Pickled Fish

Pickled Fish

Pickled Fish

Pickled Fish

Pickled Fish

Course FISH
Servings 5


  • 120 g fresh dates
  • 120 gonion
  • 3 cloves of garlic
  • 3 cm piece of fresh ginger
  • 2 tsp mild curry powder
  • 1 tsp tumeric
  • 4 bay leaves
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 300 ml vinegar
  • 5 x 100 g fillets deep water hake



  • Pit the dates


  • Pour boiling water over the dates and leave them to soften.
  • Slice the onion into rings and fry in a splash of oil until translucent.
  • Crush the garlic and grate the ginger.
  • Add to the onion and fry for a few minutes.
  • Add all the spices and fry for a minute or two until fragrant.
  • Blend the dates with a stick blender, and add to the onion mixture with the vinegar.
  • Simmer for a few minutes until the sauce thickens.
  • eason with salt and pepper.
  • Fry fish until golden.
  • Place the fish into a deep glass dish and pour over the hot sauce.
  • Cover and then chill until ready to serve.


This is a healthier take on a traditional Cape Malay-style pickled fish. The fish is best left
for 2 – 3 days before serving so that it can absorb the flavours. Serve with a fresh green salad.
Keyword Pickled Fish
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