Cape Malay pickled fish | Marine Stewardship Council

Step 1

Fry the hake sections in olive oil until just cooked through. Season the fish with salt and pepper and set aside.

Step 2

Fry the onions in a little olive oil until just cooked – you want them to still have a crunch.

Step 3

In a saucepan, combine the vinegar, water, sugar, bay leaves, spices, salt and peppercorns and simmer for 10 to 12 minutes. Use a little of the sauce combined with the flour to make a roux. Thicken the sauce and add in the fried onions.

Step 4

Use boiling water to sterilize a few jars or one large container. Place the hake sections into the jars and spoon over the onions and sauce, taking care to entirely cover each piece of fish. Refrigerate the pickled fish and serve after a minimum of three days.

Step 5

Serve the pickled fish cold from the refrigerator with a crunchy green salad and fresh brown bread and butter.

Step 6

Fry the hake sections in olive oil until just cooked through. Season the fish with salt and pepper and set aside.

Step 7

Fry the onions in a little olive oil until just cooked – you want them to still have a crunch.

Step 8

In a saucepan, combine the vinegar, water, sugar, bay leaves, spices, salt and peppercorns and simmer for 10 to 12 minutes. Use a little of the sauce combined with the flour to make a roux. Thicken the sauce and add in the fried onions.

Step 9

Use boiling water to sterilize a few jars or one large container. Place the hake sections into the jars and spoon over the onions and sauce, taking care to entirely cover each piece of fish. Refrigerate the pickled fish and serve after a minimum of three days.

Step 10

Serve the pickled fish cold from the refrigerator with a crunchy green salad and fresh brown bread and butter.