The Easiest Way to Make Pickled Fish at Home

Pickled fish is one of South Africa’s most iconic dishes, especially enjoyed over Easter but loved all year round. It’s sweet, tangy, lightly spiced and full of nostalgia. Traditionally, pickled fish takes time and careful preparation, but this easy homemade method gives you the same classic flavour with far less effort. This recipe is perfect whether you’re making pickled fish for the first time or simply need a quick, reliable version that still tastes like the one your gran used to make. By gently frying the fish and soaking it in a warm, aromatic pickling sauce made from onions, vinegar, curry powder and spices, you get tender, flavour-packed fish that only gets better the longer it sits.

The beauty of pickled fish is that it stores well, feeds a crowd, and tastes even better after a day or two in the fridge. Serve it with fresh bread, roosterkoek, vetkoek, or simple steamed rice. If you’re ready to make a South African classic with confidence, this is the easiest and most flavourful recipe you’ll find.

Ingredients for Pickled Fish

For the fish:

• 1 kg firm white fish (hake, yellowtail, or kingklip)
• ½ cup flour (for dusting)
• 1 teaspoon salt
• ½ teaspoon black pepper
• Oil for shallow frying

For the pickling sauce:

• 2 tablespoons oil
• 3 large onions, sliced
• 2 cloves garlic, crushed
• 2–3 tablespoons mild curry powder
• 1 teaspoon turmeric
• 1 teaspoon coriander powder
• 1 teaspoon cumin
• ½ cup sugar
• 1 cup white vinegar
• 1 cup water
• 2 bay leaves
• 6–8 peppercorns
• 1 tablespoon cornflour mixed with 2 tablespoons water (optional, for thickening)
• Salt to taste

Directions to Make Pickled Fish

1. Season the fish with salt and pepper. Dust each piece lightly with flour.
2. Heat oil in a pan and pan-fry the fish until just cooked. Remove and set aside.
3. In a separate pot, heat 2 tablespoons of oil and cook the onions until soft and golden.
4. Add garlic, curry powder, turmeric, coriander, and cumin. Stir until fragrant.
5. Add sugar, vinegar, water, bay leaves and peppercorns. Stir and bring to a gentle simmer.
6. Taste and adjust seasoning. For a thicker sauce, stir in the cornflour mixture.
7. Layer the fish in a glass or ceramic dish. Pour the warm pickling sauce over the fish, ensuring every piece is covered.
8. Allow to cool, then refrigerate for at least 12 hours – 24 hours is best for full flavour.

How to Prepare Pickled Fish

Use a firm white fish so it holds its shape in the sauce. Lightly flouring the fish helps it brown nicely and prevents it from breaking apart. When making the sauce, cook the onions until soft and sweet – this builds the flavour base. The sauce should be balanced: tangy from the vinegar, sweet from the sugar, and warm from the spices. Don’t skip the resting time; this is when the magic happens. The fish absorbs the flavours and becomes tender and silky. Always store pickled fish in a glass or ceramic dish, not metal, to prevent reactions with the vinegar.

Preparation Time

• Prep time: 15 minutes
• Cooking time: 20 minutes
• Resting time: 12–24 hours
• Total time: 12–24 hours (mostly resting)

Servings

Serves 6–8

FAQs

How long does pickled fish last in the fridge?

Up to 5 days when stored in an airtight glass container.

Can I use frozen fish?

Yes, just thaw it fully, and pat it dry before cooking.

Does pickled fish have to rest overnight?

Yes. The longer it rests, the better the flavour.

Can I make the sauce sweeter or tangier?

Absolutely. Add more sugar for sweetness or more vinegar for tang – tailor it to your preference.

What type of fish works best?

Hake, yellowtail, snoek, kingklip or any firm white fish that won’t fall apart.

Conclusion

Making pickled fish at home doesn’t have to be complicated. With this easy method, you’ll achieve the perfect balance of sweet, tangy and spicy flavours that define this South African classic. The fish stays tender, the onions become soft and fragrant, and the sauce develops beautifully as it rests. Ideal for Easter, family gatherings, or simply satisfying your cravings, this recipe is fuss-free and reliable. It’s a dish that carries tradition, warmth and a taste of home, all wrapped up in a beautifully spiced curry sauce. Serve it chilled or at room temperature with fresh bread, roosterkoek or rice and share the love with family and friends.

ALSO CHECK OUT: Roosterkoek: The South African Braai Bread You’ll Love