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Bo-Kaap inspired Cape Malay pickled Kingklip

Print Recipe
Servings 0

Ingredients
  

  • 500 g Kingklip
  • Flour to dust fish
  • Funky Ouma turmeric and ginger salt available in store
  • Funky Ouma olive oil available in store
  • 0.5 cup sugar
  • 1 cup white wine vinegar
  • 0.5 cup water
  • 2 onions sliced for frying
  • 2 cloves garlic crushed
  • 1 tsp fresh ginger grated
  • 3 tsp mild curry powder
  • 2 tsp turmeric powder
  • 2 tsp cumin powder
  • 2 bay leaves
  • 2 tsp coriander seeds crushed
  • 2 tsp mustard seeds crushed

Instructions
 

Step 1 – Make the magic

  • Heat a stainless-steel saucepan to a medium heat
  • Add a good dash of Funky Ouma olive oil 
  • Slice up the onion and sauté until translucent, but retain some crunch 
  • Add the garlic and ginger, stirring to make sure they don’t burn 
  • Add the remaining dry spices and heat through to bring out the flavours 
  • Add the sugar and allow it to dissolve and caramelise 
  • Finally, add the water and vinegar, and simmer 
  • Reduce the heat and wait until the sauce is at your preferred consistency 

Step 2 – The fish

  • Cut your fish into bite size pieces
  • Heat some Funky Ouma olive oil in a frying pan
  • Dust the fish with flour and season with Funky Ouma turmeric and ginger salt
  • Shallow fry the fish until cooked (do not overcook the fish) 

Step 3 – The assembly

  • Place the fish in a sterilised container 
  • Pour the sauce over the fish 
  • Allow the fish and sauce to cool at room temperature 
  • Seal the container and refrigerate for a minimum of two days to ensure the fish is well flavoured 
  • This dish can be served warm or cold with a good chunk of warm sourdough bread and butter
Tried this recipe?Let us know how it was!