Food Recipe

Pickled Fish

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Pickled Fish – A Flavorful & Tangy South African Favorite

Pickled fish is a savory, slightly tangy dish, traditionally enjoyed during Easter but loved all year round! The fish is lightly fried, then soaked in a fragrant, spiced vinegar-based sauce that deepens in flavor over time.

If you love bold spices, a touch of sweetness, and a hint of acidity, this dish is a must-try!

📝 Ingredients

For the Fried Fish:

  • 1 to 2kg white firm fish (hake, cod, kingklip, or tilapia)
  • Oil for frying
  • ½ cup flour
  • 2 eggs, beaten
  • 1 teaspoon spice for fish
  • 1 teaspoon Aromat (or salt & pepper, as an alternative)

For the Pickling Sauce:

  • 2 large onions, sliced
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon coriander seeds
  • ½ teaspoon cumin seeds (optional)
  • 1 teaspoon mustard seeds
  • 2 tablespoons white sugar
  • 1 cup white vinegar
  • ½ cup water
  • 1 tablespoon vegetable oil
  • 2 bay leaves
  • Salt & pepper, to taste

Step-by-Step Instructions

Step 1: Prepare & Fry the Fish

  1. Rinse and pat dry the fish fillets. Cut into medium-sized pieces.
  2. Season the flour with Aromat and spice for fish.
  3. Dip each fish piece into beaten egg, then coat with the seasoned flour.
  4. Heat oil in a deep pan and fry the fish until golden brown, about 3–5 minutes per side.
  5. Drain on paper towels and set aside to cool completely.

Step 2: Make the Pickling Sauce

  1. In a large pot, heat vegetable oil over medium heat.
  2. Add sliced onions and sauté until soft but not browned.
  3. Stir in curry powder, turmeric, mustard seeds, coriander seeds, and cumin seeds. Cook for 1 minute to toast the spices.
  4. Pour in white vinegar, water, sugar, and bay leaves. Stir well.
  5. Let the sauce simmer for 5 minutes, allowing the flavors to meld together.
  6. Taste and adjust salt & pepper as needed.

Step 3: Assemble & Pickle

  1. In a large glass or ceramic container, layer the fried fish and pour the warm pickling sauce over it.
  2. Make sure the fish is fully submerged—press down gently if needed.
  3. Cover and refrigerate for at least 24 hours, but ideally 2–3 days for maximum flavor.

Step 4: Serve & Enjoy!

  1. Serve cold or at room temperature with fresh crusty bread, buttered rolls, or steamed rice.
  2. Garnish with fresh herbs, lemon wedges, or extra onion slices!

Expert Tips & Variations

Perfecting Pickled Fish:

Use a firm white fish—this helps it hold up well in the marinade.
Let it pickle longer—flavors deepen beautifully after 2–3 days.
Use glass containers—metal containers can react with the vinegar.

Tasty Variations:

Spicy Kick – Add red chili flakes or extra curry powder for heat.
Zesty Lemon – Mix in fresh lemon zest for brightness.
Vegetable Boost – Add sliced carrots & bell peppers to the pickling sauce.

Storage & Make-Ahead Tips

Fridge: Pickled fish lasts for up to 1 week when stored properly.
Freezer: Not recommended, as the texture changes upon thawing.
Reheat: Serve cold or gently warmed—avoid overheating to keep the fish intact.

Best Side Dishes & Pairings

Enjoy Pickled Fish with:

  • Warm buttered bread or soft dinner rolls
  • Simple steamed rice to absorb the flavors
  • A crisp cucumber & tomato salad

Final Thoughts

This Pickled Fish recipe is deeply flavorful, aromatic, and incredibly satisfying! Whether it’s for a holiday meal or a delicious anytime snack, this dish is bound to become a favorite.

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