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South African Pickled Fish
Recipe

15 INGREDIENTS • 6 STEPS • 30MINS

South African Pickled Fish

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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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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.
30MINS
Total Time
$0.84
Cost Per Serving
Ingredients
Servings
8
us / metric
Hake Medallion
4.4 lb
Hake Medallions
Olive Oil
as needed
Olive Oil
for frying
Onion
2
Onions, peeled, sliced
White Wine Vinegar
2 cups
White Wine Vinegar
Water
1/2 cup
Water
Bay Leaf
3
Bay Leaves
fresh or dried
Cumin Seeds
5 tsp
Cumin Seeds
Whole Coriander Seeds
2 Tbsp
Whole Coriander Seeds
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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South African Pickled Fish
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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 InstructionsHide images
step 1
Fry the Hake Medallions (4.4 lb) 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 (2 cups), Water (1/2 cup), Granulated Sugar (1/3 cup), Bay Leaves (3), Ground Turmeric (5 tsp), Cumin Seeds (5 tsp), Garam Masala (4 tsp), Whole Coriander Seeds (2 Tbsp), Black Peppercorns (3 tsp), 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.
Tags
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Appetizers
Dairy-Free
Fish
Shellfish-Free
Side Dish
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