Sweet, homely nostalgia of mom’s pickled fish for Easter
Chef shares special recipe with a twist
Fmore ive-star’celebrity Masiza than s pickled a delicious fish chef recipe Lungelo’ dish is – itsa celebration of family traditions and the joy of cooking.
As Easter approaches, chef Masiza, who is in and out of Komani, reminisces about his mother’s pickled fish recipe that filled their home in Alice with a tantalising aroma.
“I remember the smell of my mom ’ s pickled fish during Easter weekends. This taste has stuck with me since I was 12.”
And now he is sharing this special homely dish with The Rep readers.
However, he has put a creative spin on the dish, blending in traditional Cape Malay flavours.
After spending years perfecting his culinary skills in Cape Town, the chef says he has come to appreciate and love the dish for its simplicity, flavour and reminder of Easter with his family.
“I hope my mother would be proud of my twist on her beloved recipe. “Pickled fish is a classic Easter dish in Cape Town, typically served with hot cross buns or fresh bread,” he said.
When storing pickled fish, he recommends keeping it in the fridge and enjoying it within four to six weeks for optimal flavour and freshness.
If stored correctly, the flavours of the dish will continue to develop, adding to its depth and complexity.
“While some fish are pickled commercially, you can try different types at home too,” he said. Ingredients:
Flour, for dusting
Sea salt and freshly ground black pepper, to taste
2kg kingklip, butterflied, or deep-sea hake fillets, cut into portions
300g sugar
1 litre white vinegar
1 tsp whole cumin or cumin powder
1 Tbsp coriander seeds, toasted & crushed
6 bay leaves
2 tsp turmeric
5 tsp mild curry powder
125g Mrs Ball’s chutney
4 cloves garlic, crushed
6 limes, soaked
5 onions, cut into thin rings
3 Tbsp olive oil, for drizzling Instructions: Dusting and frying the fish:
1. In a medium to large bowl, place two cups of all-purpose flour.
2. Season the flour with salt and pepper to taste.
3. Pat dry the fish fillets and coat them evenly in the seasoned flour. Allow them to rest in the refrigerator for 20 minutes.
4. In a medium pot, add enough oil to deep-fry the fish, without overfilling.
5. Heat the oil to 180°C.
6. Once the oil is hot, carefully dust off excess flour from the fish and fry until golden brown and crispy. Drain on paper towels.
Preparing the pickle:
1. Toast the cumin and coriander seeds in a pan over medium heat until fragrant, then set aside.
2. Drizzle olive oil in a saucepan and place over medium heat.
3. Sauté half the sliced onions until translucent, then add the crushed garlic and reduce the heat.
4. Add bay leaves, toasted spices, and curry powder to the saucepan, stirring until combined.
5. Stir in sugar and chutney until well incorporated.
6. Pour in the white vinegar and simmer until the mixture thickens slightly.
7. Add the remaining sliced onions and simmer until they are al dente.
8. Remove from heat and let the pickle mixture cool.
9. Once cooled, place the deep-fried fish in a container and cover with the pickle sauce, ensuring all pieces are coated evenly.
10. Store the pickled fish in the
refrigerator at 5°C overnight.
11. Enjoy your delicious pickled fish, which can last for four to six weeks when properly stored.
Feel free to adjust the seasoning and instructions to your taste and preferences.