Pickled fish for a meat-free holiday meal

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This Easter recipe offers a simple seafood option for those observing the holiday with meat-free meals.

Earlier this week, grocery retailer SPAR hosted a cook-off for members of the media, with renowned chef Mmule Setati leading the experience. Attendees prepared and sampled a range of dishes using the retailer’s ingredients, including this pickled fish.

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Pickled Fish

Ingredients

• 700g prime frozen hake fillets
• ¼ cup flour
• 1 tbsp curry spice
• Salt and pepper to taste
• Sunflower oil for shallow frying

Pickling liquid

• 3 tbsp sunflower oil
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 tsp finely grated fresh ginger
• 1 tbsp roasted masala
• 2 bay or lemon leaves
• 1 tsp black peppercorns
• 1 cup white spirit vinegar
• ½ cup water
• 3-4 tbsp sugar
• 2 tbsp apricot jam
• 3 large onions, peeled and sliced
• 1 tsp cornflour mixed with 1 tbsp water

Method

1. Dust the fish pieces with flour, curry powder, and season with salt and pepper. Toss to coat evenly.
2. Heat oil in a large frying pan. Shallow fry the fish for about 3 minutes on each side. Place on draining paper.
3. In a large pot, heat oil and add the spices. Cook for 2 minutes until fragrant. Add vinegar, water, sugar, jam, and onions. Simmer for 8-10 minutes.
4. Stir in the cornflour slurry and mix well.
5. Place the fish in a bowl and pour the pickling liquid over it.
6. Allow to cool, cover, and store in the fridge overnight or for a few days.

*This recipe was supplied on behalf of Spar.

Easter recipe: Pickled fish for a meat-free holiday meal

• • 700g prime frozen hake fillets

• • Sunflower oil for shallow frying

Pickling liquid

• • 1 tsp finely grated fresh ginger

• • 1 cup white spirit vinegar

• • 3 large onions, peeled and sliced

• • 1 tsp cornflour mixed with 1 tbsp water

1. Dust the fish pieces with flour, curry powder, and season with salt and pepper. Toss to coat evenly.
2. Heat oil in a large frying pan. Shallow fry the fish for about 3 minutes on each side. Place on draining paper.
3. In a large pot, heat oil and add the spices. Cook for 2 minutes until fragrant. Add vinegar, water, sugar, jam, and onions. Simmer for 8-10 minutes.
4. Stir in the cornflour slurry and mix well.
5. Place the fish in a bowl and pour the pickling liquid over it.
6. Allow to cool, cover, and store in the fridge overnight or for a few days.

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