Pickled Fish

We used Steenbrass as its a good hard fish, but any dry white fish will do.


  • 1.75kg Cape salmon, cob, kingklip or any dry white fish
  •  salt and pepper
  • 125ml (½ c) sugar
  • 15ml (3 tsp) turmeric
  • 45ml (3 Dsp) medium curry powder or fish spice
  • 20ml (4 t) salt (or to taste)
  • 2.5ml (½ t) cayenne pepper (optional)
  • 750ml (3 c) vinegar
  • 125ml (½ c) water
  • 4 medium-sized onions, thinly sliced
  • 6 bay leaves
  • Peppercorns, ginger. allspice


  • Fillet the fish and lightly salt and pepper.
  • Mix the sugar, curry powder, turmeric, salt, cayenne pepper, vinegar and water in a large flat-bottomed saucepan
  • Add the onion rings and lemon leaves and allow to cook for 20 – 30 minutes.
  • Place the fish fillets in the mixture, ensuring that they are well covered, and cook for a further 20 minutes or until done.
  • Baste with the curry sauce from time to time and turn the fillets if necessary.
  • Pack the fish in layers in jars or an enamel dish, covering each layer completely with the hot curry sauce.
  • Pour over the remaining sauce and allow to cool. Seal and store in a cool place.
  • The fish is ready to eat after 2 or 3 days.