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Cape pickled fish with bread

Cape pickled fish is pan fried cod marinated in a curry, turmeric and vinegar sauce, made for 4 people, in 70 minutes, at an easy difficulty level, for about €3.20 per person. The key to success is the resting time, at least one hour in the fridge, which lets the sauce soak into the fish and softens its sharp edge.

Tonight it's a Cape classic, bright yellow pickled fish with curry and vinegar, best served warm or cold with good bread.

Cape pickled fish with bread
Total time
1 h 10
Difficulty
Easy
Cost per person
€3.20
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer

Pickled fish stands out for its deep turmeric yellow color and the curry smell that fills the kitchen as soon as the sauce hits the pan. The vinegar bites sharply at first, then mellows as it cools, carried along by the sugar and the raisins that plump up slowly in the marinade. The cod, dusted in flour and pan fried, stays firm under this tangy, fragrant sauce, a different kind of balance than most saucy fish dishes.

This is a make ahead dish, built to be eaten warm or cold, so it's a good fit for a lazy Sunday when you're cooking calmly for the days ahead. It works well for a slightly different dinner with guests, served with good bread for soaking up the sauce, though it suits adults and adventurous older kids better, since the curry and vinegar combination can throw off younger ones.

The ingredients

4 people

Fish counter

  • Cod fillets 700 g

Pantry

  • Flouroften in the pantry 4 tbsp
  • Curry powderoften in the pantry 2 tbsp
  • Turmericoften in the pantry 1 tsp
  • White wine vinegaroften in the pantry 20 cl
  • Sugaroften in the pantry 2 tbsp
  • Bay leavesoften in the pantry 3
  • Raisins 30 g
  • Sunflower oiloften in the pantry 6 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 3

Bakery

  • Country bread 8 slices

Allergens Fish, Gluten

The step by step recipe

  1. Cut the cod into large chunks, season with salt and pepper, and coat them in flour.

    Shake off the excess flour well, too much would make the sauce heavy.

  2. Pan fry the fish in hot oil on each side, then transfer it to a deep dish. 8 min

    Use a wide pan so you don't crowd the fish, it should brown, not steam.

  3. In the same pan, soften the sliced onions with the curry powder, turmeric and bay leaves. 10 min

    Add a little oil if the spices start to stick, they burn very fast.

  4. Pour in the vinegar, sugar and raisins, let it bubble for a few minutes, then pour this hot sauce over the fish. 5 min

    The vinegar should sting your nose at first, it softens as it rests.

  5. Let it cool, then chill in the fridge for at least an hour before serving with the bread. 1 h

    It keeps for three days in the fridge, and it's even better the next day.

Our tips to get it right

  • Pick thick cod fillets, they hold together better during cooking and won't fall apart when you pour the hot sauce over them.
  • Taste the sauce before pouring it over the fish, you can add a touch more sugar if the vinegar tastes too sharp.
  • Make this dish the day before if you can, a full night in the fridge makes the fish even more flavorful than just one hour of resting.

The variations

  • Swap the cod for hake or pollock, two firm white fish that hold up well in the marinade.
  • For a fish free version, use the same method with grilled vegetables like zucchini or carrots, keeping the curry and vinegar sauce.
  • For a quicker version, skip the frying step and poach the fish directly in the hot sauce for a few minutes before letting it cool.

What to serve it with

  • Grilled country bread for dipping
  • Green salad with lemon
  • Iced tea or lemon water

Storage

Pickled fish keeps for three days in the fridge in a sealed container, and it actually tastes better the next day once the flavors have settled in. It doesn't freeze well, since the marinated fish turns mushy once thawed. Serve it cold or at room temperature, it doesn't need reheating.

Questions about this dish

Can you make pickled fish ahead of time?

Yes, it's actually recommended, since it tastes better after resting. Make it the day before, or in the morning for dinner, and keep it chilled until you're ready to serve.

Should pickled fish be served hot?

No, this dish is traditionally eaten warm or cold, never piping hot. The curry and vinegar sauce actually tastes better once it has cooled and had time to settle.

Can you leave out the raisins?

Yes, you can skip them or swap them for golden raisins or chopped dried apricots. They add a touch of sweetness that balances the vinegar, but they're not essential to the dish.

What kind of bread goes best with this dish?

A thick crusted country loaf works well, since it soaks up the sauce without getting soggy too fast. Fresh baguette also works if you cut it into thick slices.

How long does it take to make a Cape pickled fish with bread?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Cape pickled fish with bread?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Cape pickled fish with bread cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten. Always check the labels of the products you buy.

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