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Cape Malay Pickled Fish

South African · Lunch · Medium

Cape Malay Pickled Fish

Total
5 hr 5 min
Prep
4 hr 40 min
Serves
4
Calories
290
Jump to recipe

Golden fish rests in a sweet-tart onion and curry pickle, served cool with tender flakes and a bright yellow sauce from South Africa's Cape.

The onions stay lightly crisp in Cape Malay Pickled Fish, contrasting with the tender fish underneath. A warm vinegar sauce carries curry spices through the layers, and a chilled rest lets the flavors settle together.

Choose thick white fish fillets that hold their shape. Keep the sauce at a brief simmer so the onions soften without collapsing, and spoon it over the cooked fish rather than stirring the pieces into it.

TangySpicyMake AheadClassicPescatarianGluten-freeDairy-freeEgg-freeNut-freeHigh-protein

Method

  1. Pat the cod dry and season with half the salt and the black pepper. Heat vegetable oil in a skillet over medium-high heat. Cook in two batches for per side until golden and the fish reaches 145°F.

  2. Lay the fish in a shallow glass storage dish. Put onion, vinegar, water, sugar, curry powder, turmeric, bay leaves, ground coriander and remaining salt in a saucepan.

  3. Bring the pickle to a simmer, then cook over medium-low heat for until the onions soften but still hold their shape and the sugar dissolves.

  4. Spoon the hot onions and sauce over the fish. Cool for , then cover and refrigerate for at least . Remove the bay leaves and serve chilled.

Forkue tips

  • Hake is a familiar choice; cod or haddock gives a similar flaky result when hake is unavailable.

Storing and reheating

Keep covered in the fridge for up to 3 days, with the fish beneath the onions and sauce. Serve cool; repeated reheating can break the tender flakes.

Kitchen gear

SkilletTop picks on AmazonSaucepanTop picks on AmazonGlass storage dishTop picks on Amazon
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Nutrition per serving, estimated

290Calories
32gProtein
22gCarbs
8gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Cape Malay Pickled Fish: FAQ

Is pickled fish shelf-stable?

No. This cooked fish and vinegar preparation belongs in the refrigerator. The sauce seasons the fish but does not turn it into a pantry preserve.

Can I make it a day ahead?

Yes. A night in the refrigerator gives the onions and curry time to flavor the fish. Use a shallow dish so the sauce reaches all the pieces.

How do I store and reheat Cape Malay Pickled Fish?

Keep covered in the fridge for up to 3 days, with the fish beneath the onions and sauce. Serve cool; repeated reheating can break the tender flakes.

How long does Cape Malay Pickled Fish take?

About 5 hr 5 min in total: 4 hr 40 min prep and 25 min cooking.

What do I need to make Cape Malay Pickled Fish?

The key ingredients are cod, onion, vinegar, curry powder, turmeric and bay leaves, plus pantry basics.

Any tips for Cape Malay Pickled Fish?

Hake is a familiar choice; cod or haddock gives a similar flaky result when hake is unavailable.

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