Easter pickled fish

Sea Harvest
4 servings Prep: 15 mins, Cooking: 30 mins, Chill/rest/proof: 8 hrs
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Pickled fish is a Cape Easter classic. Try this quick recipe for this much-loved favourite.

By Independent Contributor February 01 2023
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Ingredients (18)

Pickle mix
2 tbsp olive oil
4 large onions — sliced
3 garlic cloves
2 tbsp fresh ginger — grated
1-2 red chillies — sliced (optional)
1 tbsp mild curry powder
1 tsp ground tumeric
1 tsp garam masala
1 tsp coriander seeds — crushed
1 tsp ground cumin
1 cup brown sugar
3 cup white vinegar
1 cup water
2 bay leaves
10 curry leaves
1 tsp corn flour
1/4 cup cold water
1 x 600 g Sea Harvest Hake Fillets 
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Pickle Mix

Set a large frying pan over medium-high heat. Add the olive oil then add the onions and fry for 10 minutes until softened. Add the ginger, garlic and chilli and fry for a minute until fragrant. Add the curry powder, turmeric, garam masala, coriander seeds and cumin and fry for 2 minutes to cook the spices. Add the sugar, vinegar, water and bay and curry leaves and simmer for 20 minutes.


Mix the cornflour and the water together to form a slurry and then stir this into the pickle mix. Simmer for 5 more minutes to thicken.



Preheat the oven to 180 ºC.

Lay frozen Sea Harvest Hake Fillets onto a baking tray. Place into the oven for 18-20 minutes until cooked through. Alternatively cook in an air fryer for the recommended time.

You can serve the cooked fish with the pickled sauce immediately but for a more authentic version it needs time to pickle – overnight or for up to 3 days. Place the cooked fish into a container and pour the pickle sauce and onions over the fish. Cover with cling film or seal with a lid and place into the fridge for 2-3 days to marinate.

Serve cold with buttered hot cross buns or rice.

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