Cape Malay Pickled Fish with Turmeric Onions

Why You’ll Love This Recipe

• Classic Cape Malay flavor: gently spiced, sweet-tangy turmeric vinegar with bay and peppercorns.
• Make-ahead friendly: tastes even better the next day and keeps well for days.
• Light yet satisfying: flaky fish with soft, silky onions—perfect with bread or salad.
• Beautiful for entertaining: vibrant golden sauce and aromatic whole spices.

Grocery List

• Produce: 2 large onions, lemons, fresh parsley or dill
• Dairy: Butter for bread (optional)
• Pantry: Firm white fish, all-purpose flour, neutral oil, white vinegar, granulated sugar, fine salt, pepper, ground turmeric, mild curry powder (optional), whole black peppercorns, coriander seeds, bay leaves, crusty bread or salad fixings

Full Ingredients

For the Fish

• 900 g (2 lb) firm white fish fillets (hake, cod, kingklip), skinless, cut into 6–8 pieces
• 1/2 cup (65 g) all-purpose flour
• 1 tsp fine salt
• 1/2 tsp ground white or black pepper
• 1 cup (240 ml) neutral oil (sunflower, canola) for shallow-frying

For the Pickling Sauce

• 1 tbsp neutral oil (for onions)
• 2 large onions (about 600 g), thinly sliced into half-moons
• 2 cups (500 ml) white vinegar (white spirit or white wine vinegar)
• 1/2 cup (120 ml) water
• 1/3 cup (65 g) granulated sugar (up to 1/2 cup/100 g for sweeter)
• 1 tsp fine salt
• 1 tsp ground turmeric
• 1 tbsp mild curry powder (optional but traditional in many Cape Malay homes)
• 1 tsp coriander seeds, lightly crushed
• 1 tsp whole black peppercorns
• 4 dried bay leaves
• Optional aromatics: 2 whole cloves or 2 allspice berries; 1/2 tsp mustard seeds

To Serve

• Crusty bread or buttered rolls, or a simple green salad
• Lemon wedges
• Chopped fresh parsley or dill

Step-by-Step Instructions

Step 1: Cut, season, and dust the fish

Pat the fish fillets very dry. Cut into 6–8 generous pieces. Season with 1 tsp salt and the pepper. Place the flour in a shallow dish and lightly coat each piece, shaking off excess. Rest the floured fish on a wire rack for 5 minutes so the coating adheres.

Step 2: Lightly fry until just cooked

Heat 1 cup (240 ml) neutral oil in a large skillet over medium-high heat to 350°F/175°C. Fry the fish in batches, without crowding, 2–3 minutes per side until pale golden and just opaque at the center. The aim is a light crust, not deep browning. Transfer to a clean rack to drain and cool while you make the sauce.

Step 3: Soften onions and bloom spices

In a medium saucepan, warm 1 tbsp oil over medium heat. Add sliced onions and a pinch of salt; cook, stirring, until soft and glossy but not browned, 6–8 minutes. Stir in turmeric, curry powder (if using), and crushed coriander seeds; cook 30 seconds until fragrant. Add bay leaves, peppercorns, sugar, and remaining 1 tsp salt.

Step 4: Build the sweet-tangy turmeric vinegar

Pour in the vinegar and water. Bring to a gentle simmer and cook 5 minutes, stirring occasionally, until the onions are tender and the liquid is bright yellow and aromatic. Taste and adjust: add a teaspoon more sugar if very sharp, or a pinch more salt to balance. Remove from heat.

Step 5: Layer fish and pour on the hot pickle

In a non-reactive glass or ceramic dish (or jars), layer some onions, then the fish pieces, then the remaining onions. Carefully pour the hot pickling liquid over everything, making sure the fish is completely submerged. If needed, top up with equal parts vinegar and water to cover. Press the onions down so they blanket the fish.

Step 6: Cool, chill, and serve

Let the dish cool uncovered at room temperature until barely warm, 30–45 minutes. Cover and refrigerate for at least 12 hours and up to 24 hours for best flavor. Turn the fish once during marinating for even seasoning. Serve chilled with crusty bread or a crisp salad, spooning plenty of onion and golden sauce over the fish. Finish with lemon wedges and a sprinkle of fresh herbs.

Pro Tips

• Use a non-reactive container (glass or ceramic) so the vinegar and turmeric don’t react with metal.
• Don’t over-brown the fish—the light fry protects the flesh and helps it absorb the pickle without turning greasy.
• Slice onions thinly for silky texture; cook them until soft but still intact so they don’t disintegrate overnight.
• Balance is key: the liquid should taste bright but pleasant before pouring. Adjust sugar and salt while simmering.
• Ensure the fish stays submerged; add a small piece of baking paper on top to help keep onions in contact with the fish.

Variations

• Cape Malay pantry twist: Add 1 small cinnamon stick and 2 whole cloves or allspice berries for warm spice notes.
• Gluten-free: Dust fish with rice flour or cornstarch instead of wheat flour.
• No-fry method: Lightly poach fish in salted water for 3–4 minutes, drain well, then proceed with the pickle.

Storage & Make-Ahead

Cool completely, then refrigerate the fish fully submerged in its pickling liquid for up to 5 days. Flavor improves on days 2–3. Always serve chilled and return leftovers to the fridge promptly. Do not freeze. The pickling liquid is cooked; however, do not reuse it for raw fish once the batch is finished.

Nutrition (per serving)

Approximate: 320 calories; 32 g protein; 12 g fat; 13 g carbohydrates; 7 g sugars; 1 g fiber; 720 mg sodium. Values will vary based on oil absorption and how much pickling liquid is consumed.