Baku Kitchen! An independent reference of traditional food

Pickled fish

Fried fish steeped in turmeric, vinegar and onion, eaten cold

South Africa Fermented & pickled Easter

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

A Cape Malay Easter dish prepared on Good Friday so no cooking is needed over the holy weekend.

Frequently asked questions

What is Pickled fish?

Pickled fish is a fermented & pickled from South Africa: fried fish steeped in turmeric, vinegar and onion, eaten cold. A Cape Malay Easter dish prepared on Good Friday so no cooking is needed over the holy weekend.

Made with

fishturmericonion

Cooked

friedpickled

Eaten at

Easter

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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