How to make it

  • Firm up the flesh of the fish, by sprinkling coarse salt on both sides of the fillet and letting it stand in a glass bowl for 20 to 25 minutes.
  • Thoroughly rinse the fillet under running water. Pat it dry with a paper towel.
  • Cut the fish into serving portions leaving the skin attached.
  • Meanwhile (while you leave your fish to firm), Roughly chop the garlic
  • Peel and slice the onions into rings.
  • Heat oil in a frying pan, fry the fish until cooked through.
  • Place the rest of the ingredients in a large pot, bring to the boil, stirring to ensure the sugar dissolves, and does not burn on the bottom of the pot.
  • Then simmer for approximately 8 minutes until the onions are cooked but still crisp.
  • Layer the pieces of fish, the sauce and onions alternately in a ceramic or glass serving-dish.
  • Ensure that the last layer of fish is covered with sauce.
  • Leave to cool and then refrigerate.
  • Will keep for a week in the fridge.
  • Pickled Fish is generally served with green salad and crisp rolls.
  • Got this recipe from

Reviews & Comments 4

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    " It was excellent "
    tinadc ate it and said...
    Thank you for this great recipe. With Easter gone...and me still craving for more curried fish, all I can say is thank you
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  • maggiehc 10 years ago
    This sounds delicous! I love curried fish but have never had it with the vinegar.
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  • chazah 11 years ago
    Thank you invisiblechef, I actually do a milder version as this is too spicy for me, but both are equally delicious and fulfilling and I so wanted to share a Cape Malay dish, their food is lovely and full of tantilizing flavours! Hopefully I can find some more recipes and I will get permission to post them here. If I need to nibble this is one of my snacks and I will eat a piece of fish,[but of course,the milder one!! :o)].
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    " It was excellent "
    invisiblechef ate it and said...
    Great post, I'm a spice girl so really appreciate all the spices in this dish.

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