pickled fish recipe

Pickled Fish

Pickled fish is a great thing to have in the fridge for weekends when you just want to put your feet up and veg out. Make a quick salad or some potato salad, a nice piece of pickled fish and everyone is happy. It’s not very difficult and certainly better than anything from a tin!

What you need

2kg Kabeljou/yellowtail or kingklip cut into portions
Salt and pepper
1/2 cup vegetable oil


3 large onions sliced
200ml brown vinegar
1 1/2 tablespoons sugar
1 teaspoon turmeric
2 teaspoons mild curry powder
1 teaspoon chili powder
4 or 5 bay leaves

The process

Season the fish portions with salt and pepper.

Heat the oil on medium and cook the fish fillets for about 5 minutes until white and beginning to brown.

Remove from the oil and place on some kitchen paper to drain.

Add all the rest of the sauce ingredients to the hot oil and cook for about 7 minutes, stirring constantly and until well blended.

Taste the sauce and add salt if necessary, then remove from heat.

Place the fish fillets in a casserole dish or any flat dish and cover liberally with all of the sauce. Turn the fish to ensure that they are covered completely in the sauce and then cover the dish and set aside in the fridge for at least 24 hours to allow the flavour to really impregnate the fish and develop fully.

For a stronger flavour, just leave it for another 12 hours. (If you can)