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One of South Africa’s all-time favourite Easter dishes has to be Pickled Fish.  We love that anything perfectly picked is a reflection of who South Africans are. And, fish is no exception. Pickled fish is a mix of our Malaysian heritage and it’s synonymous with Easter celebrations.

Perfectly Pickled fish is best served as a side to your Easter lunch or as a starter on the day. But, don’t let us tell you when you should eat your pickled fish. It works well as a midnight snack too.

Here’s our top-rated Perfectly Pickled Fish recipe you can share with your family this Easter.

You’ll need:

  • 1kg firm fish like hake. Try to get boneless fish fillets, it makes eating it so much easier.
  • Salt and pepper to season.
  • 250ml buttermilk
  • 250ml flour
  • 60ml oil for frying
  • 300ml brown vinegar
  • 220ml water
  • 125ml sugar
  • 5ml salt to taste
  • 75ml mild curry powder
  • 15ml turmeric
  • 3 cloves
  • 5 bay leaves
  • 3 large onions, chopped

Method for Fish

  1. Cut the fish into portions of about 7cm.
  2. Sprinkle each with salt and pepper.
  3. Dip each portion in buttermilk then roll in flour.
  4. Fry in hot oil until cooked.
  5. Place in a dish once cooked and set aside.

Method for Sauce

  1. In a pot add vinegar, sugar, 150ml water, and salt to taste.
  2. Cook until the sugar has dissolved.
  3. Add curry powder, cloves, bay leaves and turmeric to mix and cook for two minutes.
  4. You can add more sugar if you like to.
  5. Add the chopped onions to the pot and cook until they are tender.
  6. Pour the sauce over the fish and leave to cool completely.
  7. Cover and refrigerate for two days out of reach of picked fish fans in the house.
  8. Serve with hot cross buns and salad.

PS – Check out this amazing hot cross bun recipe, you won’t regret it.

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