Serves: 6–8, dependent on fish size
Prep time: 30 minutes
Cooking time: 10 minutes
Pickling time: 1–3 days, optional
Works well with: Yellowtail, any seasonally available Fish With A Story
Occasion: Easter, Special Occasion
Ingredients
whole Fish With A Story
2 tbsp tumeric
1 tbsp pickled fish spice
1 bay leaf, crushed
4 tbsp medium curry powder
200 ml brown vinegar
2 cups of sugar
6 medium onions, sliced
oil for frying
Method
- Saute onions in oil at low heat. Add water occasionally so the onions don't stick.
- Salt the fish, dust in flour and shallow fry in oil.
- Mix the spices into the sugar. Add vinegar. Add to the onions.
- Cook for around 10 minutes to release the flavours.
- In a large non-metal dish, layer the sauce and fried fish.
- Pickled fish can be enjoyed hot immediately after preparation, or cover and refrigerate. The flavour intensifies after a couple days of pickling in the fridge. The fish will keep for 2–6 months in the fridge.
Recipe credit:
Emily Newman or Aunty Miemie as she prefers to be known, is a fourth-generation traditional fisherwomen born and raised in the Melkhoutfontein fishing community on the Cape South Coast of South Africa. Miemie speaks fondly of her connection to the sea and recollects a childhood spent fishing and harvesting resources from the shore. She moved to Struisbaai and married a traditional linefish skipper, Marthinus, who hails from the Newman family of fisherfolk who were forcibly displaced from Skipskop under Apartheid.
This dish is prepared with love, the fish is caught with love. eat it with love. As fisherfolk, we have a great deal of love for fish and fishing. in everything we do, we pour our hearts and traditions into it. thank you for supporting fish with a story.
Fish With A Story is powered by ABALOBI – a South African-based, global social enterprise seeking to elevate small-scale fishing communities through the joint development of Technology For Good.
