Pickled fish

Pickled fish

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This wonderful sweet & spicy South African heritage dish is traditionally eaten around Easter time. Our version is delicious, and so easy to make.

  • Recipe serves6 - 8
  • Preparation time15 minutes
  • Cooking time30 minutes


  • 1.5 Kg hake fillets, frozen
  • Flour for coating fish
  • Oil for frying
  • For the curry sauce:
  • 4 large onions sliced into rings
  • 750 ml white or brown vinegar
  • 500 ml water
  • 750 ml brown sugar
  • 30 ml Rajah Medium Curry Powder
  • 10 ml Robertsons Turmeric
  • 10 ml salt
  • 5 ml Robertsons Ginger
  • 16 black peppercorns
  • 45ml KNORR Brown Onion Soup mixed with a little water to form a smooth paste


  • Coat the frozen fish in flour and pan-fry in heated oil until cooked.
  • Drain on paper towel and set aside.
  • In a large saucepan mix all the ingredients for the curry sauce except the KNORR Brown Onion Soup.
  • Boil uncovered for 5 minutes.
  • Add the cooked fish and the KNORR Brown Onion Soup.
  • Stir gently until the sauce thickens then allow to simmer for a further 5 minutes.
  • Cool and spoon into a non-metal container.
  • Store covered in the fridge.