Pickeled Fish

Pickled Fish

Cape Malay Pickled Fish

Yield 6 portions


500g firm white fish finger sized strips

100g seasoned flour
3-4 eggs beaten
Oil for deep frying


2tbsp vegetable oil
4 garlic cloves chopped
3 large onions sliced
1 tbsp grated ginger
3-4 whole dried chillies
1 cup grape or cider vinegar
½ cup water (as much as needed)
½ – 2/3 cup brown sugar (depending on sweetness required)
6-8 ea pepper corns
3 cloves
3 all spice
3 bay leaves
2 tsp cumin powder
2 tsp coriander whole crushed
2 tsp yellow mustard seeds
1 tsp turmeric
1 tbsp masala
Salt and pepper to taste
½ – 1 tsp corn flour (optional)


Sauté onions for about 2 minutes add ginger, garlic add dry ingredients. Add the sugar, caramalize slightly and add vinegar with water and allow to simmer. Dissolve corn flour in a little water and add to the simmering sauce. Allow to thicken and remove from heat.

For the fish

Heat oil in a large pot. First coat the fish in seasoned flour shake excess, then coat in egg then into the hot oil. Fry till golden, remove with a slotted spoon and place on kitchen paper towel. Place fish in container and pour over warm sauce.

Allow to cool and refrigerate

Garnish with fresh coriander and serve with fresh sour dough bread

Recipe published in food and home 2011, photo taken by Neville Lockhart

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