Cape Malay Pickled Fish

Cape Malay Pickled Fish


5 tsp mild curry powder

2 tsp turmeric

1 tsp coriander seeds

1 tsp cumin (whole or powder)

2 Tbsp olive oil

3cm piece fresh ginger (grated)

5 onions (cut into rings)

4 cloves garlic (crushed)

6 bay leaves

1 litre white vinegar

300g sugar

2kg hake fillets (cut into portions)

Sea salt

Black pepper (freshly ground)



Add a spoon of oil to a saucepan over medium heat and gently sauté the onion until translucent. Add ginger, garlic and spices and fry for a few minutes.

Add vinegar and sugar to the saucepan and stir until the sugar is dissolved. Let it simmer for 20 minutes.

Dust the fish with the seasoned flour. Heat a spoon of oil in a frying pan and fry the fish until golden but still succulent.

Place a layer of fish in a deep glass container and pour a little of the sauce over it. Continue layering fish and sauce until all the fish is covered. Cool until ready to serve.

Serves: 4 to 6

Cooks in: 25 minutes

Difficulty: Easy

Pairs well with Offspring Cape White Blend.