Entree: South Africa – Cape Malay – Pickled Fish (Cape Malay curried and pickled fish stewed in a tangy vinegar and tomato-based pickling sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 6 hrs

Total 6 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 firm white fish fillets, approx. 8 oz (225 g) each (2 lb (900 g) total)
- 1/2 cup (60 g) all-purpose flour, for dredging
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup (120 ml) vegetable oil, for frying
- 2 large onions, thinly sliced (about 10 oz (300 g))
- 4 cloves garlic, minced (about 0.42 oz (12 g))
- 1 tbsp (15 g) fresh ginger, minced
- 1 tbsp (15 ml) Cape Malay curry powder or mild curry powder
- 1 tsp (5 g) ground turmeric
- 1 cup (240 g) canned crushed tomatoes
- 3/4 cup (180 ml) white vinegar
- 1/3 cup (67 g) brown sugar, packed
- 1/2 cup (120 ml) water
- 2 bay leaves
- 1–2 fresh red chilies, sliced (optional) (about 0.353 to 0.705 oz (10–20 g))
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro (coriander) for garnish

Show original ingredient measurements

- 4 firm white fish fillets, approx. 8 oz (225 g) each (2 lb/900 g total)
- 1/2 cup (60 g) all-purpose flour, for dredging
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup (120 ml) vegetable oil, for frying
- 2 large onions, thinly sliced (about 10 oz/300 g)
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1 tbsp (15 ml) Cape Malay curry powder or mild curry powder
- 1 tsp (5 g) ground turmeric
- 1 cup (240 g) canned crushed tomatoes
- 3/4 cup (180 ml) white vinegar
- 1/3 cup (67 g) brown sugar, packed
- 1/2 cup (120 ml) water
- 2 bay leaves
- 1–2 fresh red chilies, sliced (optional) (about 10–20 g)
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro (coriander) for garnish

Instructions

1. Pat the fish fillets dry, season lightly with salt and pepper, then dredge in flour shaking off excess. Heat the vegetable oil in a large skillet over medium-high heat and fry the fillets 2–3 minutes per side until lightly golden but not fully cooked through. Transfer to a plate and set aside.
2. In the same skillet, reduce heat to medium and add a little more oil if needed. Add the sliced onions and cook until soft and translucent, about 5–7 minutes. Add the garlic and ginger and cook 1 minute until fragrant.
3. Stir in the curry powder and turmeric and cook 30 seconds to bloom the spices. Add the crushed tomatoes, white vinegar, brown sugar, water, bay leaves, and sliced chilies. Bring to a simmer, scraping up any browned bits from the pan.
4. Simmer the sauce gently for 8–10 minutes until slightly reduced and balanced between sweet and tangy. Taste and adjust with a little salt, additional sugar, or vinegar as needed. Stir in the lemon juice.
5. Nestle the fried fish fillets into the simmering pickling sauce, spooning sauce over the fish. Reduce heat to low, cover, and poach gently for 5–7 minutes until fish is just cooked through and has absorbed the sauce flavors.
6. Cool to room temperature, then refrigerate overnight or at least 6 hours to let the pickling flavors develop. Rewarm gently before serving or serve at room temperature, garnished with chopped cilantro.