Pickled Fish

Why it's worth your time

A Cape Malay Easter dish — cold spiced fish, snoek or hake, in a turmeric-and-onion vinegar sauce. It began as a way to preserve fish through the long Easter weekend when no cooking was done, and it's now inseparable from the holiday in Cape Malay homes. The sauce should be sharp and golden; the fish should still hold its texture. You'll find it at Bo-Kaap tables and Cape Town fish markets in Easter week, and you can ask for it at Bo-Kaap Kombuis out of season.