Travel-and-Home uses affiliate links at no extra cost to you. Please see the disclaimer link at the bottom of this article and scroll to “Advertiser Disclosure”.

This recipe is for those of us who always wait until the very last minute…  A quick last minute recipe for Pickled Fish, just in time for Easter. We also look at where to get the best fish to make this recipe.

Quick and easy: Recipe for pickled fish

Pickled Fish

Course: As a starter or main course

Origin: Struisbaai




  • 2kg fish (preferably Yellowtail, but you can use Hake as well)
  • salt
  • 6 onions
  • 1 tbsp olive oil
  • 1 cup vinegar
  • 4 cloves
  • 1 tablespoon brown sugar
  • 4 tablespoons good-quality curry powder (medium)
  • 2 teaspoons Turmeric
  • 3 tablespoons of your favorite fruit chutney (this is totally optional)
  • a handful of raisins (or as much as you love)



  • Cut the fish into pieces
  • Season to taste with a bit of salt
  • Fry the fish until golden brown.
  • Then fry 6 onions (cut into rings) in a little bit of olive oil.
  • Bring the remaining ingredients to boil-point.
  • Remove them from the stove. 
  • Pour over the prepared fish.

Serving suggestions

You might prefer to eat it on its own or you can serve it with warm bread, buns, salad, rice or potato mash.  (Often served with hot cross buns during easter.)

At this stage, you can keep it in the fridge for a day and it will be ready to eat.

Pickle Fish Recipe Curry Fish Recipe

Chef Secret!

If at all possible, add about 4 bay leaves and let it stand for a few days.  The taste will just be so much better.

Chef at Home
Pickle Fish vs Curried Fish

Traditionaly prepared with onions in a vinegar sauce and flavoured with curry powder, turmeric, and other spices.

CURRIED PICKLED FISH is an old traditional South African recipe, but there are literally thousands of different recipes. We decided on this recipe because it is easy, the ingredients are easy to find (you might already have them in your pantry) and it is the one we’ve tried many times.