Pickled fish is the favourite South African food eaten at Easter time together with Hot Cross Buns. The recipe was originally devised by Cape Malay fishermen in an effort to preserve the catch for as long as possible. It is a delicious meal served with salads or just on its own with some crusty bread.
- Firm fleshed Snoek or Yellowtail are the favoured fish to use.
- Hake or Kingklip may also be used.
- Firm fish will keep for up to 6 months if kept in the fridge.
- Delicate fish such as Hake or Cape Salmon can be kept for 2 – 3 months.
Ingredients
- 2 kgs filleted, skinned fish
- Vegetable oil
- 750ml grape vinegar
- 250ml water
- 200ml sugar
- 15ml turmeric
- 30ml curry powder
- 7ml salt
- 15ml whole black peppercorns
- 15ml whole coriander seeds
- 4 large onions finely sliced
- 6 bay leaf or lemon leaves
- 2 green or red chillies seeded and sliced
- 4 thin slices green ginger
- 45ml cake flour
Method
Cut the fish into slices about 4 – 5cm pieces. Fry in hot oil until cooked and drain on paper towel.
Combine the vinegar, water, sugar, turmeric, curry powder, salt, peppercorns, and coriander seeds in a large saucepan and bring to the boil.
Add the onions, bay or lemon leaves, chillies and ginger, cover and simmer for 10-12 minutes. The onion should be limp but slightly crunchy.
Drain the pickling liquid into a clean saucepan (reserve the onion mixture) and bring to the boil.
Mix a little of the sauce into the flour to form a thin paste, stir into the sauce and simmer lightly for two minutes to thicken slightly.
Layer fish and onions into a glass dish, pour over the sauce, cover and refrigerate.
Pickled fish may be eaten as soon as it cools down. However, the flavour is even better after a couple of days.
Serves 6-8 people.
For a more modern take on this old classic and what to do with the leftovers go along to Jane-Anne Hobbs Scrumptious blog
Can you pickle Marlin, which I think is very much the same as Tuna?
Appreciate your response, Thank You
Hi Ashley
Thank you for your comment. From what I am able to find out, Marlin is a very dry fish (similar to swordfish) that can be quite tough. Many folk talk about marinating before grilling and even then it can be dry. Based on those comments I wouldn’t use Marlin for pickled fish.
Thank you for that information. So are you suggesting that marinating and the grill route is the only way to go for Marlin?
Hi Ashley I think that as the fish is very dry it would benefit from marinating. Try cutting into cubes and putting onto skewers with red peppers and onion in between and grilling until just cooked. Lengthy cooking methods would result in the Marlin becoming tough. Hope this helps.
Definately one of the dishes I long for from home (RSA). Thanks for posting the recipe!
Luckily Deborah, it can be made wherever you are
I’m thrilled to find this recipe. My Auntie Begum used to make the most wonderful pickle fish and this recipe (ingredients and method) fits with my memories of her version. Looking forward to trying it out!
Hi Amanda
Hope you enjoy making the pickled fish and that you think of your aunt when making it. It is really an easy recipe and keeps very well in the fridge.
[...] sour and vinegary it’s vaguely reminiscent of a dish that my parents love around Easter time, Pickled Fish, which is a bit of an acquired taste. Really vinegary, really sharp – almost eye squintingly so. [...]
Can I pour the hot pickle sauce over the fish or must i let it cool down
Thank you for trying this recipe, yes you can pour the hot sauce over the fish. hope you enjoyed it
Prepared this dish for Easter Friday. Absolutely delicious – the recipe is a keeper !
Thank you so much for stopping by. We found this was the best recipe ever, so simple yet absolutely delicious. Enjoy