As the Easter festivities approach, South Africans from all walks of life find themselves united by one culinary enigma: how should one enjoy pickled fish?
This quintessential dish is synonymous with the Easter weekend, sparking debates over the ideal way to savour its tangy, spiced goodness.
Should it be served hot, with steam rising off of its aromatic blend of garlic and spices, or cold, with its flavours more pronounced in their chilled state?
We delve into the history, culinary traditions, and personal preferences surrounding this staple Easter fare.
Historically, the tradition of eating pickled fish during Easter stems from the Christian practice of abstaining from meat on Fridays during Lent.
Fishermen’s wives found a clever solution to preserve excess catches from the sea.
The process of pickling ensured that fish could be stored safely while providing a unique flavour profile that remains cherished to this day.
Throughout SA, particularly along the coast, families have been perfecting their recipes for generations, and an integral question remains: Is it better enjoyed hot or cold?
On social media, advocates for serving pickled fish hot argue that warming the dish releases the fragrant aromas of the spices and enhances the overall taste experience.
When heated, the oil mingles with the spices, creating an enticing scent that fills the room and ushers in nostalgia and comfort.
Many enjoy pairing the warm fish with freshly baked bread or traditional hot cross buns, allowing the flavours to meld even further.
On the other hand, enthusiasts of cold-pickled fish argue that chilling the dish lets the flavours mature.
The pickling process results in a delightful, succulent texture that can be savoured straight from the fridge. This option is especially popular during those balmy Easter weekends when a light, refreshing meal is desired.
Cold-pickled fish pairs wonderfully with a crisp salad, making it a favourite option for summer gatherings.
So whomst are these people eating hot pickled fish? Reveal yourselves! pic.twitter.com/kgBKnACtZK
— 𝓜𝓲𝓷𝓲𝓼𝓽𝓮𝓻 𝓞𝓯 𝓑𝓵𝓪𝓬𝓴 𝓵𝓪𝓫𝓮𝓵🖤 (@cammyifyanasty) March 27, 2024
Food and travel blogger Verushka Ramasami is among those who relish pickled fish cold. "I do like pickled fish, and I like it cold,” she shared.
“It features the spices I love, combined with the light tartness from the acidity, the warming spices of Cape Malay culture, and fresh flaky fish."
"It feels comforting to eat on its own or with some toast, though I’ve heard that some adventurous eaters enjoy it with hot cross buns, which I haven’t tried yet.”
Chef and cookbook author Sophia Lindop adds further insight to the debate. "I have never had pickled fish served warm, if I'm honest."
"There is no reason why it shouldn't work, though; however, pickled fish is a dish that is traditionally served in the Cape around Eastertime, when the weather is still warm, so serving it cold makes perfect sense," she explains.
For those eager to join in on the tradition, here’s a delightful pickled fish recipe to try at home, courtesy of Kerry Kilpin, executive chef at Tryn restaurant, Steenberg Wine Estate.
Pickled Cape bream
Ingredients
2 tbsp sunflower oil for frying
3 chopped onions
5ml grated ginger
3 crushed garlic cloves
5ml whole cumin
5ml coriander seeds, toasted and crushed
10ml fish spice
3 bay leaves
5ml turmeric
5ml mild curry powder
Salt and black pepper
500ml white vinegar
150g sugar
10ml cornflour
Flour, for dusting
1kg Cape bream, cut into portions
Method
In a pan over medium heat, add 1 tablespoon of oil and gently sauté the onion until translucent. Add the ginger, garlic, and spices and fry gently for a few minutes until fragrant.
Add the vinegar and sugar and stir until the sugar has dissolved. Simmer for 20 minutes, without reducing. Thicken with cornflour to a nice coating consistency. Season to taste.
Dust the fish with the seasoned flour and pat off any excess.
Heat 1 tablespoon of oil in a heavy-based frying pan and, when hot, fry the fish until golden.
Place a layer of fish in a deep sterile glass or non-metallic container and pour a little of the hot sauce over it to cover.
Continue layering fish and sauce until all the fish is covered.
Cool, then chill until ready to serve.
Best made at least 24 hours in advance.