Wrap 'em in a roti or serve them with sambals: this is the only collection of pickled fish recipes that you'll need this Easter! Make your own homemade Cape Malay-style pickled fish or, if you prefer the store bought kind, try one of our new ways with kerrievis. The old Cape Malay-style recipe, with a few additions and subtractions, is best left for two or three days to allow the fish to absorb the flavours, so it’s best to plan ahead for this one. Take your kerrievis to the next level! Serve with warm hot cross buns to mop up all the sauce. It’s tradition, after all. Bonus points for trying this modern take on the holiday favourite: home-made steamed buns with pickled cucumber and pickled fish.