Prep Time: 90 minutes
Cooking Time: +- 25 minutes
Serves: Makes 14 tacos
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Pickled Fish Roti TacosOver Easter time we see the shelves stocked to the brim with Pickled Fish and my mom makes it every year. When I was younger, I positively hated the stuff.  On Good Friday, it was Pickled Fish for breakfast, lunch and dinner and there would still be some left for Easter Sunday(much to my horror, lol).  Now I do enjoy this dish occasionally with its typical Cape Malay flavours.  For content reasons and sure curiosity I decided to make my own for the very first time.  But I wanted to do something different. I always felt that Pickled Fish is a rather awkward dish to eat being chilled and not very appetizing with other dishes or sides. I decided to serve the fish(with all its saucy oniony goodness) in roti tacos! So I made mini rotis from scratch. Now we have something interesting and a little more inviting, yes? And to finish off these Cape Malay Pickled Fish “Tacos”, serve with a dollop of raita and garnish with fresh coriander leaves.

Pickled fish and roti tacosCape Malay Pickled Fish Roti Tacos

Ingredients:
Fish 
1 large onion, finely sliced
1 t (5 ml) cooking oil
1 T (15 ml) medium curry powder blend
1/2 t (2.5 ml) turmeric
1/2 t (2.5 ml) coriander seeds
2 bay leaves
2 curry leaves
3 cloves
4 black peppercorns
180 ml brown vinegar
150 ml water
3 T (45 ml) apricot jam
3 T (45 ml) sultanas(optional)
1/2 t (2.5 ml) salt
1 1/2 (7.5 ml) cake flour
+- 500 g fillet of hake (or a combination of hake, yellowtail and angel fish)
1/4 c (60 ml) seasoned flour
2 T (30 ml) cooking oil
a handful Fresh coriander leaves, chopped
Salt and pepper to taste

Roti tacos ( makes +- 14)
350 g cake flour
2 ml baking powder (just for luck)
1 t (5 ml) salt
+- 400 ml ice cold water
80 g softened salted butter
1/2 c (125 ml) extra flour for rolling

Method
Fish
Heat medium heavy based pot (I used AMC’s 20 cm gourmet low pot) and fry the onions with all the spices in a little oil for 2 minutes. Add the vinegar, water, jam, sultanas and salt, cover and bring to a simmer. Cook for about 10 minutes – the onions should be cooked but still have a bite to them.
Make a paste using some of the cooking liquid mixed with the flour and add to the sauce stirring all the while to thicken it up a bit. Season to taste.
Cut the fish into 6 thin portions. Coat with seasoned flour.
Heat the oil in a large heavy based frying pan fry the fish in batches for 3- 5 minutes(depending on thickness) – if fish begins to flake, remove.
Layer the fish, onion, sultanas and coriander in a shallow medium dish. Pour the sauce all over the the fish making sure everything is covered in it.
Cover and make sure it is airtight and chill in the fridge until ready to eat. It tastes better on the 3rd day.
Roti Tacos
Place the flour, salt and baking powder in a food processor and add the water. Blend until it comes together to form pliable dough. With floured hands remove and place onto a floured surface. It is important not to overwork the dough it will become tough and difficult to roll.  Divide the dough into 14 equal pieces and roll into balls.
On a floured surface each into round discs about 10 cm diameter.  Make the dough or discs you are not busy with with a damp towel to prevent drying out.
Spread butter onto each disc and fold into quarters (will look like mini crepes). Cover with clingfilm and rest in the fridge for 30 minutes. Then gently form them into balls again and repeat the process one more time and chill covered again for at least 20 minutes or when ready to roll out and fry. This process makes the rotis nice and flaky.
When ready, gently form into balls again and roll out into discs for the final time.
Fry in a hot lightly oiled heavy based frying pan ( I use AMC’s 24 cm Chef’s pan) until dark blisters form, then turn over to brown the other side and turn again until they puff up a bit. Then remove and slap between your hands – this also brings on more flakiness . If your hands are fragile, use oven gloves so you don’t burn yourself.
Keep warm wrapped in foil.
To serve
Spoon some pickled fish onto mini rotis and fold to resemble a taco – you may need to use small skewers to keep them intact. Serve with dollop of raita (yoghurt combined with finely grated cucumber, chopped coriander and mint). Warm roti, cold spicy pickled fish with refreshing raita. Delicious!

Pickled fish roti taco
Amc spices
Amc cookware pickled fish
amc pickled fish
AMC pickled fish

 

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