Recipes SA Favourites & Traditional Foods

Pickled Fish for Easter

A traditionally South African Easter Dish – the Cape Malay-style Pickled Fish.

Conversions

intermediate

SERVES 6

PREP TIME 25mins

COOK TIME 15mins

Ingredients

  • 800g hake or other firm white fish
  • Oil to fry
  • Seasoned flour
  • 6 bay leaves
  • 4 onions, sliced
  • 375ml brown vinegar
  • 250ml water
  • 185ml Huletts Yellow Sugar
  • 15ml Turmeric
  • 45ml curry powder
  • 5ml salt
  • 10 peppercorns
  • 45ml corn flour

Method

  1. Cut Hake into large cubes.
  2. Dust with the seasoned flour and fry in hot oil until golden brown and cooked through. Remove from the pan and set aside on absorbent paper.
  3. Cook onions for 10 minutes in vinegar, water, bay leaves, sugar, turmeric, curry powder, salt and peppercorns until soft.
  4. Mix the corn flour with a little water and add to sauce mixture. Stir until well blended. Simmer uncovered until sauce thickens.
  5. Layer the fish with onion sauce and cover.
  6. Refrigerate for 1 - 2 days before serving to allow the flavours to develop.

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Conversion Table

Cups Tablespoons Grams
Butter 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1 cup 16 Tbsp 227g
Flour/Sifted 1/4 cup 4 Tbsp 30g/27g
1/3 cup 5 Tbsp + 1 tsp 40g/35g
1/2 cup 8 Tbsp 60g/55g
1 cup 16 Tbsp 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 50g
1/3 cup 5 Tbsp + 1 tsp 65g
1/2 cup 8 Tbsp 100g
1 cup 16 Tbsp 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 45g
1/3 cup 5 Tbsp + 1 tsp 60g
1/2 cup 8 Tbsp 90g
1 cup 16 Tbsp 180g
Water 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1/2 cup 8 Tbsp 114g
1 cup 16 Tbsp 227g