Cape Malay Pickled Fish
Delight your taste buds with the tangy and aromatic flavors of Cape Malay Pickled Fish, a South African classic that's perfect for sharing. This recipe combines firm white fish, like hake or cod, with a bold, spiced pickling sauce infused with fragrant curry powder, turmeric, fresh bay leaves, and warming cloves. The fish is first golden-fried to perfection, then layered with sautéed onions and blanketed in a tart vinegar-based marinade, where it soaks up incredible depth of flavor over 24 to 48 hours in the fridge. The result is a cold, zesty dish that bursts with a harmonious blend of sweet, sour, and savory notes. Ideal as a centerpiece for festive gatherings or a satisfying summer snack, serve this Cape Malay delicacy with crusty bread or a crisp salad for a truly unforgettable experience.
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Recipe Information
Ingredients
- 800 grams firm white fish (hake, kingklip, or cod)
- 100 grams all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 250 ml vegetable oil (for frying)
- 3 large onions, thinly sliced
- 500 ml white vinegar
- 250 ml water
- 125 grams sugar
- 1 teaspoon turmeric
- 1.5 tablespoons curry powder
- 1 teaspoon ground coriander
- 4 pieces fresh bay leaves
- 10 pieces whole black peppercorns
- 6 pieces whole cloves
Instructions
Cut the fish into large portions, about 5 cm wide. Pat dry with paper towels.
Season the fish lightly with salt and black pepper.
Dredge the fish pieces in the all-purpose flour, shaking off any excess flour.
Heat the vegetable oil in a large pan over medium heat. Fry the fish in batches until golden brown on both sides, about 3-4 minutes per side. Remove and set aside on paper towels to drain any excess oil.
In a separate pan, add a small amount of oil and sauté the sliced onions over medium heat until softened and slightly caramelized, about 8 minutes.
Add the curry powder, turmeric, and ground coriander to the onions, stirring well to coat. Cook for 1-2 minutes until fragrant.
Pour in the white vinegar, water, sugar, bay leaves, black peppercorns, and whole cloves. Stir until the sugar has dissolved and bring the mixture to a gentle simmer.
Simmer the sauce for 10 minutes, allowing the flavors to meld together. Taste and adjust seasoning if needed.
In a deep glass or ceramic dish, layer the fried fish pieces and pour the hot pickling sauce and onions over the fish. Ensure the fish is fully submerged in the sauce.
Allow the dish to cool to room temperature, then cover and refrigerate for at least 24 hours to let the flavors develop. The fish will be even better after 2-3 days.
Serve the Cape Malay Pickled Fish cold, with crusty bread or salad on the side.
Nutrition Facts
Calories |
4022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.4 g | 334% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 5943 mg | 258% | |
| Total Carbohydrate | 248.4 g | 90% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 144.4 g | ||
| Protein | 176.1 g | 352% | |
| Vitamin D | 40.0 mcg | 200% | |
| Calcium | 369 mg | 28% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3692 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
