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Ultimate Cape Malay Pickled Fish Recipe

Ultimate Cape Malay Pickled Fish

A vibrant and flavorful Cape Malay pickled fish recipe, perfect for seafood lovers. This traditional South African dish is tangy, spicy, and aromatic, making it ideal for festive occasions or a special family meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 4 hours
Total Time 4 hours 45 minutes
Course Main Course
Cuisine South African
Servings 6 people
Calories 220 kcal

Equipment

  • 1 Large mixing bowl
  • 1 Saucepan
  • 1 Baking dish
  • 1 Knife
  • 1 Chopping board
  • 1 Measuring cups and spoons
  • 1 Stove and oven
  • 1 Glass jar or airtight container

Ingredients
  

  • 1 kg white fish such as hake, cod, or kingklip, cut into fillets
  • 1 tbsp salt
  • 2 tbsp lemon juice
  • 2 onions sliced
  • 3 garlic cloves crushed
  • 1 tbsp grated ginger
  • 2 tbsp curry powder
  • 1 tsp turmeric powder
  • 1 tsp crushed coriander seeds
  • 1 tsp chili flakes
  • 1 tsp sugar
  • 150 ml white vinegar
  • 150 ml water
  • 3 tbsp vegetable oil
  • 2 bay leaves
  • Fresh coriander/cilantro for garnish optional

Instructions
 

  • Preheat your oven to 180°C (350°F).
  • Rinse the fish fillets and pat dry. Sprinkle with salt and lemon juice, then set aside to marinate for 10-15 minutes.
  • Heat the vegetable oil in a saucepan over medium heat. Add the onions, garlic, and ginger. Sauté until soft and fragrant.
  • Add the curry powder, turmeric, crushed coriander seeds, and chili flakes. Stir for 1-2 minutes until aromatic.
  • Add sugar, vinegar, and water. Bring the mixture to a gentle simmer and cook for 5 minutes.
  • Place the marinated fish fillets in a baking dish. Pour the onion and spice mixture over the fish, ensuring it is well coated. Add bay leaves on top.
  • Cover the dish with foil and bake in the oven for 25-30 minutes, or until the fish flakes easily with a fork.
  • Allow the fish to cool slightly, then transfer to a glass jar or airtight container. Refrigerate for at least 4 hours or overnight to develop flavors.
  • Garnish with fresh coriander before serving. Serve cold or at room temperature with bread or rice.

Notes

  • Pickled fish tastes even better when made a day in advance.
  • Adjust chili flakes according to your heat preference.
  • Traditionally served cold or at room temperature.
  • Refrigerator pickle only; not for canning. Ensure fish remains submerged in sauce. Consume within 5–7 days.
Keyword Cape Malay, festive seafood, pickled fish, South African recipe, spicy fish