Cape Malay Pickled Fish - Recipe

1. The Ingredients
The Fish: Hake, Yellowtail or Tuna (we used tuna for this)

1 kg Fresh tuna (cut into 2cm thick steaks or large cubes)

1 cup Flour (seasoned with salt and pepper)

Oil for shallow frying

The Pickling Sauce:

3 large Onions (sliced into rings)
2 cup Water
2 cup Brown vinegar (or apple cider vinegar)
1/2 - 3/4 cup Sugar (adjust to your sweetness preference)
15 Whole peppercorns
6 Bay leaves
2 tsp Turmeric
4 tbsp Mild or medium curry powder
2 tsp Cumin seeds
2 tsp Coriander seeds
8 Cardamom pods
3 Star Anise
Salt to taste

2. The Instructions

Step 1: Prep and Fry the Tuna

Pat the tuna dry with paper towels.
Dredge the tuna pieces in the seasoned flour, shaking off any excess.
Heat oil in a pan over medium-high heat. Fry the tuna until golden brown and just cooked through (about 2–3 minutes per side).
Pro Tip: Don’t overcook the tuna! It will "cook" further in the acidic pickling liquid, so keeping it slightly moist in the middle prevents it from becoming "wooden."
Drain on paper towels and set aside to cool.

Step 2: Create the Curry Pickle

In a large pot, combine the vinegar, water, sugar, and all the spices. Bring to a boil.
Add the sliced onion rings to the boiling liquid.
Reduce heat and simmer for 8–10 minutes. You want the onions to be transparent and slightly soft, but they should still have a bit of a "crunch."

Step 3: Layer and Marinate

In a deep glass or ceramic dish (avoid metal, as the vinegar reacts with it), place a thin layer of the sauce and onions.
Layer the fried tuna on top.
Pour the remaining hot sauce and onions over the fish, ensuring every piece is completely submerged.

3. The Waiting Game

Let the dish cool to room temperature, then cover and refrigerate. Pickled fish is a test of patience—it tastes "okay" after a few hours, but it is divine after 24 to 48 hours once the spices have penetrated the tuna.

Tags: tuna, recipe