South African-style Braised Fish

Ingredients

In this South African adaptation of the Filipino paksiw, we incorporate traditional South African spices and herbs to create a unique flavor profile. The addition of cumin, coriander, and paprika adds a warm and earthy undertone to the dish, enhancing the overall taste experience. This adaptation also includes the use of local South African ingredients, such as indigenous fish varieties and locally sourced tomatoes and onions. We alse have the original recipe for Paksiw, so you can check it out.

• 500g (1.1 lb) firm white fish fillets, such as hake or kingklip 500g (1.1 lb) firm white fish fillets, such as hake or kingklip
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (240ml) fish stock 1 cup (240ml) fish stock
• 2 tablespoons white vinegar 2 tablespoons white vinegar
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the diced tomatoes, ground cumin, ground coriander, and paprika to the pot. Stir well to combine and cook for 2-3 minutes to release the flavors.
3. 3.
   Pour in the fish stock, white vinegar, and soy sauce. Stir in the brown sugar and season with salt and pepper to taste.
4. 4.
   Gently place the fish fillets into the pot, ensuring they are fully submerged in the broth. Cover the pot and simmer for 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
5. 5.
   Once cooked, remove the fish fillets from the pot and set aside. Increase the heat to medium-high and allow the broth to reduce slightly for about 5 minutes.
6. 6.
   Return the fish fillets to the pot and gently stir to coat them with the flavorful broth. Cook for an additional 2-3 minutes to allow the fish to absorb the flavors.
7. 7.
   Serve the South African-style Braised Fish hot, garnished with fresh cilantro. Accompany with steamed rice or crusty bread to soak up the delicious broth.

Treat your ingredients with care...

• Fish — Choose firm white fish fillets that hold their shape well during cooking, such as hake or kingklip. Avoid using delicate fish varieties that may break apart easily.
• Tomatoes — Opt for ripe and juicy tomatoes to enhance the flavor of the stew. If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.
• Cumin, coriander, and paprika — Toasting the ground spices in a dry pan for a minute before adding them to the pot will intensify their flavors.

Tips & Tricks

• For a spicier kick, add a chopped chili pepper or a dash of hot sauce to the stew.
• Adjust the sweetness and tanginess of the dish by adding more or less brown sugar and vinegar, according to your taste preferences.
• Serve the South African-style Braised Fish with a side of chakalaka, a spicy vegetable relish, to complement the flavors.

Serving advice

Serve the South African-style Braised Fish hot, accompanied by steamed rice or crusty bread. The flavorful broth is perfect for soaking up with the rice or bread.

Presentation advice

Garnish the South African-style Braised Fish with fresh cilantro leaves to add a pop of color and freshness to the dish. Serve it in a deep bowl, allowing the vibrant broth and fish fillets to take center stage.