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South African Pickled Fish

15 INGREDIENTS • 6 STEPS • 30MINS

South African Pickled Fish

Recipe
An Easter staple, traditional South African pickled fish. This recipe embraces fragrant Cape Malay spices to create a zingy pickle that’s delicious as part of an alfresco lunch.
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An Easter staple, traditional South African pickled fish. This recipe embraces fragrant Cape Malay spices to create a zingy pickle that’s delicious as part of an alfresco lunch.
author_avatar
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/

30MINS

Total Time

$0.84

Cost Per Serving

Ingredients

Servings
8
us / metric
Hake Medallion
2 kg
Hake Medallions
Ground Black Pepper
to taste
Ground Black Pepper
Olive Oil
as needed
Olive Oil
for frying
Onion
2
Onions, peeled, sliced
White Wine Vinegar
480 mL
White Wine Vinegar
Water
125 mL
Water
Granulated Sugar
75 g
Granulated Sugar
Bay Leaf
3
Bay Leaves
fresh or dried
Ground Turmeric
1 2/3 Tbsp
Ground Turmeric
Cumin Seeds
1 2/3 Tbsp
Cumin Seeds
Garam Masala
1 Tbsp
Garam Masala
Whole Coriander Seeds
2 Tbsp
Whole Coriander Seeds
Black Peppercorns
1 Tbsp
Black Peppercorns
Cake Flour
1 Tbsp
Cake Flour
Salt
2 tsp
Salt
plus more to season fish

Nutrition Per Serving

VIEW ALL
Calories
277
Fat
2.8 g
Protein
47.6 g
Carbs
18.2 g
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author_avatar
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/

Author's Notes

Serve the pickled fish cold from the refrigerator with diced cucumber, fresh green chili, crusty bread, and butter.

Use ready-filleted frozen Cape hake fillets or medallions and cook from frozen. Alternatively, should you want to use fresh hake but avoid bones, use hake fillets.

The fish will keep in a sealed jar in the fridge for up to 6 months.

Cooking Instructions

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step 1
Fry the Hake Medallions (2 kg) in Olive Oil (as needed) until just cooked through. Season the fish with salt and Ground Black Pepper (to taste) and set aside.
step 2
Fry the Onions (2) in a little Olive Oil (as needed) until just cooked – you want them to still have a crunch.
step 3
In a saucepan, combine the White Wine Vinegar (480 mL), Water (125 mL), Granulated Sugar (75 g), Bay Leaves (3), Ground Turmeric (1 2/3 Tbsp), Cumin Seeds (1 2/3 Tbsp), Garam Masala (1 Tbsp), Whole Coriander Seeds (2 Tbsp), Black Peppercorns (1 Tbsp), and Salt (2 tsp) and simmer for 10-12 minutes.
step 4
Use a little of the sauce combined with the Cake Flour (1 Tbsp) to make a roux and thicken the sauce. Add the fried onions.
step 5
Use boiling water to sterilize a few jars or one large container.
step 6
Place the hake sections into the jars and spoon over the onions and sauce, taking care to entirely cover each piece of fish. Refrigerate the pickled fish and serve after a minimum of three days.
step 6 Place the hake sections into the jars and spoon over the onions and sauce, taking care to entirely cover each piece of fish. Refrigerate the pickled fish and serve after a minimum of three days.
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