Cape Malay Fish Sosaties
Cape Malay Fish Sosaties are flavorful fish skewers marinated in a sweet and tangy curry mixture with onions, coriander, lemon, vinegar, and dried apricots. After an overnight marinade, the skewers can be cooked over a braai or baked in the oven until the fish is tender and cooked through.
Equipment
- Large saucepan or pot
- Wooden spoon
- 6 wooden or metal skewers
- Non-reactive glass or ceramic container
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Outdoor grill or oven
- Baking sheet, if oven cooking
Ingredients
Fish Sosaties
- 1.5 kg about 3⅓ pounds hake fillets, cut into approximately 2-inch cubes
- 18 dried apricots
- Salt and freshly ground black pepper to taste
- 6 skewers
Cape Malay Marinade
- 3 tablespoons butter
- 3 onions peeled and sliced
- 3 tablespoons curry powder
- 3 tablespoons coriander seeds
- 3 tablespoons brown sugar
- 1 cup white wine vinegar
- Juice of 3 lemons
Instructions
Prepare the Marinade
- Melt the butter in a large saucepan over medium heat.
- Add the sliced onions and cook for about 5 minutes, stirring occasionally, until softened.
- Add the curry powder and coriander seeds. Cook for another 2 minutes, stirring frequently, until the spices become fragrant.
- Stir in the brown sugar and cook for approximately 3 minutes, until the sugar dissolves and begins to caramelize.
- Pour in the white wine vinegar and lemon juice. Stir well, bring to a gentle simmer, and cook for 10 minutes.
- Remove the marinade from the heat and allow it to cool completely before pouring it over the raw fish.
Assemble the Sosaties
- If using wooden skewers, soak them in water for at least 30 minutes before assembling to help prevent them from burning during cooking.
- Thread the hake pieces and dried apricots onto the skewers, dividing them evenly among the 6 skewers.
- Season the assembled skewers lightly with salt and black pepper.
- Arrange the sosaties in a single layer in a non-reactive glass or ceramic container.
Marinate
- Once the marinade is completely cool, pour it over the fish skewers. Make sure the fish is well coated.
- Cover and refrigerate for at least 8 hours or overnight. Turn the skewers occasionally so the marinade coats them evenly.
Cook on the Braai or Grill
- Remove the sosaties from the refrigerator while preparing a grill for medium heat.
- Lift the skewers from the marinade and allow the excess liquid to drain away.
- Grill the sosaties over medium heat, turning periodically, until the fish is opaque, flakes easily, and reaches 145°F (63°C) in the center. Depending on the size of the fish pieces and heat of the grill, begin checking well before 20 minutes to avoid overcooking.
Oven Method
- Preheat the oven to 350°F (180°C).
- Arrange the sosaties on a baking sheet or shallow baking dish.
- Bake until the fish is opaque, flakes easily, and reaches 145°F (63°C) in the thickest pieces. Begin checking around 12 to 15 minutes. Larger pieces may require closer to 20 minutes.
- Serve the fish sosaties hot
Notes
- Cool the marinade completely before adding it to the fish. Pouring a hot marinade over raw fish can begin cooking the exterior prematurely.
- Hake is a delicate white fish, so handle the skewers carefully when turning them.
- A non-reactive glass or ceramic dish is recommended because the marinade contains both vinegar and lemon juice.
- The original method allows the fish to marinate for up to 3 days. For a home recipe card, an overnight marinade is a more conservative choice because raw fish is delicate and the acidic marinade can noticeably change its texture during prolonged marinating.
- Do not judge doneness by cooking time alone. Fish should reach 145°F (63°C) and should be opaque and flake easily.
- If you cannot find hake, another firm white fish suitable for skewering can be used.
- Serve with rice, a fresh salad, or grilled vegetables for a complete meal.