Cape Malay Pickled Fish Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 4, 2009
I really loved this recipe! I only made a couple of changes; added few extra bay leaves (dried), extra peppercorns and added a teaspoon of fennel seeds in place of the coriander. I changed the proportion of vinegar:sugar a little, cutting back on the vinegar - and thought it was a little too sweet at first, but found that the vinegar seemed more pronounced the next day. A friend made the same recipe & put in the whole amount of vinegar, finding it a little too acidic, so it might be an idea to just add 1 & 1/2 cups. On a whole, there was so much flavour in this! All you need is soft bread to soak up the marinade - it's so good.
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Photo by Brooke Laurel

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2009
My husband is from Cape Town and loves pickled fish! Perfect lunch with bread and green salad. I've made this 2x -- first time exactly as written and 2nd time with a few changes. It seems to me that in the Cape, pickled fish is lightly battered and fried. I wanted to cut down on the oil and fat so rather than frying the fish, I grilled it under the broiler until just cooked. I like the sauce as written, except I agree that the vinegar was a bit much. I used 1 1/2 cups and thought that was still a bit strong. I think I should have upped the brown sugar a bit to balance the flavor.
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Photo by Avron Goss
Reviewed: Jan. 27, 2015
I grew up in Cape Town and so Cape Malay Pickled Curry is a dish that I am well acquainted with and I expect it to be "just right"... this recipe did it! It tasted even better on the second day once the sugar and vinegar had a chance to work their pickling magic.
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Reviewed: Jul. 8, 2015
Excellent recipe. Tip: if you need it same day, fry the fish 2 minutes each side, set aside and pour the curry/pickle sauce* in the pan and bring to a light simmer and place the fish back in, spooning sauce over the fish. Let it all low poach for 5 minutes. * a dash or two of Peri Peri or Tabasco sauce works well if you don't have a red chile pepper.
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Photo by Peter Pentz

Cooking Level: Expert

Living In: York, Pennsylvania, USA

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