Pickled fish

This is a traditional cape dish from South Africa.


Also known as Cape Malay pickled fish, it owes its origins to the rich culture brought to South Africa by an ethnic group knowing as Cape Malays.
Today they are the descendants of people from a range of areas in Maritime Southeast Asia, enslaved by the Dutch and brought to South Africa in the 17th century onwards.

The dish uses copious quantities of sliced onions as you can see.

Before you ask how good it is, the recipe insists on waiting for two to three days before eating it, to allow the pickling process to develop.