Cape Malay Pickled Fish

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Cape Malay Pickled Fish 

Cape Malay pickled fish is one of the best known Cape dishes and it is probably one of the oldest. Although pickling is a universal method of preserving fish, it is the addition of flavourful spices and curry powder which makes Cape Malay pickled fish so unique and desirable.

Prep Time:
Cook Time:
Total Time:
Serves: 8 to 10
  • 2,5 kg yellowtail

  • 4 onions, sliced into rings

  • 750 ml vinegar

  • 125 ml water

  • 20 ml salt

  • 125 ml sugar

  • 30 ml curry powder

  • 12,5 ml turmeric

  • 2 ml cayenne pepper

  • 1 piece whole ginger, crushed

  • 10 coriander seeds

  • 5 bay leaves

  1. Clean and fillet fish and cut into portions

  2. Combine curry powder with the other ingredients and simmer in a deep saucepan for 20 minutes

  3. Carefully add fish and simmer a further 20 minutes, take care not to break fish

  4. Remove fish with a slotted spoon and layer in a glass dish and pour sauce over

  5. Leave to cool, then cover tightly and store for 2 to 3 days before use.


Although in my opinion yellowtail is the best fish to use, geelbek, kabeljou, kingklip or any firm, dry white fish can be used. Ask your fishmonger to clean and fillet the fish for you.

Category: Entrée

Cuisine: Cape Malay

Sub-Category: Traditional

Total Views: 7227

Word Count: 483

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