Spicy linefish

Ingredients 12
Servings 4


  • 5
    mustard seeds
  • 5
    medium cloves garlic
  • 2
    small fresh green chillies
  • 200
    apple cider vinegar
  • 15
    fine shavings root ginger
  • sunflower or canola oil for frying
  • 1
    linefish fillets (kingklip, cob, Cape salmon or hake)
  • salt and milled black pepper
  • 4
    medium onions, quartered
  • 10
  • 10
    coriander leaves
  • 4
    sprigs of lemon thyme


1. Crush mustard seeds and 3 garlic cloves. Peel remaining garlic cloves and leave whole. 2. Using rubber gloves and a sharp knife, halve chillies lengthways and remove seeds. Add vinegar with ginger, crushed garlic and mustard seeds. Set aside. 3. Place a little oil in a frying pan and bring to a moderate heat. 4. Wash fish and pat dry. Season well and fry in heated oil until firm and opaque. Remove from pan and set aside. 5. In the same oil, sauté remaining garlic and onion quarters lightly, moving them around until onions separate into petals. Stir in vinegar mixture and turmeric, cook for 3 minutes and season. Remove from stove. Place fish in sauce, sprinkle coriander and lemon thyme over, cover and refrigerate for at least 2 days. Serve with rice and chutneys, or with salads.

Read more on: fish/seafood

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