Pickled Fish

Nutrition · per serving

Steps

1. 1

   Pat the fish dry and cut into 4 equal pieces if needed. Season all over with the salt and ground black pepper, then dust lightly with the flour, shaking off any excess. This thin coating helps the fish brown and gives the pickling liquid a little body later.

   400 g firm white fish fillets, skinless and pin-boned5 g fine salt1 g ground black pepper30 g plain flour
2. 2

   Heat a wide frying pan over medium to medium-high heat and add the sunflower oil. Fry the fish for 2-3 minutes per side until lightly golden and just cooked through; the flesh should flake easily but still be moist. Transfer carefully to a shallow dish or container in a single layer.

   30 ml sunflower oil400 g firm white fish fillets, skinless and pin-boned
3. 3

   In the same pan, reduce the heat to medium and add the onions. Cook for 3-4 minutes, stirring often, until they soften slightly without taking on much colour; you want them supple, not caramelised.

   250 g onions, thinly sliced
4. 4

   Add the garlic, curry powder, turmeric, bay leaves, and whole black peppercorns. Stir for 30 seconds until fragrant, letting the spices bloom gently in the pan without burning.

   2 cloves garlic, thinly sliced8 g mild curry powder3 g ground turmeric2 bay leaves2 g whole black peppercorns
5. 5

   Pour in the white vinegar and water, then add the light brown sugar. Bring to a simmer and cook for 5-6 minutes, stirring occasionally, until the sugar dissolves and the onions are tender but not collapsing. Taste the liquid: it should be bright, sweet-sour, and warmly spiced.

   180 ml white vinegar120 ml water35 g light brown sugar
6. 6

   Pour the hot onion and pickling liquid over the fish, making sure the pieces are covered as evenly as possible and the onions are distributed on top. Leave to cool for about 10 minutes, then serve warm, or chill for later. If you have more time, resting improves the flavour noticeably.

   400 g firm white fish fillets, skinless and pin-boned250 g onions, thinly sliced180 ml white vinegar120 ml water35 g light brown sugar8 g mild curry powder3 g ground turmeric2 bay leaves2 g whole black peppercorns2 cloves garlic, thinly sliced

Origin & History

Pickled Fish is closely associated with Cape Malay cooking in South Africa, especially in the Western Cape. It became a beloved dish for Easter and other gatherings because fish preserved in a sweet-sour spiced vinegar could be prepared ahead and kept well. The blend of vinegar, onions, and curry spices reflects the strong Malay influence on Cape food traditions.