Pickled Fish

Mike Chetty


I've attempted this all time classic only twice,and both times I had been astonished about two things;

1)How simply a dish to create.

2)And how could I have waited so long to make it again.

★★★★★ 1 vote
15 Min
15 Min


2 kg
firm white fish fillets(i used yellow tail aka. king fish)
150 ml
organic edible coconut oil
200 ml
white vinegar
3 large
brown onions medium sliced
1 tsp
turmeric, ground
2 Tbsp
heaped white sugar
2 tsp
curry powder
1 tsp
chili powder
bay leaves, dried
1/2 tsp
1/2 tsp
white pepper
large pickling jar with lid


1cut fish fillets into suitable portions.
season well with salt and freshly ground white pepper.
cover with plastic wrap and refrigerate for 15 minutes.
2heat oil using a heavy cast iron casserole.
add bay leaves and sliced onion and saute until soft and transparent
gently add in the white vinegar,turmeric powder,white sugar,curry powder,chili powder,salt and pepper.
3simmer on low heat for 5-10 minutes then remove from heat and set aside to cool at room temperature.
4place a layer of fried fish fillets into the pickling jar and cover with cooked onion.
pour sauce over the fish fillets ensuring that the fish fillets are completely covered.
cover with lid and place gently into the refrigerator.
5please remember this is a cooked dish,even though its served cold (care should be taken..It's fish)even though preserved.Fish needs to be served as soon as it's brought to room temperature.
6Finally ...please use fish that appears on the GREEN LIST species of fish...Yellow Tail/King fish is on the green list and is perfect for pickling.

About this Recipe

Course/Dish: Fish, Seafood Appetizers
Hashtag: #fish-pickle