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Cape Malay Pickled Fish

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“This South African dish keeps well in the refrigerator for up to a week. The fish is cooked first, and then pickled. It's served cold with a green salad and crisp rolls. The source is Africhef.com. and it's slightly modified.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Firm up the flesh of the fish by sprinkling salt on both sides of the filet and letting it stand in a glass bowl for 20 to 25 minutes.
  2. Thoroughly rinse the salt off the filet under running water. Pat it dry with a paper towel. Cut the fish into serving portions leaving the skin attached.
  3. Heat oil in a frying pan and fry the fish until cooked through. (Do not coat the fish with flour or batter.).
  4. Place the rest of the ingredients in a large pot, and bring to the boil, stirring to dissolve the sugar and make sure it does not burn on the bottom of the pot. Simmer for approximately 8 minutes until the onions are cooked but still crisp.
  5. Layer the pieces of fish and the sauce and onions alternately in a ceramic or glass serving-dish. The last layer of fish should be covered with sauce.
  6. Refrigerate for up to a week. Best to make at least 6 hours before serving.

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