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We’ve all heard of bredie, koeksisters, bobotie or apricot chutney. In fact, for many of us, they are part of the taste of South Africa.
These famous dishes are creations of the Malay slaves who were shipped to Cape Town by the Dutch during their early settlement in South Africa. The slaves brought with them an array of ingredients and recipes that they tweaked to fit in with the produce in the Cape. The use of coriander, so intrinsically linked to the flavours of boerewors and biltong, was introduced to South Africa by these slaves.
One Malay tradition followed by South Africans to this day is eating pickled fish over the Easter weekend.
Pickled fish is awesome with everything. I love it on toasted chewy bread like ciabatta (pictured) and you can serve it hot or cold. It keeps for weeks in the fridge.
You want to use a firmer-fleshed fish, not one as flaky as hake or salmon. If you can’t find yellowtail, sea bream will also work well.
EASTER RECIPES: The Ultimate Pickled Fish
INGREDIENTS
1kg yellowtail fillets, skin on, but no bones and scales
5 garlic cloves, chopped
2 large red onions, sliced into rings
Kosher or pickling salt
250ml red grape vinegar
125ml water
125ml sticky brown/treacle sugar
10 whole black peppercorns
5 cloves
5 allspice berries
4 bay leaves
1 tablespoon masala powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1 teaspoon smoked paprika
1 cup oil (could be less, this is for frying)
METHOD
1. In a bowl, rub the salt on all sides of the fish pieces and let them stand for 25 minutes. This step draws moisture out and makes the fish firmer.
2. Rinse the salt off the fish under cold running water and dry on paper towels.
3. If your fish pieces are still large, cut them into cubes. Don’t make the cubes too small as they will break apart when cooked. At no stage should you remove the skin!
4. Heat the oil in a pan and fry the fish until cooked through. (Don’t stir it – be gentle, and lift and turn it regularly. You want the cubes to remain intact.)
5. Put the rest of the ingredients in a thick-based pot on medium heat, stirring to melt the sugar.
6. Simmer the mixture for about 9 minutes. The onions are cooked when translucent. Try to keep them as crisp as possible.
7. Layer the fish and the sauce and onions alternately in a glass dish. Pour the rest of the sauce over everything.
8. Refrigerate. Every now and then, turn the fish in the dish if the sauce hasn’t covered all of it.
Pickled fish is best served a day or two after it’s made
ONE A PENNY, TWO A PENNY: Hot, hot cross buns
One of the many British traditions we have “borrowed” over time is the enjoyment of the hot cross bun during Easter. Whenever I taste one, I immediately remember big post-church Easter lunches. These buns are perfect warm, with butter, jam, cheese, custard and, of course, pickled fish. This recipe makes 15 buns. It takes several hours to make them, and for good reason. If you want soft, airy buns, follow the instructions carefully … but most of all, have fun.
FOR THE BUNS
500g bread flour
80g caster sugar
1 tsp salt
2 tsp ground cinnamon
7g instant yeast
50g butter
1 egg, beaten
300ml milk
150g raisins
80g finely diced orange peel
1 apple, sliced and chopped into small cubes
Zest of 2 oranges
FOR THE CROSS
80g flour
Enough water to make a thick paste
FOR THE GLAZE
50g apricot jam
METHOD
1. Bring milk to the boil. Remove from heat, add butter, allow to cool.
2. In a separate bowl, mix the flour, salt, sugar and yeast.
3. Add the milk and butter mixture to the dry ingredients. Mix well.
4. Add the beaten egg and knead for five minutes.
5. Cover with a damp cloth or plastic wrap. Allow to rise in a warm place until doubled in size.
6. Mix in the raisins, peel and zest.
7. Add the apple and cinnamon, and knead the dough again.
8. Cover again and allow to rise till doubled again, or for an hour.
9. Divide the dough into equal portions. Roll each into a ball the size of your palm. Arrange next to each other on a greased oven tray.
10. Cover with a damp cloth or plastic wrap and allow to rise for another hour.
11. Heat oven to 200°C.
12. Make a paste with the flour and water. If the paste is too dry, add more water until it is thick. Spoon into a piping bag and pipe a cross on each bun.
13. Bake for 20 minutes, or until golden brown.
14. Heat the apricot jam with a little water. While the buns are still hot, brush them with the jam. All done!
For more delicious recipes, check out lesdachef.com
