Traditional South African Pickled Fish Recipe (Easy & Flavorful)

ByThulani Mabaso

Pickled fish is a beloved dish in South African homes, especially around Easter. With its golden fried fish layered in a fragrant, sweet-and-sour curry sauce, it’s the kind of recipe that gets better with time — making it ideal for preparing ahead.

A True South African Classic

Whether you’re keeping tradition alive or simply looking for a bold, flavourful seafood dish, this pickled fish recipe delivers every time.

Why You’ll Love This Recipe

  • Perfect make-ahead meal
  • Packed with warm, aromatic spices
  • Budget-friendly and simple to prepare
  • Even better after a day or two

Ingredients

For the Fish

  • 1–1.5 kg firm white fish (hake or snoek)
  • 1 cup flour
  • 1 tsp salt
  • 1 tsp black pepper
  • Oil for frying

For the Pickling Sauce

  • 2 large onions, sliced into rings
  • 2 cups white vinegar
  • 1½ cups water
  • ¾ cup sugar (adjust to taste)
  • 2 tbsp curry powder
  • 1 tbsp turmeric
  • 1 tbsp coriander seeds
  • 1 tbsp mustard seeds
  • 2–3 bay leaves
  • 2 cloves garlic, sliced
  • 1 tsp ground ginger
  • Salt to taste

How to Make Pickled Fish

1. Fry the Fish

Season the fish lightly with salt and pepper, then coat in flour. Fry in hot oil until golden and cooked through. Remove and drain on paper towels.

2. Prepare the Pickling Sauce

In a large pan, gently sauté the onions until soft and translucent — avoid browning them.

Add vinegar, water, sugar, and all the spices. Stir well and bring to a gentle simmer. Let it cook for 10–15 minutes until fragrant and slightly thickened.

Taste and adjust — the balance should be sweet, tangy, and warmly spiced.

3. Assemble the Dish

In a deep glass or ceramic dish, layer the fried fish and spoon over the hot pickling sauce. Ensure the fish is fully covered by the liquid and onions.

4. Let It Pickle

Allow the dish to cool completely, then cover and refrigerate for at least 24–48 hours. For the best flavour, leave it for up to 3 days.

Tips for the Best Pickled Fish

  • Use firm white fish to prevent it from breaking apart
  • Always pour the sauce over while it’s still hot
  • Let it rest — this step is essential for flavour development
  • Adjust sugar and vinegar levels to suit your taste

How to Serve Pickled Fish

Pickled fish is incredibly versatile and can be served:

  • With fresh white bread or soft rolls
  • As part of a traditional Easter spread
  • With a light green salad for a balanced meal
  • As a cold starter or side dish

Storage & Make-Ahead Tips

  • Store in an airtight container in the fridge for up to 1 week
  • The flavour improves over time, making it perfect for prepping in advance
  • Always keep the fish fully covered in the pickling liquid

This traditional South African pickled fish recipe is more than just a dish — it’s a nostalgic favourite that brings bold flavour and comforting familiarity to the table. Whether you’re making it for a holiday or simply craving something different, it’s a recipe worth keeping in your rotation.

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