April 10, 2022

Pickled Fish Cape Malay Style

This recipe is really simple to make and is an Easter classic from the Western Cape. Remember to let it pickle for at least two days before eating it so the flavours have time to absorb.

We love eating this with a toasted, hot-cross bun.

Serves 10-12 people for a starter or 6 for a main course

Author: HelloM

Marianna Marks is originally from Namibia and studied and worked in Cape Town, South Africa, before moving to the UK. Marianna’s passion for food and baking is inspired by her grandmother, Maria Anna, a formidable woman who raised five children by herself and was the Home Economics inspector for the country. When she is not busy helping technology and manufacturing organisations, Marianna loves to inspire others to try new recipes and share her philosophy of keeping it real and simple while exploring all your senses. A true journey of discovery – of self, of food and always with passion .

With love always,