Cape Malay Pickled Fish

READY IN: 40mins
Recipe by PanNan

This South African dish keeps well in the refrigerator for up to a week. The fish is cooked first, and then pickled. It's served cold with a green salad and crisp rolls. The source is and it's slightly modified.

Top Review by French Tart

Thanks Nan for posting this recipe! I had very good results & my Mum made it too, so we compared notes on it's authenticity!! It was delicious - not quite as I remembered it, but dishes like this don't always travel well, mainly as I could not get hold of yellowtail fish fillets. I used a local meaty type of fish instead called Julienne, which is a Halibut type fish. I am thrilled to have such a good recipe for pickled fish however, and I have saved it in my Fish & Seafood cookbook. In the future I will change it very slightly by adding slightly less vinegar & slightly more sugar; I remember it as being a bit more on the sweet side than the sour side! Many thanks for posting it and sending me the link! Great!

Ingredients Nutrition


  1. Firm up the flesh of the fish by sprinkling salt on both sides of the filet and letting it stand in a glass bowl for 20 to 25 minutes.
  2. Thoroughly rinse the salt off the filet under running water. Pat it dry with a paper towel. Cut the fish into serving portions leaving the skin attached.
  3. Heat oil in a frying pan and fry the fish until cooked through. (Do not coat the fish with flour or batter.).
  4. Place the rest of the ingredients in a large pot, and bring to the boil, stirring to dissolve the sugar and make sure it does not burn on the bottom of the pot. Simmer for approximately 8 minutes until the onions are cooked but still crisp.
  5. Layer the pieces of fish and the sauce and onions alternately in a ceramic or glass serving-dish. The last layer of fish should be covered with sauce.
  6. Refrigerate for up to a week. Best to make at least 6 hours before serving.

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