Cape Pickled Fish
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  • 2 large onions, sliced650 ml water200 ml white vinegar80 ml sugar10 ml ginger root, grated (optional)15 - 30 ml mild curry powder, to your own taste10 ml turmeric15 black peppercorns10 ml salt5 bay leaves30 ml corn flour800 g hake fillets, already battered and fried (see recipe here)Chef's hint: This dish will keep for 4 days in the fridge and its best eaten two to three days after preparation. You can also use fish without a batter. Just season and grill or poach it until completely cooked before you pour the sauce over. This recipe calls for hake and you can even use frozen hake. And it doubles up quite successfully. Also, you can use any white fish – we just prefer hake as it firms up nicely and is readily available and sustainable.



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