📝 About This Recipe
A cornerstone of South African culinary heritage, this dish is a masterful fusion of Dutch influence and Indonesian spice artistry brought to the Cape by the Malay people. Firm white fish is golden-fried and then submerged in a vibrant, aromatic curry vinegar brine that preserves and transforms the texture. It is a sweet, sour, and spicy celebration traditionally enjoyed during Easter, but beloved year-round for its deep, complex flavors that only improve with time.
🥗 Ingredients
The Fish
- 1.5 kg Firm White Fish Fillets (Snoek, Yellowtail, or Hake, cut into serving portions)
- to taste Salt and Black Pepper (for seasoning the fish)
- 1 cup All-purpose Flour (for dredging)
- 1/2 cup Vegetable Oil (for shallow frying)
The Curry Pickling Brine
- 3 large White Onions (peeled and sliced into thick rings)
- 750 ml White Vinegar (standard spirit vinegar)
- 250 ml Water
- 1 cup Brown Sugar (adjust to preference for sweetness)
- 3 tablespoons Mild Curry Powder (Cape Malay style preferred)
- 1 teaspoon Turmeric (for that iconic golden color)
- 5-8 berries Whole Allspice Pimento
- 10 seeds Whole Peppercorns
- 1 teaspoon Coriander Seeds (slightly crushed)
- 4-5 leaves Bay Leaves (fresh or dried)
- 1 teaspoon Salt (to balance the brine)
👨🍳 Instructions
-
1
Pat the fish fillets dry with paper towels to ensure a crisp fry. Season both sides generously with salt and black pepper.
-
2
Dredge each piece of fish in the flour, shaking off any excess. You want a very light, even coating.
-
3
Heat the vegetable oil in a large frying pan over medium-high heat. Fry the fish in batches until golden brown and just cooked through (about 3-4 minutes per side).
-
4
Remove the fish from the pan and drain on paper towels. Place the fried fish in a deep ceramic or glass dish (avoid metal as it reacts with vinegar).
-
5
In a large stainless steel pot, combine the vinegar, water, sugar, curry powder, turmeric, salt, and all the whole spices (allspice, peppercorns, coriander seeds, and bay leaves).
-
6
Bring the mixture to a boil over medium heat, stirring until the sugar has completely dissolved.
-
7
Add the sliced onion rings to the boiling liquid. Reduce the heat and simmer for 8-10 minutes.
-
8
The goal is for the onions to be slightly softened but still retain a slight crunch; do not overcook them into mush.
-
9
While the sauce is hot, carefully pour the entire mixture—onions, spices, and liquid—over the fried fish in the dish.
-
10
Ensure that every piece of fish is completely submerged in the pickling liquid. If the onions are clumped, spread them out evenly over the fish.
-
11
Allow the dish to cool completely at room temperature before covering it tightly with plastic wrap or a lid.
-
12
Refrigerate for at least 24 hours, though 48 to 72 hours is ideal. This 'curing' time allows the vinegar to soften the fish bones and the spices to penetrate the flesh deeply.
💡 Chef's Tips
Always use a firm-fleshed fish; delicate fish like sole will fall apart during the long pickling process. Never use a metal container for storage, as the high vinegar content can cause a metallic taste—stick to glass or ceramic. If the sauce is too thin for your liking, you can mix a teaspoon of cornstarch with a little water and whisk it into the boiling brine before adding the onions. Adjust the sugar-to-vinegar ratio to your taste; some prefer it punchier (more vinegar), while others like it mellow and sweet. For an extra kick, add two split green chilies to the brine while simmering.
🍽️ Serving Suggestions
Serve chilled or at room temperature with thick slices of buttered crusty bread or traditional South African 'roosterkoek'. Pair with a simple side of fresh green salad to cut through the richness of the curry sauce. Traditionally served during Easter with hot cross buns—the sweet-spicy bun complements the tangy fish perfectly. A crisp, cold Chenin Blanc or a light Riesling pairs beautifully with the Cape Malay spices. Top with fresh coriander (cilantro) just before serving for a pop of color and herbal freshness.