nav-left cat-right

Pickled fish |

Pickled fish

Pickled fish is such a uniquely South African dish, if any of you are having friends or family out for the world cup, you want to make a batch of this pickled fish recipe. It keeps in the fridge for ages ready for a quick meal, is simple to make and will be a hit with your visitors. Sorry about the pic!

What you need

2kg Yellowtail or kingklip fillets
Vegetable oil


750ml white wine vinegar
250ml water
150g sugar
2 teaspoons turmeric
2 teaspoons mild curry powder
1 heaped teaspoon salt
2 teaspoons whole black peppercorns
3 teaspoons coriander seeds
Β½ teaspoon ginger powder
4 large onions sliced
6 bay leaves
2 tablespoons Maizedna (cornflour) mixed with 125ml water

The process

Cut the fish into nice size pieces that will make 2 pieces per portion.

Heat some oil in a pan and fry the fish fillets until cooked through, remove, set aside and when cool enough to handle remove the skin.

To make the pickling sauce put a pot on the stove on a medium to high heat and add the vinegar, water, sugar, turmeric, curry powder, salt, peppercorns, ginger and coriander. Bring it to the boil while you stir. It is important to stir while the sugar dissolves.

Now add the bay leaves and the onions, reduce the heat to low and simmer for about 10 minutes to soften the onions, you don’t want them completely soft but softened with a firm center.

Now add the maizena and water mixture and stir until the sauce thickens. This should take no more than 2 mintues.

In a large glass or ceramic dish, layer the fish with onions from the sauce between each layer and a few on the top. The pour over the sauce, cover with cling wrap and pop in the fridge.

If you can resist it, leave it to pickle for a few days before you try it, but it can be eaten the next day.

It will last for a few months in the fridge as long as it is covered with the sauce.

Bad breath getting you down? There is a solution! >>


35 Responses to “Pickled fish”

  1. tibbs says:

    Having a difficult time wrapping my head around the concept of this recipe. “Pickling” is a preservation process for raw foods. With that said, this recipe starts with “cooked” fish. Maybe I am slow or just plain stupid (lolz), I just don’t get it! Sorry.

  2. Elaine says:

    I am going to give this recipe a bash with Kob which my daughter caught in the Western Cape during the July holidays this year! We love pickled fish at home πŸ™‚ Cant believe its such a simple recipe! Thanks so much!

  3. Sima says:

    I made this a few minutes ago. I was not in S.A during Easter and missed out so I just celebrated mine now I guess!

  4. pamela says:

    Thanks for the recipe. Made it today and the sauce is lovely. I’ll wait a few days for it to pickle. πŸ™‚

  5. Chris says:

    Wow! An easy straight forward recipe. Double thumbs up. Going to make this on Friday πŸ™‚

Leave a Reply