WATCH: How to make pickled fish

8 servings Prep: 35 mins, Cooking: 40 mins, Chill/rest/proof: 24 hrs
Rate this recipe
Pickled fish is a quintessential Good Friday food during Easter in the Cape.

By Food24 November 02 2020
80
SHARES
63.9k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (11)

1.75 kg hake — or yellowtail
salt and freshly ground black pepper
125 ml sugar
15 ml turmeric
45 ml medium curry powder
20 ml salt
2.5 ml cayenne pepper
750 ml vinegar
125 ml water
4 onion — thinly sliced
6 lemon leaves — or bay leaves (crushed)
Tap for ingredients
Tap for ingredients

Method:

Start by filleting the fish and sprinkling lightly with salt and pepper.

Mix the sugar, curry powder, turmeric, salt, cayenne pepper, vinegar and water in a large flat-bottomed saucepan (do not use an iron or aluminium saucepan).

Add the onion rings and lemon leaves, allowing to cook for 20 – 30 minutes.

Carefully place the fish fillets in the mixture, ensuring that they are well covered, and cook for a further 20 minutes or until done. Baste with the curry sauce from time to time and turn the fillets if necessary.

Pack the fish in layers in jars or in an enamel dish, covering each layer completely with the hot curry sauce.

Pour over the remaining sauce and allow to cool.

Seal and store in a cool place. The fish is ready to eat after 2 to 3 days.

TIP: If preferred, add any of the following spices and seasonings to taste: Whole coriander seeds, black peppercorns, whole allspice, whole cloves, chillies or fresh ginger.

ALSO TRY these recipes:

Pickled fish and cauliflower pâté

Cape Malay pickled fish “tacos”

And for our most popular Easter recipes, click HERE.

 



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.