Mitchells Plain mom shares trick for the perfect pickled fish
This week, the aromas of a sweet and sour curry sauce, fish and onions - are wafting through the homes of many Capetonians as families prepare their pickled fish for the Easter long weekend.
Theresa Heuvel's pickled fish. Picture: Supplied
CAPE TOWN - For many Capetonians, pickled fish is synonymous with Easter, and one of them has shared how the dish is central to festivities.
This week, the aromas of a sweet and sour curry sauce, fish and onions - are wafting through the homes of many Capetonians as families prepare their pickled fish for the Easter long weekend.
The heritage dish is prepared several days before Good Friday and while the origin of the tradition has never been confirmed, many believe it may have developed from Cape Malay cuisine during colonial times when vinegar and spices were used as preservatives.
Among them is 66-year-old Theresa Heuvel, who's mastered the art of making pickled fish after being taught by her late mother many years ago.
Heuvel, who is from Mitchells Plain, loves hosting and spoiling those close to her with her famous cooking, which includes pickled fish.
Food is her love language as she explains how she prepares the dish about ten days before.
She said the trick is to get the perfect balance between the vinegar and sugar.
"You could layer at the bottom first your onions then your fish, then your onions and then your fish and voila! I hope it'll be enjoyable like mine would be enjoyable for over 40 years!"
Heuvel said her pickled fish is best served with hot cross buns and freshly baked homemade bread.