Cape Pickled Fish (Edit recipe)

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With the abundance of fish swimming around the South African shores, this spicy pickled dish is a firm staple in Cape cuisine. In the Western Cape it is called ‘Kaapse Kerrievis’ and traditionally eaten during the Easter celebrations. This was a preserving method adopted in the early days of the Cape and enjoyed by South Africans to this day. Please enjoy our version here at Culinary Occasions of this historical Cape Malay pickled fish dish!

15 minutes

35 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	464
Fat:	16 g
Carbohydrates:	53 g
Protein:	24 g
Cholesterol:	0 g
Sodium:	2171 mg
Fiber:	1 g
Sugars:	48 g
Calculated per serving.

Serves: 4

Ingredients

1 lb Yellow Tail Snapper, or any firm white fish
1.5 whole Onion, thinly sliced
60 ml Vegetable Oil
160 ml Granulated White Sugar
125 ml Raisins
1 Tbsp Garlic, finely chopped
1 Tbsp Ginger Root, finely chopped
20 ml Salt
5 ml Turmeric
5 ml ground Coriander
2.5 ml Curry Powder
375 ml Lemon Juice, fresh
125 ml Rice Vinegar

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat the oven to 350 F.
Cut fish fillets into cubes approx. 1 ½ cm by 1 ½ cm.
Place on an oiled baking sheet and bake at 350 F for 25-35 minutes until cooked.
Heat oil in a large saucepan. Sauté onion until cooked. Add the remaining ingredients and bring to boil.
Turn the heat down and gently simmer for 5 minutes.
Add the fish cubes to the pickling mixture and carefully stir until combined.
Allow the fish mixture to cool.
Sterilize pickling jars by washing them in the dish washer including the lids.
Fill the pickling jars with the cooled fish mixture and refrigerate. for up to 7 days.