Pickled fish is a popular South African dish. It is commonly cooked and enjoyed during the Easter season every year.

Equipment: Hart HQ Fry Pan & Hart 200 mm J7 Pot
Prep time: 15 mins
Cooking time: 30 mins
Serves: 4 people

Ingredients

For the Fish:

500 g hake, kabeljou or any
other firm white fish
2 tsp salt (10 ml)
¼ cup flour (65 ml)
3 tbsp oil (45 ml)

For the Sauce:

2 onions, peeled and finely
sliced into rings
2 tsp crushed garlic (10 ml)
2 tsp crushed ginger (10 ml)
1 cup water (250 ml)
1 cup white wine vinegar (250 ml)
3 tbsp sugar (45 ml)
2 tsp turmeric (10 ml)
2 tsp curry powder (10 ml)
2 tsp whole coriander seeds (10 ml)
2 tsp whole black peppercorns (10 ml)
4 bay leaves
1 tsp salt (5 ml)
Fresh coriander leaves, to garnish

Method

For the Fish:

1. Season fish steaks with salt and coat with flour. In a frying pan, heat oil and fry fish for 10 minutes or until cooked; set aside.

For the Sauce:

1. In a saucepan, mix all ingredients together and bring to a boil.
2. Reduce heat and simmer for 20 minutes until onions are soft.
3. Set aside and cool for 20 minutes.

To Assemble the Pickled Fish:

1. Place fish in a deep casserole or large glass jar.
2. Pour the sauce over the fish, refrigerate for 24 hours.
3. Garnish the pickled fish with fresh coriander and serve with buttered bread.