PICKLED FISH: HONOURING AUNTS

#SMED11

In keeping with the tradition of serving Pickled Fish and hot cross buns on Good Friday, this week's blog is dedicated to the role that aunts and cousins have played in keeping this tradition alive amongst our family.

Ever since I can recall, Pickled Fish has traditionally been served on Good Friday. As I grew older, married and had my own fafily to prepare the dish for, I came to reazlise and appreciate the recipe complexities. I came to understand that there are many variations on the basic recipe. My mother (who passed away many years ago), together with a long list of aunts and cousins have perfected the art of preparing the best home-cooked Pickled Fish. Most importantly, 'Woolies' or any shop-bought Pickled Fish should not be mentioned in their company. Without a doubt aunts and cousins take pride in their Pickled Fish knowledge and skills!

At a family member's birthday on Wednesday I was once again reminded of the passion and commitment aunts and cousins share. With two days to go, the majority proudly mentioned that their bowls of Pickled Fish were already in the fridge! Animated discussions followed relating to a radio programme that morning where it was mentioned that 'onions should be crunchy, not cooked.'

Recipes are proudly handed down from one generation to another - in the same way that the 'koeksister' and 'sousbone' recipes and taught and handed down. It is often a tradition that during the first years of married life' one's mother would still pepare your bowl of Pickled Fish. Where your mother has passed away, aunts would step in by either making and/or sharing their Pickled Fish recipes for you to make.

On a personal level, after getting married, my annual bowl of Pickled Fish was still lovingly prepared and delivered by by mother.. Sadly, thinking she would live a lifetime, I never got around to writng down the recipe. Fortunately, between myself and my two sisters, we have developed our own recipe, courtesy of an excellent Malay cooking book. It has become the responsibility of my younger sister (who immigrated to New Zealand more than 10 years ago) to dutifully scan and forward the recipe to cousins requiring assistance in this regard.

Due to work commitments this year, I was unable to prepare my family's fish and the task fell upon my youngest sister to do the honours. As expected, with scanned recipe in hand, she delivered excellently on her 'maiden Pickled Fish journey.'

In conclusion, I'd like to thank and honour my mother and the numerous aunts for the role they have played in ensuring a proud tradition of preparing home-cooked Pickled Fish at Easter, stays alive. I believe this generation of cousins are well-prepared to take their recipes forward to the next generation.

Possibly a good Agenda item (together with 'koeksisters' and 'sousbone'), to be discussed and shared at our next family reunion.