DINNER IN 60 MINUTES
PANTRY-FRIENDLY
1
Step 1
Cut the fish into portions, season, dust in flour and fry until golden and cooked through. Drain and cool.
DINNER IN 60 MINUTES
PANTRY-FRIENDLY
FISH · DINNER
Cape Pickled Fish
Traditional Cape pickled fish in a sweet curried onion sauce. Serves 6; make at least a day ahead.
Total time60 min
YieldServes 6
DietFish & Seafood
Shopping12 ingredients
DifficultyEasy
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Ingredients
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Method
4 steps · about 60 minutes total
2
Step 2
Simmer the onions in the vinegar and water with the sugar, curry powder, turmeric, bay leaves, peppercorns and salt for 5 to 8 minutes, until the onions are just tender.
3
Step 3
Layer the fish and onions in a glass or ceramic dish and pour the hot sauce over to cover.
4
Step 4
Cool, then cover and refrigerate for at least 24 hours before serving cold.
Before you serve
Cooking notes & good-to-know answers.
Small details for confident timing, useful swaps, and safer leftovers.
Cooking notes
Traditionally eaten over Easter in the Cape.
Keep in the fridge, covered in the sauce, for up to 5 days.
Serve with fresh bread and butter.
Good to know
Up to 5 days in the fridge, as long as the fish stays covered in the sauce.
A firm white fish such as yellowtail, snoek, hake or kingklip.
It is best after at least 24 hours, when the flavours have soaked in.
About this recipe
Cape pickled fish is a Cape Malay dish of fried fish in a sweet-sour curried onion sauce. Made a day or two ahead, it is a traditional Easter favourite.
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