Traditional Easter Pickled Fish With A Modern Twist
Easter in South Africa wouldn’t be complete without the comforting flavours of pickled fish, a dish deeply rooted in tradition. At The Dining Room on Leeu Estates, Head Chef Brent Malander has reimagined this beloved classic, balancing nostalgia with refined elegance.
This modern take on pickled fish keeps the essence of the original—flaky yellowtail or kabeljou, fragrant spices, and a tangy-sweet marinade—while introducing silky coconut milk, smoked paprika, and a touch of honey for a rich, velvety depth. The result? A dish that’s both familiar and exciting, perfect for sharing around the Easter table.
YIELDS: 12 buns | PREP TIME: 20 minutes (plus overnight proving) | TOTAL TIME: 45 minutes (plus overnight proving)
Ingredients:
- For the fish:
- 2kg fresh yellowtail or kabeljou, cut into portions
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp butter
- For the pickling sauce:
- 2 tbsp sunflower oil
- 3 large onions, thinly sliced
- 3 cloves garlic, finely minced
- 200ml white wine vinegar
- 100ml apple cider vinegar
- 30ml honey
- 5ml turmeric
- 10ml Madras curry powder
- 5ml smoked paprika
- 5ml coriander seeds, lightly crushed
- 5ml cumin seeds, toasted
- 5 fresh bay leaves
- 10ml fresh ginger, finely grated
- Salt and pepper, to taste
- 2 fresh red chillies, thinly sliced (optional, for heat)
- 100ml coconut milk, for a velvety finish
- Fresh coriander and micro herbs, for garnish
Directions:
- Season the Fish: Lightly season the yellowtail or kabeljou portions with salt and freshly ground black pepper.
- Sear the Fish: Heat the olive oil and butter in a large pan over medium-high heat. Sear the fish for 3–4 minutes on each side until golden brown but still tender inside. Remove from heat and drain on a paper towel.
- Sauté the Aromatics: In a separate saucepan, heat the sunflower oil and sauté the sliced onions over medium heat until soft and caramelised. Add the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
- Build the Flavour: Pour in the white wine vinegar and apple cider vinegar, then add the honey, bay leaves, and sliced red chillies (if using). Let the mixture simmer gently for 10 minutes to develop its deep, balanced flavour.
- Deglaze the Pan: Once proven, make the paste by combining the flour, water, and miso. Pipe crosses over the top of the buns.
- Add the Coconut Milk: Stir in the coconut milk for a velvety finish, then season the sauce with salt and black pepper to taste.
- Pickle the Fish: Arrange the seared fish portions in a deep dish and pour the warm pickling sauce over them, ensuring they are completely covered.
- Chill and Marinate: Cover the dish and refrigerate for at least 24 hours to allow the flavours to develop fully.
- Garnish and Serve: Before serving, garnish with fresh coriander and micro herbs. Enjoy with crusty sourdough, toasted naan, or buttery brioche
Q&A with Brent Malander
Why is pickled fish associated with Easter?
Historically, many South African families prepared pickled fish ahead of Good Friday, a day of fasting from meat. The pickling process allowed the fish to be preserved and enjoyed over the long weekend without refrigeration in earlier times.
Can I use a different type of fish?
Yes! Kingklip or hake can also work, but they are more delicate and may break apart easily. It’s best to use a firm fish like yellowtail or kabeljou for the best texture.
Any final tips for home cooks trying this recipe?
Take your time with each step—especially toasting the spices and allowing the fish to pickle overnight. And always taste your sauce before pouring it over the fish! Balance is everything.
