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Pickled Fish

Cape Malay Style Pickled Fish

Enjoy the flavour of the Cape with this quick and easy dish – a South African favourite and perfect for the long weekend. The secret? Apricot jam. This dish will keep fresh in the fridge for up to a week. The fish is cooked first and is then pickled and served cold.

Course Main Course
Cuisine South African
Keyword Recipes
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6

Ingredients

  • 2 Tbsp Rhodes Quality Jam
  • 1 Kg White deboned Fish
  • 1 Lemon Juiced
  • Salt and Pepper
  • Sunflower Oil
  • 2 Large Onions
  • ¾ Cup White Wine Vinegar
  • ½ Cup Water
  • 1 Tbsp Curry Powder
  • ½ tsp Ground Tumeric
  • 2 Bay Leaves
  • 6 Peppercorns
  • 1 Lemon Rind
  • 2 Tbsp Brown Sugar

Instructions

  1. Cut the fish into even sized pieces and season with lemon juice, salt and pepper. Then set aside

  2. Heat some oil in a pan and fry the onions until soft. Remove from the pan and set aside

  3. Fry the fish in oil in the same pan used for the onions for a few minutes on both sides until the fish is cooked, then set aside

  4. In a medium size pan combine the vinegar, water, curry powder, tumeric, bay leaves, Rhodes Quality Apricot Jam, peppercorns, lemon rind and sugar. Bring to the boil whisking well then reduce the heat and simmer for 10 -15 minutes.

  5. Place the fish and onions in a dish with a tight lid, cover the fish and onions with the sauce. Allow to cool and refridgerate. Serve cold when ready.