Traditional Cape Malay Pickled Fish

The origin of this custom is a bit of a mystery, but one theory is that Western Cape fishing boats did not go out over Easter weekend, making the preserving of fish a necessity in the days before electricity — and fridges.

The perfect Easter recipe

Whatever the original reason for making this dish, the recipe has spread from its Cape Malay roots to become popular amongst all cultural groups across the country. In fact, for many families, it’s hard to imagine the Easter holidays without traditional pickled fish. And although pickled fish lasts up to six weeks when refrigerated, it seldomly lasts past the first day or two. In fact, some families even have to put a limit on servings in one sitting or hide some it at the back of the fridge for the rest of the weekend.

Easy to make at home

Traditionally, Cape Malay pickled fish is served with hot cross buns and fresh bread, but it goes down well with just about any side. Many high-end restaurants have even incorporated this once humble dish into their gourmet menus. But if you ask ordinary South Africans where you’ll find the best pickled fish in the world, the answer is pretty unanimous: at home in the family kitchen. And although most families have their regular resident pickled fish expert, there’s no reason why someone else can’t also try their hand. You might even want to introduce the dish to your family and friends, if for some inexplicable reason, they’re not already familiar with it.

Feeling inspired to give it a go? Our quick and easy traditional pickled fish recipe will enable you to prepare this winning dish and be the guaranteed hero of the household.