If you reside in South Africa (as I do), you would know, that once Ash Wednesday rolls around, it is almost as if the weather changes overnight. Those hot summer days quickly fade away, the sun starts setting earlier and we start pulling out our fleecy pyjamas.
Essentially, this is also when we start changing our meals to heartier comfort food. The delicious, quick and simple chicken salad is now turned into a wholesome pot of chicken noodle soup instead. In the Christian faith, for some, this is also the time when we start planning our Easter lunch or dinner menu. But, two days prior to celebrating Easter Sunday, we observe Good Friday. According to Christianity.com, Good Friday is the Friday before Easter and commemorates the crucifixion of Jesus and His death at Calvary. Traditionally, this is also the Friday on which we eat pickled fish.
Why fish though?
And why pickled?
In the Christian faith, many believe that because Jesus sacrificed himself, and sacrificed his flesh, we abstain from eating meaty flesh on Good Friday. But where the ‘pickled’ part comes in? Some believe the vinegar in the pickled fish dish resembles the vinegar which Jesus was given to drink while on the cross. However, others state that this dates back centuries when fishing boats never went out on the Easter weekend, and thus, no fresh fish would be available. So, in order to preserve it, people pickled it.
For centuries, pickled fish was indeed associated with Easter, however, that may not be how it originated.
The process of making pickled fish is originally a Cape-Malay cooking technique, which was a way of preserving fish in the Cape Colony. Because many Christians (and specifically those living in the Cape) abstained from eating meat on Good Fridays, the dish has been adapted over the years to what we know it as today, and has become the chosen ‘dish of the day’ on Good Friday.
Although there are many different beliefs around the origin of consuming pickled fish on Good Friday, either way, it is a tradition that has been around for centuries.
As Good Friday rolls around, we will see supermarket chains selling pre-packaged pickled fish. This is good if you are pressed for time, or not sure how to make it – but, in my opinion, homemade is always the best. And, from personal experience, the longer the fish stays in the ‘pickle,’ the better it tastes.
What if this year, we gave you a little inspiration to make your own pickled fish for your family and friends?
With just under one month to go for Good Friday this year (Friday, 15 April), now would be a good time to read up, and perhaps try it out before the big day.
Here we have collated two slight variations of the traditional Cape Malay dish from two local, loved Cape Town chefs.
Fatima Sydow’s Pickled Fish
INGREDIENTS
2 kg firm white fish fillets, I am using Hake
6 large onions, peeled and sliced
Salt to taste
1 cup of flour
1 tsp ground black pepper
2 tsp turmeric
1 cup vinegar
1 cup water
3-4 tbsp sugar
2 tbsp apricot jam
1 tbsp black peppercorns
1 tbsp coriander seeds
5 bay leaves
2 tbsp roasted masala
1 tbsp cornflour mixed with 3 tbsp. of water
Vegetable oil
DIRECTIONS
Take the fish pieces and dust with the flour and season with salt and pepper. Heat the oil, shallow fry the fish in a large frying pan, about 2 minutes on each side. Put aside on draining paper.
Next, in a large pot, heat the vinegar and water on medium heat. Add the onions, sugar, salt, spices, jam, bay leaves and cook for 8-10 minutes. Next, add the cornflour mixture and
Add the cornflour mixture and stir well. Transfer the fish, onion and curry sauce mixture to a large heatproof dish, making sure the sauce covers all the fish.
Allow to cool and cover the bowl or container and store in the fridge overnight or for a few days.
Source: https://fatimasydow.co.za/2020/02/12/pickled-fish/
To follow Fatima for more delicious Cape Malay style recipes, visit her website: https://fatimasydow.co.za/
Cass Abraham’s Pickled Fish
INGREDIENTS
1kg snoek cut into portions, chopped
125ml water
250ml vinegar
10ml ground coriander
10ml ground cumin
15ml masala
5ml turmeric
2 bay leaves, 4 allspice berries, 4 cloves
2ml peppercorns
Sugar to taste
2 large onions, sliced
5 cloves garlic
DIRECTIONS
Salt the fish and fry in vegetable oil until cooked. Remove with a slotted spoon and set aside in a separate bowl. Retain oil. Place the rest of the ingredients except sugar in a pot and bring to boil. Reduce heat and simmer until onions are transparent but haven’t lost crunch.
Add sugar to taste. Pour warm sauce and oil over fish, making sure each portion of the fish is covered. Allow to cool and store in a cool place.
Source: https://www.news24.com/News24/Pickled-fish-for-the-Easter-table-20150430
So get cooking, or should we say, pickling!
