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| Servings: 8 portions


  • 1 cup cake flour
  • pinch of salt
  • 1 teaspoon turmeric
  • 2 packs (500 g each) cape whiting fish steaks, defrosted
  • 1 cup cooking oil
  • 1 cup water
  • 1 cup brown vinegar
  • 5 bay leaves
  • 2 teaspoons black peppercorns
  • 2 teaspoons coriander seeds
  • 1 tablespoon turmeric
  • 2 tablespoons curry powder
  • salt to taste
  • 5 onions, sliced into rings
  • 2 tablespoons apricot jam
  • ½ cup sugar
  • hot cross buns, sliced in half, with butter – for serving

Combine the flour, salt and turmeric in a shallow bowl.
Cut fish into halves and coat in the seasoned flour. Heat oil in a pan and shallow-fry the fish in batches for roughly two minutes on each side. Remove from the oil and place in a large dish. Place the water, vinegar, all the spices and salt in a pot over high heat and bring to the boil. Add the onion rings, apricot jam and sugar and cook for eight minutes.
Do not overcook the onions as it is important that they still have some crunch to them. Remove from the heat and pour over the fish. Allow to cool completely before covering it with cling wrap and placing it in the refrigerator.
Leave it to pickle overnight.
Lightly toast hot cross buns and spread generously with butter.
Spoon pickled fish over and ENJOY!

Recipe posted by Melissa Ann Vermeulen
Photo: Melissa Ann Vermeulen


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