South African Pickled fish

This South African dish is deliciously sweet and spicy, its a MUST-EAT around Easter. Everybody looks forward to my aunty’s popular home-made pickled fish dish at the table on Good Friday after church.

What you’ll need:

2kg Kingklip, cut into portions

1 ½ cup sugar

1 litre vinegar

1 – 2 cups water

salt and pepper

1 tsp cumin powder

1 Tbsp Coriander seeds

6 bay leaves

1 tbs Tumeric

3 tbs mild curry powder

2 tbs crushed garlic

6 onions, cut into thick rings

5 eggs

2 cups flour


  1. Heat oil in a medium-sized pan, add a drop of oil and, when hot, sauté the onion until translucent. Add the ginger, garlic and spices and fry gently for a few minutes.
  2. Add the vinegar, sugar and water and stir until the sugar has dissolved. Simmer for 15 – 20 minutes.
  3. In a medium-sized bowl, mix flour, eggs and salt. Dip fish fillets into the batter, then drop one at a time into hot oil and fry the fish until golden.
  4. Place a layer of fish in a deep casserole dish and covering each layer completely with the hot curry sauce. Continue layering fish and sauce until all the fish is covered. Cool, then chill until ready to serve.