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    You are in: Home / Recipes / Cape Malay Pickled Fish Recipe
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    Cape Malay Pickled Fish

    Average Rating:

    3 Total Reviews

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    • on October 21, 2006

      Thanks Nan for posting this recipe! I had very good results & my Mum made it too, so we compared notes on it's authenticity!! It was delicious - not quite as I remembered it, but dishes like this don't always travel well, mainly as I could not get hold of yellowtail fish fillets. I used a local meaty type of fish instead called Julienne, which is a Halibut type fish. I am thrilled to have such a good recipe for pickled fish however, and I have saved it in my Fish & Seafood cookbook. In the future I will change it very slightly by adding slightly less vinegar & slightly more sugar; I remember it as being a bit more on the sweet side than the sour side! Many thanks for posting it and sending me the link! Great!

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    • on August 10, 2006

      This was very good ! I didn't know that that the fish can be firmed up just by sprinkling it with salt and let it sit for 20 -25 min. Thanks for the new found knowledge and a great recipe.

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    • on July 01, 2006

      The fish I used was a yellow fin tuna. I made it last night and we will be having it later as a late afternoon snack. It is very good. And we will have it with a small salad. I love that it will keep for a week. Very easy recipe to follow. Thanks!

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    Nutritional Facts for Cape Malay Pickled Fish

    Serving Size: 1 (198 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 160.1
    Calories from Fat 4
    Total Fat 0.5 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 17.6 mg
    Total Carbohydrate 36.9 g
    Dietary Fiber 1.7 g
    Sugars 29.7 g
    Protein 1.2 g

    The following items or measurements are not included:

    yellowtail fish fillets


    allspice berries


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