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A staple of South African cuisine, this fish picks up a world of flavor from a 48-hour soak in curried pickle brine. The recipe comes from Cape Town chef Reuben Riffel.Also try: Peri Peri Beef Salad

Source: The Martha Stewart Show, March 2011


For Pickling

For Frying Fish

For Serving


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How would you rate this recipe?
  • MS11730927
    17 JUL, 2011
    Wow! This was awesome! I was so surprised that my 2 and 3 year old loved it too. We had this dinner for for several snacks and lunch too. The flavors are very complex but not too overpowering either. The spices are blended in a balanced porportion and the "pickling" flavor might not be what is expected. The flavor is not sour whatsoever, and is very mild too. Perfect! Thanks again Martha for posting yet another wonderful interesting recipe!

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