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Pickled fish 
  • 4 People
  • 45 min.
  • easy 
This wonderful sweet and spicy South African heritage dish is traditionally eaten around Easter time. Our version is delicious, and so easy to make. 
Ingredients
  • 1.5 kg hake fillets (frozen)
  • flour (for coating fish)
  • 2 cups oil (for frying)
  • 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
  • 45 ml Knorr brown onion Soup (mixed with a little water to form a smooth paste)
Cooking Method

  1. Coat the frozen fish in flour and pan-fry in heated oil until cooked.

  2. Drain on paper towel and set aside.

  3. In a large saucepan mix all the ingredients for the curry sauce except the Knorr Brown Onion Soup.

  4. Boil uncovered for 5 minutes.

  5. Add the cooked fish and the Knorr Brown Onion Soup.

  6. Stir gently until the sauce thickens then allow to simmer for a further 5 minutes.

  7. Cool and spoon into a non-metal container.

  8. Store covered in the fridge.

  • Nut Free
  • Dairy Free
  • Gluten Free

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