ESSENTIAL RECIPES- SEAFOOD
PICKLED FISH
By Ilse van der Merwe @ the _ foodfox
For centuries, pickled fish has been a staple in the Cape, where the use of particular herbs and spices can be traced to the East. While Dutch settlers used preserving techniques such as salting to make foods like fresh fish last longer, it was the spices of the Cape Malay cooks that brought them to new heights.
Traditionally eaten by Christians on Good Friday, pickled fish was prepared in advance by fishermen to ensure their families and clients had fish on the special day, with the fish being caught early and preserved in a curried sauce. Over the years, pickled fish has transcended various religious traditions in South Africa and has been adapted to become a firm favourite in Muslim, Jewish, and other communities during Easter.
Because of its popularity, pickled fish can be found on supermarket shelves for longer than just the Easter weekend.‘ Kerrievis’ is probably better translated as‘ curried fish’ rather than‘ fish curry’. The flour-dusted, fried fish portions are layered in a boiled, sweetened, tangy curry sauce made with lots of sliced onions, vinegar and spices. The dish is best served cold after a few days in the fridge, with some leaving it for up to two weeks to deepen the flavour. Serve it straight from the fridge.
Serves: 6
INGREDIENTS
For the sauce:
• 4 large onions, sliced into rings
• 250ml white grape vinegar
• 200g white sugar
• 15ml smooth apricot jam
• 10ml salt
• 10ml medium curry powder
• 10ml ground turmeric
• 10ml ground fennel( barishap)
• 10ml ground coriander
• 2 bay leaves or lemon leaves
• 60ml water
• 10ml cornflour
For the fish:
• 70g cake wheat flour
• salt & pepper, to taste
• 1kg filleted white fish( preferably skinless & boneless), cut into smaller portions
• 80ml vegetable oil, for frying
METHOD
1. Place the onions, vinegar, sugar, jam, salt, curry powder, turmeric, fennel, coriander and bay or lemon leaves in a large pot. Bring to a boil, stirring, then cook for 10-12 minutes until the onions soften but aren’ t mushy. Mix the water and cornflour to make a slurry, then add it to the sauce, stirring until it thickens( about 1 minute). Remove from the heat, cover with a lid, and set aside.
2. Place the flour in a wide bowl and season generously with salt and pepper. Dust each portion of fish with the seasoned flour. Heat the oil in a wide pan, then fry the dusted
fish over moderate heat on both sides until goldenbrown and cooked through.
3. Spoon a thin layer of sauce onto the bottom of a deep dish suitable for the fridge. Layer some fish, then more sauce, repeating until the top layer of fish is covered. Cover with a lid or clingfilm, then refrigerate for a few days or up to 1 week. Serve cold.
Pro Tip:
For maximum flavour, let the pickled fish rest in the fridge for at least 48 hours before serving. This allows the spices & tangy sauce to fully penetrate the fish, resulting in a richer, more balanced taste.
This Is An Extract
From Timeless By Ilse Van Der Merwe, Published By Penguin Random House South Africa, Retailing At R480.
38 | Autumn 2026 • essentialflavours. co. za