Crostini di Pesce Sottaceto Cape Malay: Bocconi Piccanti di Tradizione
(Cape Malay Pickled Fish Tarts: Spicy Heritage Bites)
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giugno 22, 2025
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Ingredienti
-
400 grams Filetti di pesce bianco sodo (nasello o merluzzo)
(Skinless, boneless works best)
-
375 grams Pasta sfoglia pronta da stendere
(Thawed if frozen; can use shortcrust as alternative)
-
1 large Cipolla
(Affettato sottile)
-
120 ml Aceto (bianco o di sidro di mele)
(Key to pickling flavor)
-
2 tbsp Zucchero di canna
(Adjust for preferred sweetness)
-
1 tsp Polvere di Curcuma
-
2 tsp Polvere di curry (media)
(Cape Malay or regular curry powder)
-
1 tsp Semi di coriandolo
(Slightly crushed)
-
1 tsp Grani di pepe nero
(Whole or coarsely ground)
-
2 whole Foglie di alloro
-
2 tbsp Uvetta (sultanas)
(Optional, adds sweetness & texture)
-
1 large Uovo
(Sbattuto, per spennellare le uova)
-
1 tsp Sale
(A piacere)
-
1 tbsp Olio da cucina
(Per friggere)
-
2 tbsp Coriandolo fresco
(Tritato, per guarnire)
(Skinless, boneless works best)
(Thawed if frozen; can use shortcrust as alternative)
(Affettato sottile)
(Key to pickling flavor)
(Adjust for preferred sweetness)
(Cape Malay or regular curry powder)
(Slightly crushed)
(Whole or coarsely ground)
(Optional, adds sweetness & texture)
(Sbattuto, per spennellare le uova)
(A piacere)
(Per friggere)
(Tritato, per guarnire)
Nutrizione
- Porzioni: 6
- Dimensione Porzione: 2 small tarts (120g)
- Calories: 370 kcal
- Carbohydrates: 32 g
- Protein: 19 g
- Fat: 17 g
- Fiber: 3 g
- Sugar: 7 g
- Sodium: 510 mg
- Cholesterol: 95 mg
- Calcium: 60 mg
- Iron: 1.9 mg
Istruzioni
-
1 - Poach the fish:
Place fish fillets in a shallow pan with enough water to barely cover. Gently poach for 6-8 minutes until opaque. Drain, flake, and set aside.
-
2 - Cook the pickling sauce:
Heat oil in a saucepan on medium. Sauté onions until translucent, about 4 minutes. Stir in turmeric, curry powder, coriander seeds, peppercorns, and bay leaves. Cook 1 minute before adding vinegar, sugar, salt, and raisins. Simmer 5-6 minutes, until slightly thickened.
-
3 - Combine fish and sauce:
Carefully remove bay leaves, then gently fold poached fish into the sauce. Allow to cool to room temperature.
-
4 - Prepare Pastry Shells:
On a lightly floured surface, roll out puff pastry to 3mm thickness if needed. Cut 12 rounds to line greased muffin/cupcake tins, pressing gently up sides to form cases.
-
5 - Fill and top tarts:
Spoon cooled pickled fish mixture into the pastry-lined tins. Cut out another 12 pastry rounds for lids, sealing edges with a fork. Brush tops lightly with beaten egg.
-
6 - Bake the tarts:
Preheat oven to 200°C (390°F). Bake tarts for 20-25 minutes until pastry is golden and crisp. Cool in tins 5 minutes before lifting out.
-
7 - Garnish & Serve:
Serve slightly warm or at room temperature, garnished with fresh chopped cilantro if desired.
Place fish fillets in a shallow pan with enough water to barely cover. Gently poach for 6-8 minutes until opaque. Drain, flake, and set aside.
Heat oil in a saucepan on medium. Sauté onions until translucent, about 4 minutes. Stir in turmeric, curry powder, coriander seeds, peppercorns, and bay leaves. Cook 1 minute before adding vinegar, sugar, salt, and raisins. Simmer 5-6 minutes, until slightly thickened.
Carefully remove bay leaves, then gently fold poached fish into the sauce. Allow to cool to room temperature.
On a lightly floured surface, roll out puff pastry to 3mm thickness if needed. Cut 12 rounds to line greased muffin/cupcake tins, pressing gently up sides to form cases.
Spoon cooled pickled fish mixture into the pastry-lined tins. Cut out another 12 pastry rounds for lids, sealing edges with a fork. Brush tops lightly with beaten egg.
Preheat oven to 200°C (390°F). Bake tarts for 20-25 minutes until pastry is golden and crisp. Cool in tins 5 minutes before lifting out.
Serve slightly warm or at room temperature, garnished with fresh chopped cilantro if desired.
Ulteriori informazioni su: Crostini di Pesce Sottaceto Cape Malay: Bocconi Piccanti di Tradizione
Cape Malay Pickled Fish Tarts: A Flaky Taste of South African Heritage
Cape Malay Pickled Fish is a legendary dish from the vibrant culinary crossroads of Cape Town. By combining this sweet, tangy, turmeric- and curry-spiced delicacy with the universally loved charm of golden pastry, we create: Cape Malay Pickled Fish Tarts—a delightful finger food that bridges heritage and innovative eating.
A Brief Journey into History
The roots of Cape Malay cuisine stretch back to the 17th century, when the Dutch East India Company brought slaves and political exiles from Southeast Asia (notably Indonesia and Malaysia) to South Africa’s Cape. With them came flavors like curry, coriander, pepper, and the concept of pickling fish to preserve it during warm seasons—a necessity long before refrigeration. Over centuries, these flavors melded with local produce and cooking techniques to forge the deeply aromatic, multicultural palate Cape Malays are famous for.
