Cape Malay Pickled Fish – Traditional Cape Town Kerrievis, a Delicious Summer Meal!!!

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Cape Malay Pickled Fish - Traditional Cape Town Kerrievis, a Delicious Summer Meal!!!
Recipe type: Seafood / Fish / Pickling
Cuisine: South African
Prep time: 
Cook time: 
Total time: 
Serves: 4
Cape Malay Pickled Fish, or Kerrievis, is a traditional South African Malay dish. Served well-chilled, this pickled fish makes and amazing summer meal or starter course.
  • 400g Firm white fish fillet
For the seasoned flour
  • 1 Cup all-purpose flour
  • 10ml Salt
  • 10ml Ground white pepper
For the Pickling Sauce
  • 3 Bay leaves
  • 2 Onions
  • 200ml Brown vinegar
  • 125ml Water
  • 90ml Sugar
  • 7.5ml Turmeric
  • 25ml Curry powder (your personal choice - mild or spicy)
  • 2.5ml Salt
  • 4 Whole black peppercorns
  • 2 Whole allspice
To thicken
  • 20ml Cornflour dissolved in a little water
  1. Combine the all purpose flour, salt, and ground white pepper.
  2. Cut the fish fillets into large blocks then dredge them in the seasoned flour.
  3. Heat a large pan over medium high heat and add 30g of butter. Fry the fish for 3 to 4 minutes, turning halfway. The fish should be crispy and well bronzed.
  4. To make the pickling sauce, cut your onions in half length-ways and slice them into thin half rounds.
  5. Combine the brown vinegar with the water and measure out the bay leaves, sugar, turmeric, curry powder, salt, black pepper corns and whole allspice.
  6. In addition, dissolve the cornflour in a little water to make slurry.
  7. Add the onions, all of the spices and vinegar solution to the pan over medium heat. Bring the pan to a boil, lower the heat and allow this to simmer for 10 minutes.
  8. Pour in the cornflour slurry and continue to simmer for a minute or 2 until the sauce has thickened.
  9. Place the fried fish in a non-reactive pan and pour the pickling sauce over the fish. Allow the pan to cool, cover the pan with cling-wrap and let the fish mature in the refrigerator for one to 2 days before serving.
  10. The pickled fish will last for a few weeks under refrigeration if you can resist the temptation to eat it first. This allows you to process much bigger batches without the risk of spoilage by simply multiplying this recipe out.


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