Ingelegde Vis (Pickled Fish)

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Ingelegde Vis (Pickled Fish) – Salwaa Smith – Cape Malay Cooking & Other Delight
Pickled fish is a sweet and sour dish which is traditionally eaten over Easter time. This is a very tasty way of preparing fish and can be cooked in advance. The flavour improves with time and stays fresh for up to two weeks in the refrigerator . Here I have used yellow tail to make this pickled fish. You may use snoek or any other firm fish. Best eaten cold.
Ingelegde Vis / Pickled Fish
Ingelegde Vis / Pickled Fish

1kg snoek or any firm fish cut into large slices
Salt and pepper for seasoning
1 cup  brown vinegar
1/2 cup water
1/4 cup cooking oil
1/4 cup lemon juice
1/4 cup sugar
3 large onions, sliced
1 lemon, sliced
1 tsp whole peppercorns
1 tsp salt
2 tsp ground coriander / koljana
1 tsp ground cumin / jeera
1/2 tsp turmeric /borrie
1/4 tsp dry ginger
1/4 tsp cayenne pepper
5 bay leaves
Season the fish chunks with salt and pepper, and quick-fry till opaque in a well-oiled pan. Remove and set aside.
Yellow Tail
Yellow Tail

Wipe the pan, and fry the sliced onions till they turn golden. Add the liquids and the spices, raise to boil, turn low and simmer for about five minutes. Turn off heat, allow to cool slightly.

Arrange the fish chunks and sliced lemon in a pyrex or glass dish, and pour sauce over. Cover, and refrigerate when completely cold. Leave the pickled fish to marinade for a day or two before eating. The flavour improves the longer its left before eating and will keep up to 2 weeks in the refrigerator. Serve with crusty buttered bread.

Fried Yellow Tail
Fried Yellow Tail


Ingelegde Vis / Pickled Fish
Ingelegde Vis / Pickled Fish
© Cape Malay Cooking & Other Delights

1 thought on “Ingelegde Vis (Pickled Fish)

  1. […] A treat when freshly baked and spread with butter, served with my Ingelegde Vis (pickled fish)  […]