This time of the year the streets of Cape Town come alive with the smell of spices as everyone starts preparation for Easter weekends’ pickled fish. I don’t really care much for it, but I do love making it, because I am a spice fanatic!
Slow sauteing onions (that right there is already a treat for the nose) then an array of warm spices are married together in a sauce that is simply irresistible. Crispy fried fish completes the dish and of course a day or two of mingling flavours lead to the unmistakeable taste of Easter.
I always make a chunky potato salad to serve with pickled fish, because I like to add some of the pickle sauce and onions to my helping of potato salad. Pickled fish is also great with fresh crusty bread and something like a savoury rice salad. Make enough pickled fish while you’re busy, it keeps a few days in the fridge and that way there’s loads to go around during the Easter holidays.