South African Food: Seafood Dishes

Ingelegde vis (pickled fish)



  • 3 kgs firm white fish
  • milk and cake flour, enough to coat fish
  • cooking oil to fry fish
  • Pickle:
  • 30 ml cooking oil
  • 6 large onions, sliced
  • 30 - 45 ml medium curry powder
  • 5 ml turmeric
  • 1 ml powdered cloves
  • 1 ml grated nutmeg
  • 10 ml cornflour
  • 5 ml brown sugar
  • 6 lemon leaves or bayleaves
  • 1 small chilli, crushed
  • salt to taste
  • 6 black peppercorns
  • 1 small piece lemon peel
  • 500 ml vinegar or 250 ml vinegar / 250 ml water if vinegar deemed too strong.

Method: Cut fish into portions and dip into milk, then into cake flour. Fry in heated cooking oil. When cooked, remove from pan and place on paper toweling to drain. In a separate frying pan, heat 30 ml cooking oil. Sauté onion until transparent. Add curry powder and remaining spices and fry for a few minutes. Stir in the cornflour, brown sugar, lemon leaves / bay leaves, chilli, salt, peppercorns and lemon peel. Finally add vinegar. Simmer mixture for approx. 20 minutes. Pack fish in layers in sterilizes glass jars. Pour hot mixture over. Leave to cool, seal with screw-top lids and store in a cool place. Leave for at least two days before eating.

Gesmoorde snoek (white fish!)



  • 1 kg salted (white fish) snoek
  • 2 - 3 large onions
  • 500 g tomatoes, peeled and chopped
  • 1 small chilli
  • 6 medium potatoes, peeled and sliced into rounds
  • 50 ml water
  • 60 ml cooking oil

Method: Soak fish overnight in plenty of cold water. Remove from water and flake (not too finely!). Heat cooking oil, add onion and sauté until golden-brown. Add remaining ingredients except fish and braise until almost tender. Finally add fish and cook for a few minutes until done. Serve with rice.