Traditional Easter feast Easter lunch is significant for some families. It’s usually the last time people see each other before Christmas and so a huge spread of food is laid out. South Africa is diverse and so are our tastes. Even when it comes to something simple, like pickled fish, some would say they never have that for Easter lunch, preferring roast lamb and potatoes. So this year we have tried to cater for everyone’s taste, but with a difference. THE FISH Pickled fish is an Easter staple and can be enjoyed as a meal on its own or with easily prepared sides. The simplest and most convenient sides are usually fresh bread or rolls, a light salad or hot cross buns – another Easter time favourite. Home cooks (and fish-lovers) will know that the best way to get the most out of your pickled fish, is to prepare it at least two days in advance and allow it to soak in the sauce.
Pickled fish is an Easter staple. Picture supplied
Pickled fish with spicy Malay butter roti INGREDIENTS 2 tbsp olive oil 4 large onions, sliced 1 x 5cm fresh ginger, peeled and grated 6 cloves garlic, crushed 1 ½ tbsp garam masala powder 2 tsp freshly grated turmeric or ground turmeric 2 sprigs fresh bay leaves or lemon leaves 1 tsp allspice powder 1 tsp ground coriander 1 tsp ground cumin 750ml white vinegar 2 cups water 250 g brown sugar 2 kg kingklip fillets, cut into large cubes Sea salt and freshly ground black pepper Seasoned flour, for dusting 2 cups canola oil, for frying 1 tbsp. Cape Malay spice mix 100g salted butter 8 rotis, toasted in a pan 2 green apples, sliced 2 chillies, sliced
Pickled cabbage or sauerkraut, to serve Micro coriander leaves, to serve METHOD Heat olive oil in a casserole over a medium heat and soften the onions. Add the ginger, garlic and spices and fry until fragrant. Stir in the vinegar, water and sugar, and simmer for 20 to 30 minutes over a low heat. Meanwhile, dust the fish with the seasoned flour and fry in batches in another casserole with hot canola oil, until lightly browned and tender. Add the fish to the reduced pickling sauce. Make sure the fish is covered by the sauce and leave to marinate and pickle for a day or two. Make a Malay spice butter by toasting 1 tbsp Cape Malay spice mix in a dry pan, then add 100g of butter to melt into the spices. Serve the pickled fish with Cape Malay butter wrapped in a warm roti with plain yoghurt, pickled chilli, red cabbage and sliced crunchy apples with micro greens to garnish. – Recipe by Le Creuset
