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Pickled Fish

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


  • 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


  • 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

Married to my soulmate & mother of two, professional chef/hospitality lecturer & foodie writer for this website.

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