South African
Cape Malay Pickled Fish
A Cape Malay classic of firm white fish layered with sweet-sour curried onions, bay leaves, and warm spices. It is best made a day ahead so the fish can absorb the fragrant vinegar pickle.
Watch it madeFatima Sydow Cooks · 8:36
Ingredients
- Firm white fish fillets, such as yellowtail, snoek, kingklip, or hake400g
- Salt1 tsp
- Ground black pepper1/4 tsp
- Cake flour or all-purpose flour3 tbsp
- Vegetable oil3 tbsp
- Large onions, thinly sliced into rings2
- Garlic clove, finely grated1
- Fresh ginger, finely grated1 tsp
- Mild Cape Malay curry powder1 tbsp
- Ground turmeric1 tsp
- Ground coriander1/2 tsp
- White vinegar3/4 cup
- Water1/2 cup
- Brown sugar3 tbsp
- Bay leaves2
- Black peppercorns1 tsp
- Whole allspice berries3
- Apricot jam1 tbsp
Method
- Cut the fish into 4 even portions, pat dry, and season with the salt and ground black pepper.
- Dust the fish lightly in the flour and shake off the excess.
- Heat the oil in a wide frying pan over medium-high heat and fry the fish for 2 to 3 minutes per side until just cooked and lightly golden.
- Transfer the fried fish to a shallow glass or ceramic dish and set aside.
- Lower the heat to medium and add the sliced onions to the same pan, cooking for 5 to 6 minutes until softened but still holding their shape.
- Add the garlic, ginger, curry powder, turmeric, and ground coriander, and stir for 1 minute until fragrant.
- Pour in the vinegar and water, then add the brown sugar, bay leaves, peppercorns, allspice berries, and apricot jam.
- Simmer the pickle sauce for 8 to 10 minutes until the onions are tender and the liquid is golden, sweet-sour, and slightly syrupy.
- Taste the sauce and adjust with a little more sugar or vinegar if needed; it should be bright, tangy, and gently sweet.
- Pour the hot curried onion pickle over the fish, making sure the pieces are well covered.
- Cool to room temperature, cover, and refrigerate for at least 24 hours, preferably 48 hours, before serving.
- Serve chilled or at room temperature with the pickled onions spooned over the fish.
Common questions
Can I substitute the fish in Cape Malay pickled fish?
Yes. Use a firm, mild white fish that can hold together after frying, such as hake, kingklip, yellowtail, cod, or haddock. Avoid delicate fillets like sole or basa, which can break apart in the pickle.
How long does the pickled fish need to sit before serving?
It’s best after at least 12 hours in the fridge, and even better after 24 hours. The flavors deepen as the fish absorbs the sweet-sour spiced pickle. Serve it chilled or at cool room temperature.
What are the most common mistakes when making pickled fish?
Overcooking the fish is the biggest one; it should be just cooked and still firm. Also avoid undercooking the onions or making the pickle too sharp. The sauce should be balanced, fully dissolved, and slightly syrupy.
How should I store leftover Cape Malay pickled fish?
Store it in an airtight non-reactive container in the fridge, fully covered with pickle. It will keep well for 3 to 4 days. Use clean utensils to remove portions so the fish stays fresh and safe.
What should I serve with Cape Malay pickled fish?
It’s traditionally served cold with hot cross buns, fresh bread, or soft rolls. It also works with rice, roti, or boiled potatoes. Add a simple salad or chutney if you want a fuller meal.