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Cape Malay deboned Hake and Snoek Pickled Fish dates back to the early days of the Cape Malays, in Cape Town, South Africa.
Ingredients:
- ± 1kg Deboned Hake and Snoek slices
- Spice with Robertson’s Peri-Peri spice
- Gorimas seafood masala
- Salt and fry in shallow oil until done
Method:
- Slice onions in thin slices
- Add to 750 ml white vinegar
- 1/4 cup water
- Add a few bay leaves and a few peppercorns
- 1 tsp Turmeric Spice
- 1 tsp Gorimas leaf masala
- ½ tsp mild chili powder, salt, and sugar to taste

Method:
- Boil until onions are soft and transparent.
- Add 3 tsp Maizena (Corn starch) to a little water, smoothen to a paste, and add to onion sauce as this will thicken the sauce
- Put fish in a pyrex dish and pour hot onion mixture over fish and cover with a lid.
- Enjoy
Cape Malay deboned Hake and Snoek Pickled Fish dates back to the early days of the Cape Malays, in Cape Town, South Africa.
Prepared, tried, and tested Feriel Sonday
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This looks so lovely
Thanks, dear Lynn – Its a typical Cape Malay, South African dish.