It’s not too late to get your pickled fish ready in time for Easter. This recipe is tried and tested, and works a charm. The secret to a great pickled fish is patience and more importantly using the right white fish.
You can use hake but it falls apart too easily. The better fish to use is firmer like geelbek, kabeljou or yellow tail.
Even though pickled fish is associated with Easter, the origins have nothing to do with the holy holiday. The real history is vague but what we do know is that it originated in the Cape Colony and was a way of preserving fresh fish during the 17th-century slave trade period.
The tradition has evolved and become a favourite part of the Easter celebrations. The Cape is still where you get the best pickled fish!
ALSO TRY: Bread and butter pudding recipe
Ingredients for pickled fish:
- 500g firm, white fish (filleted)
- 1 large onion sliced thick
- 2 tsp mild or hot curry powder
- 1 tsp turmeric
- 1/2 tsp ginger
- 2 cloves garlic
- 1/4 tsp ground coriander seeds
- 3 bay leaves
- 1/2 cup white wine vinegar
- 1/3 cup of warm water
- 4 TBSP brown sugar
- 2 tsp corn flour
- Salt and black pepper to season
Preheat your oven to 180°C. Season your fish with salt, black pepper and grated garlic, and cook through in the oven for 20 minute.
In a non-stick frying pan, heat up a little oil and fry the onions until translucent. Add the curry powder, turmeric, ginger, bay leaves and coriander seeds. Let it cook for 4 minutes, then add the vinegar, water and sugar and keep cooking.
Add the cornflour to a little water to form a paste and add to the sauce to thicken it. Stir on the heat for about 8 minutes until thick. Take the sauce off the heat and allow to cool down. In an airtight container, add the fillets and cover with the sauce. Leave in the fridge for 3-4 days to marinade and for the flavours to fuse.