In the Cape, this dish is more than just a recipe; it’s a ritual, woven through generations and shared across cultures, especially as Good Friday approaches and the Passover weekend unfolds.
With roots firmly planted in Cape Malay cuisine, pickled fish tells a story of spice routes, heritage and home kitchens filled with warmth. Fragrant with turmeric, cumin and masala, and balanced by a sweet-sour vinegar bite, it’s the kind of dish that invites patience – and rewards it generously. The magic lies in the waiting: two days in the fridge is good, but by day three, the flavours have mellowed and mingled into something truly special.
Traditionally made with snoek – a firm, local favourite – the fish is lightly fried (or baked, if you prefer a lighter touch) before being layered in a richly spiced, onion-studded pickle. The batter, while optional, adds a delicate crispness that holds everything together beautifully, especially for more delicate fish.
Come serving time, it’s wonderfully simple: thick slices of fresh bread, a generous spread of butter, and a spoonful (or two) of that golden, fragrant sauce. Some like it with a crisp green salad, others with an extra kick of chilli – but however you serve it, pickled fish remains a beloved Cape tradition that brings people to the table, year after year.
Pickled fish
Ingredients
- 30ml (2 tbsp) vegetable oil
- 3 large onions, sliced
- 15ml (1 tbsp) fresh ginger, grated
- 4 garlic cloves, chopped
- 3 – 4 whole dried chillies
- 8 whole black peppercorns
- 3 cloves
- 3 allspice berries
- 3 bay leaves
- 10ml (2 tsp) coriander seeds, crushed
- 10m (2 tsp) yellow mustard seeds
- 10ml (2 tsp) ground cumin
- 10ml (2 tsp) ground turmeric
- 15ml (1 tbsp) masala powder
- 100g (½ cup) brown sugar
- 250ml (1 cup) grape or cider vinegar
- 125ml (½ cup) water
- 5ml (1 tsp) corn flour, optional
- salt and freshly ground black pepper, to taste
- 500g firm sustainable fish, such as snoek or yellowtail
- oil, for deep-frying
- 100g seasoned cake flour
- 3 – 4 large eggs, beaten
Instructions
For the sauce, heat the oil and sauté the onions, ginger, garlic and chillies for about 2 minutes, making sure the garlic does not burn. The onions should still have a slight crunch.
Add all the spices and continue cooking for a few minutes. Stir in the sugar and allow to dissolve and lightly caramelise. You can add more sugar if you prefer a sweeter sauce.
Add the vinegar and water and simmer until the sauce thickens. Adjust the ratio of water to vinegar according to personal taste. If you prefer a slightly thicker sauce, dissolve the corn flour in a little water and add to the simmering sauce. Once the sauce is a pleasing consistency, remove from the heat. Season, set aside and keep warm.
Cut the fish into thick strips about the length of a finger.
Heat the oil in a large pot and lay paper towel out for draining. Place the seasoned flour in a shallow bowl and the beaten eggs in a separate bowl. Dip the first batch of fish into the flour, coating well and shaking off the excess.
Dip the fish into the egg.
Place the fish carefully into the hot oil in batches.
Deep-fry the fish until golden, then remove from the oil with a slotted spoon and drain on paper towel. Repeat for the remaining fish.
Place the fried fish in a container and pour over the warm sauce.
Notes
To drink: A light, fruity, aromatic white wine complements pickled and curried flavours...
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Whole roast trout stuffed with lemon, spring onion and herbs
