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Cape Malay pickled mackerel salad


  • The day before serving, cut the mackerel into about 6 pieces.
  • Then flour, season and fry the fish in a thin layer of hot vegie oil, in one layer. Drain well on kitchen paper towels.
  • Put the white wine vinegar, ground coriander, cumin, curry powder, turmeric, sugar, bay leaf, peppercorns, allspice berries, cloves, onion and garlic in a heavy-bottomed pot. Stir and bring to the boil. Then turn the heat down and cook until the onion is just translucent, stirring now and again. Taste for sweet-sour balance and add more sugar if needed.
  • Place the fish on a tray, pour the pickling mixture over the top and set aside to cool, before refrigerating overnight, turning now and again.
  • When ready to serve, dress the salad leaves, tomatoes, cucumber and radishes with a sprinkling of olive oil. Then mound the salad on individual plates and top with the mackerel.


  • 500-600 gm mackerel fillets
  • plain flour
  • sea salt & freshly ground pepper
  • vegetable oil
  • 125 ml white wine vinegar
  • 1 tspn ground coriander
  • 1 tspn ground cumin
  • ½ tbsp mild curry powder
  • ½ tspn turmeric
  • 1½ tbsp caster sugar
  • 1 bay leaf
  • 6 whole black peppercorns
  • 2 allspice berries
  • 2 whole cloves
  • 1 onion, finely sliced
  • 2 large garlic cloves, finely sliced
  • a good handful or two of salad leaves
  • ½ punnet cherry tomatoes, halved
  • ¼ continental (telegraph) cucumber, sliced
  • 6 radishes, sliced
  • olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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