Traditional South African Pickled Fish
Traditional South African Pickled fish
Pickled fish is most often eaten at Easter. This year I’m making my first ever Traditional South African pickled fish. The recipe is loosely put together, guided by my mother Magdaleen van Wyk’s book, Cooking The South African. I’ve meddled with the ingredients because that’s what cooks do best.
I’m a firm believer in tradition. It’s about customs and practises, passed down from one generation to another. And there’s no better topic than food to elicit conversation. Ask any food-enthusiast about their best recipes and you’ll find, most likely, it’s those old family favourites scrawled on paper, paled and fingerprinted with love.
In our family home we grew up simply. Food in the 70’s and 80’s was basic and always homemade. Take aways were an exception. On these rare occasions we headed straight to the corner café for battered fish and deep-fried chips. Drenched in brown vinegar and wrapped in paper, we savoured every mouthful. We also ate white bread, food that came out of a tin and drank milky coffee with white sugar. Our British neighbors introduced us to baked beans on toast, which at the time we thought odd, but utterly delicious! Many good things came out of a tin, pickled fish being another.
I find most pickled fish recipes overly sweet, so I’ve reduced the sugar considerably. I’ve also added garam masala, crushed fennel and coriander to the sauce for depth. Those who’re averse to pickled fish because of the onions will love this recipe. I’ve blitzed the sauce for a smoother texture. This step is optional but a nice change from the usual. I serve the fish with crusty baguettes, or this crusty Overnight ciabatta bread to soak up the golden turmeric sauce.
Traditional South African Pickled Fish
- 1 kg firm white fish (kingklip or hake), whole or cut into portions
- 30 ml (2 tablespoons) olive oil
- 2 brown onions, finely diced
- 1 garlic clove, minced
- thumb-sized piece fresh ginger, grated
- 2.5 ml (1/2 teaspoon) fennel seeds, crushed
- 5 ml (1 teaspoon) whole coriander seeds, crushed
- 5 ml (1 teaspoon) garam masala
- 10 ml (2 teaspoons) ground turmeric
- 15 ml (1 tablespoon) curry powder
- 5 ml (1 teaspoon) salt
- 45 ml (3 tablespoons) sugar
- 3 bay leaves
- 375 ml (1 1/2 cups) white wine vinegar
- 300 ml water
Heat the olive oil in a heavy-based saucepan. Add the onions and sauté for until soft and translucent, about 10 minutes. Stir in the garlic and ginger and cook for a further 2 minutes. Now add all the aromatics and cook for 2 minutes to bloom the spices.
Add the salt, sugar, bay leaves, vinegar and water. Simmer for 20 minutes. Place the fish in the pan and spoon the sauce over the fillet. Cover and simmer for 15-20 minutes until cooked through.
Lift the fish gently from the pan using a fish slice and place in a ceramic or glass dish. Scrape the sauce into a processor and blitz until smooth. Pour the sauce over the fish and cover with cling film. Chill for 2-3 days.
Serve the pickled fish at room temperature with red onion pickle if you wish, and crusty baguettes alongside.
One of the most frequently asked questions in my cooking classes, is how to cook fish. If you’re keen to try more fish recipes, these might be a good place to start.
Roast salmon with Rosé and shallot yoghurt
Pan-Fried Trout with Brown Butter Beurre Blanc
Pan-Fried Trout with Brown Butter Beurre Blanc
Linguini with Shrimp and fresh Tomato Sauce
Salmon with Spinach and Artichoke sauce
12 Comments. Leave new
I’ve wanted to cook and eat more fish this year, Di. Thanks for this fabulous start to my new food adventure! x
Me too Gill. There’ll definitely be more fish recipes coming up.
Every good Friday after church the smell in my grandmother’s kitchen of pickeld fish i just love it it gives me a special feeling including today good Friday during covid I stil feel the same about Easter hot cross buns and pickeld fish
Thanks Gill,always wanted to do my own pickled fish.
Isn’t it magical how food aromas can transport you somewhere wonderful? And there’s no place more special than the family kitchen. To many more years of pickling and buns. Hope you had a fabulous Easter Loren.
I hope this recipe will become a go-to for every Easter gathering Thembi. Happy cooking!
Hake for pickled fish, once filleted does one leave the skin on or off. If removed will the fish fall apart ?
Thank You
Maureen
Hi Maureen. I prefer to remove the skin. It just makes it a little easier when you’re serving and eating. The fish is quite tender, so I just do this light-handedly. Enjoy!
Di, which curry powder do you recommend?
We made pickled fish on the 3rd April 2022 and it has been in the fridge since then. Will it still be okay to eat this Easter weekend. We made it especially for my daughter who is coming to visit. I am just concerned that we made it too soon.
Hi Kathleen. Good old Cartwrights, mostly. Medium hot has a great balance of flavour and heat.
Happy Easter weekend.
Hello Gail.
Pickled fish, if well covered in a well-sealed container, should keep several weeks in the fridge. Suggested times are 4-6 weeks. I won’t stretch it that far.
I think your fish should be good. I’ve kept my about 2 weeks. Hope that helps. Hope you have a wonderful visit with your daughter.