It’s a delicious South African meal, tangy and spicy, best served with salads or just on its own with some crusty bread. Although the dish originated in the Western Cape it is a much-loved dish by everyone throughout the country.
Cut the fish into slices about 4 – 5cm pieces. Fry in hot oil until cooked and drain on paper towel.
Combine the vinegar, water, sugar, turmeric, curry powder, salt, peppercorns, and coriander seeds in a large saucepan and bring to the boil.
Add the onions, bay or lemon leaves, chillies and ginger, cover and simmer for 10-12 minutes. The onion should be limp but slightly crunchy.
Drain the pickling liquid into a clean saucepan (reserve the onion mixture) and bring to the boil.
Mix a little of the sauce into the flour to form a thin paste, stir into the sauce and simmer lightly for two minutes to thicken slightly.
Layer fish and onions into a glass dish, pour over the sauce, cover and refrigerate.
Pickled fish may be eaten as soon as it cools down. However, the flavour is even better after a couple of days.
Notes
Firm fleshed snoek or yellowtail are the favoured fish to use. Hake or kingklip can also be used.Firm fish such as snoek or yellowtail will keep for up to 4 months if kept in the fridge.Delicate fish such as hake or Cape salmon can be kept for 1 to 2 months.