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Ingredients

Method
  • 2 T olive oil
  • 5 large onions, cut into thin rings
  • 1 x 3 cm piece fresh ginger, grated
  • 4 cloves garlic, crushed
  • 5 t mild curry powder
  • 2 t turmeric
  • 6 bay leaves
  • 1 t whole allspice or allspice powder
  • 1 t coriander seeds
  • 1 t whole cumin or cumin powder
  • 1 L white vinegar
  • 300 g sugar
  • 2 kg kingklip, butterflied, or deep-sea hake fillets, cut into portions
  • Sea salt and freshly ground black pepper
  • Flour, for dusting


1. In a stainless-steel saucepan over a medium heat, add 1 T oil and, when hot, gently sauté the onion until translucent. Add the ginger, garlic and spices and fry gently for a few minutes, or until fragrant.

2. Add the vinegar and sugar and stir until the sugar has dissolved. Simmer for 20 minutes. Meanwhile, dust the fish with the seasoned flour and pat off any excess.

3. Heat 1 T oil in a heavy-based frying pan and, when hot, fry the fish until golden but still succulent.

4. Place a layer of fish in a deep sterile glass or non-metallic container and pour a little of the hot sauce over it, to cover. Continue layering fish and sauce until all the fish is covered. Cool, then chill until ready to serve.

TASTE’s take: An old Cape recipe, with a few additions and subtractions, this meal is best left for two or three days to allow the fish to absorb the flavours.

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Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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Comments

  • default
    Louise Kaplan
    26 September 2023

    Cape Malay pickled fish recipe –
    1 litre of vinegar ?? that sounds like the wrong measurement and no water or apricot jam ?
    is this recipe correct ? please advise . many thanks

  • default
    Louise Kaplan
    26 September 2023

    are you sure 1 litre of vinegar is required. sounds like its too much.

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