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Traditional pickled fish with baby marrow salad

You don’t need a special occasion to enjoy some traditional pickled fish! This dish, served with baby marrow salad, makes a delicious light meal.


For the pickled fish
500 g hake, sliced into 6 portions
½ cup flour
3 tbsp vegetable oil
¾ cup sugar
2 cups white vinegar
1 tsp cumin seeds, toasted
1 tbsp coriander seeds, toasted
½ tbsp black mustard seeds
6 bay leaves
2 tsp turmeric
½ tbsp curry powder
6 baby onions, sliced and fried
For the baby marrow salad
300 g baby marrows, ribboned
200 g Tenderstem broccoli, steamed
2 tbsp olive oil

For the pickled fish
1. Season the hake well and dust each piece in flour.
2. Heat some oil in a non-stick pan over medium and fry the hake for 3 minutes on each side. Set aside.
3. Add the sugar and vinegar to a pot over low heat and cook until the sugar has dissolved.
4. Add the spices and simmer for 5 minutes. Season.
5. Arrange the fish, without overlapping, in a dish. Pour over the pickling liquid and arrange the onions on top. Allow to pickle for at least 30 minutes before serving.
For the baby marrow salad
1. Toss all the ingredients together and serve as a fresh accompaniment with your pickled fish.

Recipe & styling: Leila-Ann Mokotedi
Photography: Peet Mocke //

Love pickled fish? Use it to make these mini gatsbys.

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