Cape Malay Pickled Fish

Pickled fish, or ingelegde vis, is the dish no Cape family is without over Easter, when the curried onion pickle and fried fish are made in vast quantities. The tradition stretches back to the days before refrigeration, when pickling was the way to keep fish through the holidays. The result is gloriously old-fashioned: tangy, sweet, gently spiced, and best after a few days of patient marinating.

Tangy, sweet, and better with patience

Golden fried fish soaks up a curried vinegar and onion sauce that turns the fillets glossy and irresistible, with a sweet-sour brightness that wakes up the whole plate. The onions stay slightly crisp, and the whole dish is served cold, sliced and lifted onto bread with a spoonful of the pickle. Make it ahead, because every day in the fridge makes it better.

Craving more? Explore all South African Kitchen recipes.

South African recipes →