South African Culinary Heritage Collection
SA Recipes
Ref: SAR-0011
Printed 03 November 2026
Dinner
Fish & Seafood
Indian
Lunch
Quick & Easy
Cape Malay Pickled Fish
Recipe by
Christo Lochenberg
Published 13 November 2025
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Ingredients
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- 1kg firm white fish fillets (e.g., hake, yellowtail, snoek), cut into serving portions
- Salt and freshly ground black pepper
- Cake flour for dusting
- Oil for shallow frying
- For the Marinade:
- 500g onions, thinly sliced into rings
- 60ml (4 tbsp) oil
- 15ml (1 tbsp) curry powder (mild or medium)
- 10ml (2 tsp) turmeric
- 5ml (1 tsp) ground coriander
- 5ml (1 tsp) cumin
- 250ml (1 cup) white vinegar
- 125ml (1/2 cup) water
- 60ml (4 tbsp) sugar
- 10 bay leaves
- 10-15 peppercorns
- A few dried chillies (optional, for heat)
About This Recipe
A classic Easter staple in the Western Cape, but enjoyed year-round. Fried fish fillets are marinated in a tangy, aromatic pickling sauce with onions and spices. It's served cold and keeps well, with flavors deepening over time.
Preparation Instructions
- Season fish fillets generously with salt and pepper. Dust lightly with flour, shaking off excess.
- Heat a generous amount of oil in a large frying pan over medium-high heat. Fry the fish fillets until golden brown and cooked through (about 3-4 minutes per side, depending on thickness). Do not overcrowd the pan. Remove and drain on paper towels. Set aside.
- Make the Marinade: In a clean pot, heat 60ml oil over medium heat. Add sliced onions and sauté until soft and translucent (about 10 minutes).
- Add curry powder, turmeric, coriander, and cumin. Stir and cook for 1 minute until fragrant.
- Pour in vinegar, water, and sugar. Add bay leaves, peppercorns, and dried chillies (if using). Bring to a simmer, stirring until sugar dissolves. Simmer gently for 5-7 minutes.
- Assemble: In a non-metallic, airtight container, place a layer of hot fried fish. Cover with some of the hot onion and sauce mixture. Repeat layers until all fish and sauce are used, ensuring the fish is well covered by the sauce.
- Let cool completely, then cover tightly and refrigerate for at least 24 hours (preferably 2-3 days) before serving. This allows the flavors to develop.
- Serve cold, typically with fresh bread or on Good Friday with hot cross buns.
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© 2026 SA Recipes · Recipe by Christo Lochenberg
Source: https://sarecipes.co.za/browse/recipe/cape-malay-pickled-fish · Developed by Christo Lochenberg
