KAAPSE hit song Welcome to Cape Town had the mense’s hands in the air at the Daily Voice pickled fish finale in Golden Acre at the weekend.
In a showdown that brought the flavours of tradition to the forefront, the Kaap has a new pickled fish queen and her name is… drum roll… Laura Basson, 60, al die pad van Upington af, but living in Mitchells Plain now.
It was a geharde competition finale at Golden acre, with lots of chatter, laughter, and the tantalising scent of pickled fish filling the air.
Contestants were judged on their adherence to the traditional recipe as well as their innovative twists that modernised this Easter beloved dish.
Golden Acre Shopping Centre Manager Renée English says: “Golden Acre is proud to once again partner with the Daily Voice for the finale of their annual pickled fish competition.
“As a vibrant commuter hub in the heart of Cape Town, we’re passionate about creating engaging experiences for our shoppers and collaborating with organisations that celebrate local culture and uplift our community.
“Events like these not only add flavour to our space but also bring people together - reflecting Golden Acre’s ongoing commitment to community connection and memorable moments.”
Laura, meanwhile, wowed the judges with her mother’s secret family recipe, frikkadel pickled fish.
The new Daily Voice champ says: “I grew up poor and this one year we did not have fish for Good Friday and my mother made pickled fish from the tin, frikkadel pickled.
“She made the sauce, layered it lekker and said here is your pickled fish. I will never forget frikkadel pickled fish.”
The panel of judges, Abidah Dixon-Mohammed, Samiera Fick, Vuyokazi Maneli, Elsie Botes-Lashmar, Lameez Du Toit and Paul Aspeling, a medley of culinary experts and local food influencers, were unanimous in their praise off all the presented dishes from the top 5.
Du Toit said: “What a wonderful way to preserve our heritage and showcase the tenacity and ingenuity of our people.
“You truly get to know a culture when you experience the food. And the food was phenomenal!”
The competition sponsor, Glenryck added: “We are honoured to be in partnership with the Daily Voice for this Easter cook-off competition.
“A big thank you to the organizers, participants, and everyone who brought their passion and flavor to the event. It’s been a deliciously fun experience, and we’re proud to support such amazing culinary talent!"
The MC of the day, Cape film-maker, dancer, writer, actor Enrico Hartzenebrg, and actor, singer, entertainer and producer Shadley Schroeder, through vibey entertainment won the Kaapse hearts.
LAURA BASSON'S FISH FRIKKADEL PICKLED WITH APRICOTS (12 FISH CAKES)
Ingredients
12 Fish cakes
2x Glenryck brine canned fish
1 large onion chopped
5ml (1 tspn) garlic
2 medium sized tomatoes
1.25ml (1/4 tspn) pure white pepper
2 extra large eggs
125g (1 tbspn) freshed parsley
250g (1 cup) bread crumps
500g apricots (for garnish)
450ml vegetable oil
Sauce
3 large onions sliced in rings
250ml (1 cup) brown sugar
750 ml (3 cups) brown vinegar
15ml (1 tbsp) Rajah all-in-one curry powder
15ml (1 tbsp) Rajah mild-and-spicy curry powder
15ml (1 tbsp) Rajah flavored full-mild curry powder
15ml (1 tbsp) SpiceMecca pickle fish kit
6 bay leaves
4 stick cinnamon
4 fresh diced garlic cloves
30ml (2 tbsp) apricot jam
15ml (1 tbspn) lemon juice
5ml (1 tsp) salt to taste
500ml (2 cups) water
Method
Fish cakes
Caramelize onion, garlic and tomatoes in a pot.
Debone canned fish
Remove caramelize onion, garlic and tomatoes from pot when soft.
In a bowl mix deboned canned fish, parsley, bread crumps, caramelize onion, garlic and tomatoes.
Whisk eggs and add it to the mixture.
Mix well until everything is combined.
Wet your both hands.
Divide into 100g portions of mixture.
Roll into balls.
Fry balls in hot oil until golden brown.
Add fish cakes directly into hot pickled sauce.
Sauce
In a pot add rajah all-in-one curry powder, rajah mild-and-spicy curry powder, rajah flavored full-mild curry powder, pickle fish Spice Mecca, bay leaves, stick cinnamon, fresh diced garlic cloves allow to roast for 3 minutes.
Add small amounts of water (portions of 50ml and stir) and cook over medium heat for 10 minutes.
Add the onions to the pot and allow to cook for 5 minutes until soften but still remain crunchy.
Add vinegar, salt, sugar, jam and lemon juice.
Allow to cook for 10 minutes until sauce is boiling and turn off the heat.
