{ Serves 4 }
This is a very typical Cape Malay dish from Cape Town, where I grew up. The food in the region is heavily influenced by the Malay people, who used to pickle their fish as a way to preserve them.
Pickled fish is a traditional dish at Easter and is best served with warm crusty white bread.
Extra virgin olive oil
1 tablespoon ground turmeric
1/2 tablespoon curry powder
2 garlic cloves, thinly sliced
2 tablespoons thinly sliced fresh ginger
8 peppercorns
1 bay leaf
1/2 white onion, cut into rings
11/2 cups white vinegar
1/2 cup agave nectar or 3/4 to 1 cup sugar
1 tablespoon Maldon or other flaky salt
1 pound firm-fleshed white fish, such as arctic char
All-purpose flour seasoned with salt and pepper for dusting, plus 1 teaspoon flour for thickening
Fresh cilantro sprigs, optional
1. Heat a lug of olive oil in a medium saucepan over low heat. Add the turmeric, curry powder, garlic, ginger, peppercorns, and bay leaf and stir for a few minutes. The smell of the spices toasting will fill the house, so open some windows if you can. This first step lets the spices gently toast by themselves, which releases all the goodness in them. Add the onion and cook for a couple more minutes, until the rings are soft, taking care not to let the spices burn.
2. Add the vinegar, ½ cup water, the agave nectar, and salt to the saucepan and gently simmer for about 15 minutes, until it’s thickened and has become a little viscous.
3. Meanwhile, get a skillet hot and add a little olive oil. Dredge the fish well in the seasoned flour. Fry the fish for a few minutes on each side; it is done when the flesh is tender to the touch. Prod it gently with your finger, and if it looks like it could push apart in flakes, it’s done. Set aside.
4. Pour the spice-vinegar liquid into a baking dish and carefully place the fish in it. Make sure that the fish is fully submerged in the liquid and covered with the onion and garlic pieces.
5. Cover and refrigerate for at least 2 days.
6. When the fish is pickled and ready, serve it with cilantro, if you like.