘Kaapse Kerrievis’ and traditionally eaten during the Easter celebrations.

This was a preserving method adopted in the early days of the Cape and enjoyed by South Africans to this day!

 Recipe

Serves 4

Ingredients 

1 lbs fish, firm-fleshed

1 1/2 onions, sliced thinly

60ml Oil

125ml raisins

1 tbsp chopped garlic

1 tbsp chopped ginger

20ml salt

5ml turmeric

2.5ml curry powder

5ml coriander powder

160ml sugar

375ml lemon juice fresh

125ml rice vinegar

Method

  1. Pre-heat the oven to 350 F.

  2. Cut fish fillets into cubes approx. 1 ½ cm by 1 ½ cm.

  3. Place on an oiled baking sheet and bake at 350 F for 25-35 minutes until cooked.

  4. Heat oil in a large saucepan. Sauté onion until cooked. Add the remaining ingredients and bring to boil.

  5. Turn the heat down and gently simmer for 5 minutes.

  6. Add the fish cubes to the pickling mixture and carefully stir until combined.

  7. Allow the fish mixture to cool.

  8. Sterilize pickling jars by washing them in the dish washer including the lids.

  9. Fill the pickling jars with the cooled fish mixture and refrigerate. for up to 7 days.

    The longer the fish marinates the better! Serve as a canape on a crostini or on a bed of arugula as an appetizer!