Pickled Fish

Preparation info
  • Serves


    • Difficulty


Appears in
The Cape Malay Illustrated Cookbook

By Faldela Williams

Published 2012

  • About

Pickled fish is a dish I always associate with the festive season. Any firm-fleshed white fish may be used instead of kabeljou or yellowtail.


  • 2 kg kabeljou (cob) or yellowtail fillets, cut into portions
  • salt and ground white pepper
  • 250 ml


Season fish portions with salt and pepper. Heat oil in deep frying pan and fry fish for 5 minutes on each side, or until medium brown. Remove from oil and drain on paper towel.

Sauce: Heat oil in separate pan, add onions, vinegar, water, sugar and spices, and cook until well blended, 10–15 minutes. Add salt to taste. Place drained fish slices in a deep dish and cover with hot onion mixt