A pickled fish recipe is a staple on many South African tables during Easter, especially in the Western Cape. Rooted in Cape Malay cuisine, this dish reflects both history and practicality.
Traditionally, families prepare pickled fish on Good Friday, a day when many Christians avoid eating red meat. The fish is then left to marinate over the long weekend, making it perfect for Easter Sunday gatherings.
Beyond tradition, it is also a budget-friendly and practical meal. It can be made in advance, stored easily, and served cold, ideal for busy households and students alike.
Ingredients for a Traditional Pickled Fish Recipe
This South African pickled fish recipe uses simple, affordable ingredients that are easy to find.
ALSO READ: Simple Hot Cross Buns Recipe: Easy Easter Treat Anyone Can Make
For the Fish
- 1.5–2 kg hake (or any firm white fish)
- Salt and black pepper, to taste
- 1 cup flour (for coating)
- Oil, for frying
For the Pickling Sauce
- 4 large onions, sliced into rings
- 500 ml white vinegar
- 1 cup water
- 200–250 g sugar
- 2–3 tsp mild curry powder
- 1 tsp turmeric
- 4 bay leaves
- 1 tsp coriander seeds
- 1 tsp cumin seeds (or ground cumin)
- 2 cloves garlic, crushed
- 1 small piece of ginger, grated
Budget tip: Hake is the most affordable and widely available option, making it perfect for an easy pickled fish recipe.
How to Make Pickled Fish at Home (Step-by-Step)
Follow these simple steps to prepare a classic Easter pickled fish recipe at home.
Step 1: Prepare and Fry the Fish
- Season the fish with salt and pepper
- Lightly coat each piece in flour
- Heat oil in a pan and fry until golden brown
- Remove and drain on paper towels
Do not overcook the fish. It should remain firm to absorb the pickle.
Step 2: Cook the Onion and Spice Base
- In a large pot, sauté onions until soft
- Add garlic, ginger, curry powder, turmeric, and spices
- Stir for about 1 minute until fragrant
This step creates the signature flavour of Cape Malay pickled fish—warm, mildly spiced, and aromatic.
Step 3: Make the Pickling Liquid
- Add vinegar, water, and sugar
- Stir until the sugar dissolves
- Simmer for 10 minutes
Taste the sauce. It should be balanced between sweet and tangy, not overpowering.
Step 4: Layer the Fish and Sauce
- Place a layer of onions and sauce at the bottom of a dish
- Add a layer of fish
- Repeat layers until everything is used
Ensure the fish is fully covered with sauce to pickle properly.
Step 5: Cool and Refrigerate
- Allow the dish to cool completely
- Cover and refrigerate for at least 24 hours
For best results, let it sit for 2–3 days before serving.
Tips for the Perfect Pickled Fish
- Balance is key: Adjust sugar and vinegar to suit your taste
- Use whole spices: They give a richer flavour than ground spices
- Do not rush the resting time: This is when the flavour develops
- Use a glass or ceramic dish: Avoid metal containers
How Long Does Pickled Fish Last?
Pickled fish can last up to 1 week in the fridge when stored properly in an airtight container.
Storage Tips:
- Always keep it refrigerated
- Ensure fish is fully covered in liquid
- Use a clean spoon when serving
This makes it a great make-ahead meal for Easter or even weekly meal prep.
Serving Ideas for Easter
Pickled fish is best served cold or at room temperature. Popular pairings include:
- Fresh bread or rolls
- Hot cross buns
- Simple salads
It is a versatile dish that works for both family lunches and casual gatherings.
FAQs About Pickled Fish
How long should pickled fish sit before eating?
At least 24 hours, but ideally 2–3 days for the best flavour.
Can I use a different type of fish?
Yes. Any firm white fish works well, but hake is the most popular choice in South Africa.
Is this an easy pickled fish recipe for beginners?
Yes. The steps are simple, and the ingredients are affordable and easy to find.
Can I freeze pickled fish?
Freezing is not recommended, as it can affect the texture of the fish and the flavour of the sauce.
This pickled fish recipe is more than just a meal—it is a tradition that brings families together over Easter. With its roots in Cape Malay cuisine, it reflects both heritage and practicality.
Whether you are cooking for your family or preparing your first Easter meal, this South African pickled fish recipe offers a simple, affordable, and meaningful way to celebrate.
