Firm white fish is gently seasoned, lightly coated in flour, and fried until golden before being layered with tender onions in a flavorful marinade made with vinegar, curry powder, turmeric, bay leaves, garlic, and warming spices. As the fish rests, it absorbs the rich, spiced pickle, becoming even more flavorful over time.
Traditionally served cold or at room temperature, Cape Malay Pickled Fish pairs wonderfully with fresh bread, rolls, salads, or steamed rice. The dish can be prepared in advance, making it perfect for family gatherings, holidays, and meal preparation.
This authentic South African recipe offers a delicious combination of tender fish, aromatic spices, and a perfectly balanced sweet-and-sour sauce that has been cherished for generations.
White fish fillets (hake, kingklip, cod, or haddock) – 2 lb (900 g) , Salt – 1½ teaspoons , Black pepper – ½ teaspoon
All-purpose flour – 1 cup (125 g) , Vegetable oil – for frying , Large onions – 3, thinly sliced
Garlic – 4 cloves, minced , Fresh ginger – 1 tablespoon, grated , White vinegar – 2 cups (480 ml)
Water – 1 cup (240 ml) , Brown sugar – ½ cup (100 g) , Curry powder – 2 tablespoons
Ground turmeric – 1 teaspoon , Ground coriander – 1 teaspoon , Ground cumin – 1 teaspoon
Mustard seeds – 1 teaspoon , Black peppercorns – 1 teaspoon
Bay leaves – 3 , Lemon juice – 2 tablespoons
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