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Pickled-Fish-Recipe

Pickled Fish

Fazila Olla-Logday
Pickled Fish is a favourite South African recipe, particularly in the Western Cape where it is known as Kaapse Kerrievis. This classic dish can be made with any firm white fish fillets or a South African favourite called Snoek - which is still the best fish to pickle. Pickled in vinegar and flavoured with curry spices -it is traditionally eaten every Easter, on Good Friday, with Hot Cross Buns. The store-bought versions are normally very sweet and oily, so in my version, I have baked the fish and kept the oil to a minimum.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine South African
Servings 4

Ingredients
  

  • 500 Gr Firm White Fish Fillets
  • 2 Tbles Fish Masala or Curry Powder
  • Salt To Taste
  • 3 Tbles Oil

For the Sauce

  • 3 Tbles Oil
  • 3 Medium Onions
  • 1 Tbles Curry Powder
  • 1/2-1 Tsp Turmeric
  • 2 Cloves Garlic Sliced
  • 6 Whole Peppercorns
  • 4 Whole All Spice Berries
  • 1 Tsp Crushed Coriander Seeds
  • 1 Tsp Chilli Flakes Optional
  • 3 Bay Leaves or Fresh Lemon Leaves
  • 1/3 Cup White Vinegar
  • 1/3 Cup Lemon Juice
  • 1/2 Cup Water
  • 1/3 Cup Sugar
  • 1 Tsp Cornflour
  • Salt To Taste

Instructions
 

  • Lightly season the fish with salt and curry powder and coat with oil before baking in the oven or air fryer for 15 to 20 minutes at 180°C, or until cooked through.

For the Sauce

  • Heat the oil in a saucepan, add onion rings and fry for a few minutes (it should retain a good crunch).
  • Add garlic, peppercorns, allspice berries, curry powder, turmeric, crushed coriander seeds, garam masala, chilli flakes if using and lemon or bay leaves and stir through.
  • Add vinegar and water and bring to a simmer. Add sugar and stir until dissolved.
  • Season with salt to taste.
  • Combine the cornflour with a little water into a paste and stir into sauce. Allow the sauce to simmer gently while stirring until the sauce has thickened.
  • Let the sauce cool down.
  • Add half the sauce in a single layer into a glass or ceramic dish. Pack the fish fillets on top covering with the remainder of the sauce.
  • Cover and refrigerate for at least 24 hours before eating.

To Serve

  • Serve with freshly baked bread or hot cross buns and a green salad.

Notes

What fish to use: It can be any firm sustainable fish. In South Africa that would be kingklip, kabeljou, yellowtail or snoek. In other parts of the world one can use hoki, snapper or cod fillets or any firm white fish.
Keyword Easter, Fish, Pickled Fish
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