Don't Miss
- Mestalla – The Temple of Feelings
- FULL-TIME: Who and What Stole The Show – Super Rugby Week1
- WHITE LINE FEVER: Superheroes & Sri Lankans
- 2019 Vodacom Super Rugby – Round 1
- Super-Charged Superheroes Are Here
- Top Tips to Place a Winning Bet on Rugby
- WHITE LINE FEVER: Island Vibes
- Ruth Marcus, Health Advisor & Writer, Lose It! Magazine
- Camp Nou – More Than A Stadium
- Face to Face with Kelvin Watt
- PUMA Launches Vodacom Bulls Kit for 2019
- The Dan Nicholl Show – Season 8 Episode 12
- European Bok Tour Watch – Week 4
- The Dan Nicholl Show – Season 8 Episode 11
- The Sports Supershow 2019 – Speakers, Venue and Much more!
- New Zealand Teams Dominate Rest of the World Contingent
- European Bok Tour Watch – Week 3
- Lucas Radebe & Jawitz Launch #RealLifeRealEstate Series
- The Dan Nicholl Show – Season 8 Episode 10
- Four Advantages of Sports Betting
Pickled Fish
- Updated: March 30, 2018

An all time South African favourite is definitely Pickled Fish. This recipe is definitely one of my favourites and it is so easy. Perfect for the Easter Weekend!!
Serves: 6
INGREDIENTS:
- 5 Kg hake fillets, frozen
- Flour for coating fish
- Oil for frying
- For the curry sauce:
- 4 large onions sliced into rings
- 750 ml white or brown vinegar
- 500 ml water
- 750 ml brown sugar
- 30 ml Medium Curry Powder
- 10 ml Turmeric
- 10 ml salt
- 5 ml Ginger (ground)
- 16 black peppercorns
- 45ml Brown Onion Soup mixed with a little water to form a smooth paste
METHOD:
- Coat the frozen fish in flour and pan-fry in heated oil until cooked.
- Drain on paper towel and set aside.
- In a large saucepan mix all the ingredients for the curry sauce except the Brown Onion Soup.
- Boil uncovered for 5 minutes.
- Add the cooked fish and the Brown Onion Soup.
- Stir gently until the sauce thickens then allow to simmer for a further 5 minutes.
- Cool and spoon into a non-metal container.
- Store covered in the fridge.
*** the longer you store it in the fridge the better it gets….but remember, don’t over do it, it is fish at the end of the day