Last-minute pickled fish

Delicious served with cream cheese, lemon and coriander leaves.
recipe, fish, easter

Recipe from: 17 March 2016
Preparation time: 10 min
Cooking time: 35 min


  • 600
    sustainable white fish fillets (like silver fish or hake), cut into bite-sized chunks
  • 4
    sunflower oil
  • Sea salt and white pepper
  • 1/2
  • 2
    onions, sliced
  • 5
    fresh ginger, grated
  • 2
    red chillies, chopped (optional)
  • 3
    Cape Malay
  • curry power
  • 10
    curry leaves
  • 2
    bay leaves
  • 50
    white sugar
  • 100
    red grape vinegar
  • 1
  • 1x
    sour dough bread or baguette, sliced and toasted
  • 250
    cream cheese
  • 1/4
    ground coriander
  • zest and juice of 1 lemon
  • coriander leaves
Servings: Change Serving


Preheat oven to 180°C. Heat the sunflower oil in a heavy-based pan. Season fish well with salt and pepper and coat with flour. Fry in batches, drain on paper towel and set aside.

Place the onions, spices, sugar, vinegar and water in a saucepan and simmer for 10 minutes.

Arrange the fish pieces in a baking dish and top with the curry sauce. Bake for 10 minutes.

Mix together cream cheese with ground coriander and the lemon zest and juice.

Top toasted baguette with thickly spread cream cheese and pieces of fish. Garnish with coriander leaves.

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Read more on: recipe  |  fish  |  easter

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