Pickled Fish
This Cape-style Pickled Fish combines tender white fish with silky onions in a bright, sweet-sour curry vinegar. The sauce is fragrant with turmeric, bay, and gentle spice, giving the dish its distinctive golden colour and deeply savoury aroma.
Ingredients
Fish and seasoning
- 400 gfirm white fish fillets, skinless and pin-boned
- 5 gfine salt
- 1 gground black pepper
- 30 gplain flour
- 30 mlsunflower oil
Curried pickling onions
- 250 gonions, thinly sliced
- 180 mlwhite vinegar
- 120 mlwater
- 35 glight brown sugar
- 8 gmild curry powder
- 3 gground turmeric
- 2bay leaves
- 2 gwhole black peppercorns
- 2 clovesgarlic, thinly sliced
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •Traditionally this dish is often rested much longer, even overnight, but for a 30-minute version a brief 10-minute rest still gives a good result.
- •Use hake, cod, pollock, or haddock; choose a firm fish that will hold together in the pickle.
- •Serve with soft white bread, rice, or boiled potatoes to balance the sharp, sweet vinegar sauce.
- •For a more authentic Cape Malay profile, use a mild rather than very hot curry powder.
Background
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.
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