Cape Malay Pickled Fish

Name: Cape Malay Pickled Fish
Yield: 200.00 g
Cuisine: South Africa
Ingredients: 130.00 g Firm white fish (snoek, yellowtail or hake) fried golden-crusted then layered in sweet-sour Cape Malay brine (24–72 hours for penetration; served cold); 60.00 ml White wine vinegar, sugar, onion rings, turmeric, curry powder and bay leaves (the Indonesian acar-derived pickling brine; a Good Friday Cape tradition — adopted by non-denominational Cape community across centuries of Cape Malay–Afrikaner coexistence); 0.00 g No additional ingredients — pickled fish is strictly served cold and specifically on Good Friday; never hot

Cape Malay Pickled Fish from South Africa: explore its ingredients, nutrition facts, 255 calories per serving, and cultural origin.

Cape Malay Pickled Fish — South Africa

Cape Malay Pickled Fish: Fried fish layered in a sweet-sour vinegar brine, traditionally prepared for Easter celebrations.

Foods: Cape Malay Pickled Fish

130.00 g Firm white fish (snoek, yellowtail or hake) fried golden-crusted then layered in sweet-sour Cape Malay brine (24–72 hours for penetration; served cold)
60.00 ml White wine vinegar, sugar, onion rings, turmeric, curry powder and bay leaves (the Indonesian acar-derived pickling brine; a Good Friday Cape tradition — adopted by non-denominational Cape community across centuries of Cape Malay–Afrikaner coexistence)
0.00 g No additional ingredients — pickled fish is strictly served cold and specifically on Good Friday; never hot