Pickled Fish


  • 2 kg Kingklip or Hake fillets or Yellowtail 
  • Salt & Pepper to taste
  • Flour for dusting
  • 4 peeled onions, sliced in rings
  • 1 1/4 cup of oil for frying
  • 1 cup of white vinegar
  • 1/2 cup of brown sugar
  • 1 1/2 cup of water
  • 2 garlic cloves, chopped
  • 3 bay leaves
  • 2 tbsp. of cumin
  • 2 tbsp.  fish spice
  • 2 tbsp. ground coriander
  • 2 tbsp. of curry powder
  • 2 tbsp. of turmeric
  • 6 whole peppercorns
  • 1 tsp cayenne pepper


  1. Mix flour with salt & pepper and fish for spice.
  2. Coat your fish with the mixture and deep fry your fish on 1 cup of heated oil for 3 minutes on each side or until its cooked through.
  3. Remove it and place on a paper towel to drain the oil.

For the sauce:

  1. Heat the remaining oil and add your sliced onion on medium heat.
  2. Add cumin, coriander, curry powder, turmeric, garlic, salt, bay leaves, cayenne pepper, peppercorns and mixed together.
  3. Add sugar, vinegar and water and lower the heat and let it simmer for 5 minutes.
  4. Add the fish and cover it with the sauce and let it simmer for about 10-12 minutes.
  5. Allow it to cool and refrigerate for at least 24-48 hours to allow the fish to absorb the flavours.

Recipe written by chef and Fish4Africa ambassador, Nwabisa Lisa @nwabisalisa_cooks