Cape Malay Pickled Fish

This recipe is a traditional Easter time classic in Cape Town, South Africa. It is served mainly with hot cross buns or freshly baked bread.

Step: 1

Heat the oil in a large skillet over medium-high heat. Season the fish with salt and place in the skillet. Fry on both sides until fish is browned and cooked through, about 5 minutes per side. Remove from the skillet and set aside.

Step: 2

Fry the onions and garlic in the same skillet over medium heat until translucent. Add the peppercorns, allspice berries, bay leaves, and red chile pepper. Pour in the vinegar and water and bring to a boil. Stir in the brown sugar until dissolved. Season with curry powder, turmeric, cumin and coriander. Taste and adjust the sweetness if desired.

Step: 3

Layer pieces of fish and the pickling mixture in a serving dish. Pour the liquid over until the top layer is covered. Allow to cool then cover and refrigerate for at least 24 hours before serving.

Per Serving: 338 calories; protein 41.9g; carbohydrates 32.7g; fat 4.1g; cholesterol 97.4mg; sodium 150.2mg.

Eating best breakfast to continue the day has become a good habit. It’s a best way to start my day off healthfully. The sweet hit from the pickle tree wakes me up and gives me power to take on the morning. The sweetness is more vilified as the root of all disease, but fruit is also loaded with fibre, which is best for your digestive system and make keep you feel full all day , and not want likely grab a side food out of the vending machine before lunchtime.

Make fruit a at 7.00 clock habit is simple . Easy as put the sweetness in your fridge next to the sweet drink or on the bench next to your cereal pan , or beside your coffee maker or tea kettle — about anywhere where you’ll see it. Before you eating the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.