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Cape Malay Deboned Hake and Snoek Pickled Fish

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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.


  • ± 1kg Deboned Hake and Snoek slices
  • Spice with Robertson’s Peri-Peri spice
  • Gorimas seafood masala
  • Salt and fry in shallow oil until done
Picked Fish Cape Malay Style


  1. Slice onions in thin slices
  2. Add to 750 ml white vinegar
  3. 1/4 cup water
  4. Add a few bay leaves and a few peppercorns
  5. 1 tsp Turmeric Spice
  6. 1 tsp Gorimas leaf masala
  7. ½ tsp mild chili powder, salt, and sugar to taste
Picked Fish with onions and bay leaves
Cape Malay Pickled Fish


  1. Boil until onions are soft and transparent.
  2. 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
  3. Put fish in a pyrex dish and pour hot onion mixture over fish and cover with a lid.
  4. 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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