Ingelegde Vis (Pickled Fish)

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Ingelegde Vis (Pickled Fish) – Salwaa Smith – Cape Malay Cooking & Other Delight
Pickled fish is a sweet and sour dish which is traditionally eaten over Easter time. This is a very tasty way of preparing fish and can be cooked in advance. The flavour improves with time and stays fresh for up to two weeks in the refrigerator . Here I have used yellow tail to make this pickled fish. You may use snoek or any other firm fish. Best eaten cold.
Ingelegde Vis / Pickled Fish
Ingelegde Vis / Pickled Fish

Ingredients:
1kg snoek or any firm fish cut into large slices
Salt and pepper for seasoning
1 cup  brown vinegar
1/2 cup water
1/4 cup cooking oil
1/4 cup lemon juice
1/4 cup sugar
3 large onions, sliced
1 lemon, sliced
1 tsp whole peppercorns
1 tsp salt
2 tsp ground coriander / koljana
1 tsp ground cumin / jeera
1/2 tsp turmeric /borrie
1/4 tsp dry ginger
1/4 tsp cayenne pepper
5 bay leaves
Method:
Season the fish chunks with salt and pepper, and quick-fry till opaque in a well-oiled pan. Remove and set aside.
Yellow Tail
Yellow Tail


Wipe the pan, and fry the sliced onions till they turn golden. Add the liquids and the spices, raise to boil, turn low and simmer for about five minutes. Turn off heat, allow to cool slightly.

Arrange the fish chunks and sliced lemon in a pyrex or glass dish, and pour sauce over. Cover, and refrigerate when completely cold. Leave the pickled fish to marinade for a day or two before eating. The flavour improves the longer its left before eating and will keep up to 2 weeks in the refrigerator. Serve with crusty buttered bread.

Fried Yellow Tail
Fried Yellow Tail

 

Ingelegde Vis / Pickled Fish
Ingelegde Vis / Pickled Fish
© Cape Malay Cooking & Other Delights
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Fish Breyani

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Fish Breyani
Fish Breyani

Fish Breyani – Cape Malay Cooking & Other Delights – Salwaa Smith

From My Kitchen To Yours – keeping our heritage alive!

 

Ingredients:

3 cups long grain rice or basmati rice

1½ cups frozen mixed vegetables

1 cup cooking oil

3 large potatoes

2 large onions, sliced thinly

1kg firm fish pieces of your choice, like hake or snoek

1 tomato, chopped

¼ cup buttermilk

1 – 2 green chillies, chopped

1½ tsp jeera / cumin

3 cloves

3 allspice

3 cardamoms

2 stick cinnamons

1 tsp salt

2 Tbsp butter

 

Fish Masala

7 cloves of garlic, minced

1 tsp salt

½ – 1 tsp chilli powder

3 tsp jeera / cumin

Juice of 2 lemons

1 tsp turmeric / borrie

1 Tbsp vegetable oil

 

Method:

Boil the rice in water until half done. Drain, rinse and set aside. Peel the potatoes, cut into slices. Heat the oil in saucepan, fry the potatoes until lightly browned and semi soft, set aside. Drain excess oil from the saucepan, add the chopped onions, fry until golden brown. Add the chopped tomato, buttermilk, green chillies, jeera, cloves, allspice, cardamoms, stick cinnamon and salt. Simmer over low to medium heat for 10 minutes or until onions are soft.

 

Meanwhile, make the masala to fry the fish. Combine all the spices in a small bowl, stir to combine. Wash and dry the fish pieces, smear the masala mixture all over the fish. Leave to sit for 10 minutes before frying in the left over oil used for frying the potatoes.

 

Arrange the potato slices at the bottom of a large heavy based pot / saucepan. Add half of the rice on top of the potatoes, spreading it evenly. Arrange the fish slices on top of the rice, then the onion mixture, then the mixed vegetables ending with the remaining rice. Dot the butter on top of the rice add 1 cup of hot water. Cover and steam to complete over low to medium heat for about 20 minutes. Turn the heat off and leave to rest for 10 minutes before serving with lemon atchar or blatjang.

© Cape Malay Cooking