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Pickled Fish

 Pickled fish isn’t as complicated as you might think. Don’t take our word for it, test this recipe out for yourself.

Serves 4 – 6  



  1. Lightly sprinkle the fish with the masala then dust in the flour.  Heat oil in a large frying pan and fry the fish on both sides until cooked through.  Remove from the frying pan, drain on a paper towel and set aside to cool.
  2. To make the pickle curry sauce, combine the vinegar, water, sugar, leaf masala, turmeric, all spice, cloves and chilli in a saucepan and bring to the boil. 
  3. Once the sugar has dissolved, add the ginger, garlic, onions and bay leaves.  Simmer for 10 minutes.  Remove from the heat and set aside to cool.
  4. Firstly place the fish in a deep glass dish and then add on top the onions.  Lastly pour the sauce over.
  5. Cover and then refrigerate for 3 days before enjoying.  Serve with freshly baked bread or hot cross buns. 


This pickled fish can remain refrigerated for up to 2 weeks.