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BANTING PICKLED FISH
Traditional Cape Malay Pickled Fish with low carb ingredients

I have substituted a few ingredients of the Traditional Cape Malay Pickled Fish recipe in order to change the normal, relatively high carb dish to a banting friendly low carb banting delight. You will find it extremely difficult, if not impossible, to tell the difference between this and the normal Cape Malay recipe. Even your non-Banting friends will enjoy it

 


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If however you'd like to make the normal version just click on the underlined link provided Traditional Cape Malay Pickled Fish

The usual Cape Malay Pickled fish recipe has a high sugar/carbohydrate content, this is due to a couple of ingredients, the rest viz, fish and spices contain relatively small amounts of carbs.

If you're banting this recipe will enable you to have your pickled fish at Easter, or any other time, without the slightest guilty twinge

Banting Pickled Fish Ingredients

800g (1lb 12oz) yellowtail or other firm fish
coarse salt as needed
salt & pepper for sprinkling
125ml (½cup) ghee (clarified butter)
5 cloves garlic, finely chopped
2 large onions thickly sliced
60ml (4tbsp) xylitol
5ml (1tsp) stevia
5ml (1tsp) salt
1 cup wine vinegar
500ml (2cups) water
8 peppercorns
4 cloves
4 allspice berries
2 bay leaves
4 curry leaves
15ml (1 Tbsp) masala (curry powder)
10ml (2 tsp) cumin, ground
10ml (2 tsp) coriander, ground
5ml (1 tsp) turmeric

Making the Banting Pickled Fish

Place the fish in a glass dish and firm it up by sprinkling the coarse salt on both sides, let it stand for about 20 minutes

Remove the fish from the bowl and rinse thoroughly under running water, pat dry with paper towel

Cut the hake into serving portions, sprinkle lightly with salt and pepper

Heat the ghee in a fry-pan, add the fish and fry until cooked but still firm

. Remove the fish, using a slotted spoon and place in a glass dish

Place the rest of the ingredients, except the xylitol, stevia and salt in a saucepan and bring to a rolling boil, reduce the heat and simmer gently until the onions become transparent but still retain their crispness

Add the xylitol, a tbsp at a time, stir and taste, if necessary add another tbsp stir and taste again, continue until the mixture is sweet enough for your taste. (I find I have to use the entire 4 tbsp, but do not exceed this quantity)

Add the tsp of salt, stirring to dissolve

Taste again and add the Stevia if you need to sweeten the sauce further, do this by adding 1/4tsp (1ml) at a time stirring and tasting after each addition, until the desired sweetness is obtained

Pour the warm mixture over the fish, ensuring that all the fish is well covered

Cover the dish with a tightly fitting lid, or cling-wrap and leave to cool

Once cool, place in the fridge and marinate for at least a full 24 hours before serving (you could serve immediately once cool but it will taste far better the next day)

The banting friendly Cape Malay pickled fish will last for a week to 10 days in the fridge and the longer you let it marinate the better it will taste.

Serve your pickled fish with a green or Greek salad

Yield:- 6 servings at less than 7g carbs (calculated) per serving.

Preparation Time: 30minutes     Cooking Time: 30minutes     Total Time: 1 Hour

So as stated previously, you can enjoy pickled fish, for Easter or any other time you feel like a cold meal, without any guilty feelings, using this banting friendly Cape Malay pickled fish

So go on, enjoy yourself!

If you like it please rate this recipe- CLICK HERE!

Date Published 18th March 2016
Author: Michael Tracey - Africhef


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