It’s never too early for pickled fish! We kept this traditional recipe super straightforward and delicious – the good old-fashioned way.

SERVES 4–6 // COOKING TIME 55 min

INGREDIENTS
⅓  cup flour
650 g hake fillets, cut into pieces
1 onion, sliced
3 garlic cloves, finely chopped
2 tsp finely chopped ginger
1 tsp fennel seeds
4 cloves
2 tbsp curry powder
2 tsp ground coriander
1 tsp ground turmeric
1½ cups white vinegar
1 cup water
1 tsp salt
2 tbsp sugar
4 bay leaves

METHOD
1. Season the flour well with salt and pepper. Coat the hake in the flour and shake off any excess.
2. Heat some oil in a pan over medium heat and fry the hake for 3–4 minutes on each side, until cooked through. Remove from the pan and arrange in a glass dish.
3. Heat some more oil in the pan and fry the onion until soft and translucent, about 6–8 minutes. Add garlic and ginger and fry for 1 minute. Add fennel seeds and spices, and fry until fragrant.
4. Add the rest of the ingredients and stir to combine. Reduce the heat and simmer for 15 minutes, until slightly reduced.
5. Pour this pickling mixture over the fish, cover and place in the fridge until ready to serve.
6. Enjoy your traditional pickled fish with a side of roast veg, or on toast!

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

Take your next seafood recipes to the braai with these hake kebabs and mushy peas.

The post Traditional Cape Malay-style pickled fish appeared first on MyKitchen.

Tacos are endlessly customisable! All you need are taco shells, salsa, filling and toppings. Why not try these pickled fish tacos for a start?

SERVES 4–6 // COOKING TME 25 min

INGREDIENTS
For the spicy salsa
4 mielies
2 tomatoes, finely chopped
1 red onion, finely sliced
Zest and juice of 1 lime
1 jalapeño, finely chopped
1 tbsp olive oil
For the pickled fish tacos
500 g pickled fish, drained and flaked
8 taco shells, lightly toasted
Handful coriander, chopped
1 cup sour cream
4 limes, wedges

METHOD
For the spicy salsa
1. Heat a griddle pan over medium and char the mielies until cooked. Remove the kernels from the cob.
2. Combine all the ingredients and season to taste with salt and pepper.
3. Refrigerate until ready to assemble.
For the pickled fish tacos
1. Divide the pickled fish between the taco shells and top each with 2 tbsp salsa and some coriander.
2. Add a dollop of sour cream and serve each with a lime wedge on the side.

Recipe & styling: Leila-Anne Mokotedi
Photography: Peet Mocke // HMimages.co.za

For a tropical option, make these coconut fish tacos with pineapple salsa.

The post Pickled fish tacos with spicy jalapeño salsa appeared first on MyKitchen.

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.

SERVES 6 // COOKING TIME 40 min

INGREDIENTS
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

METHOD
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 // HMimages.co.za

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

The post Traditional pickled fish with baby marrow salad appeared first on MyKitchen.

Traditional pickled fish is a favourite here in SA, so why not enjoy it any time of year? Make this option and serve it with a government loaf for a budget-friendly treat!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
2 baby onions, skin removed and halved
1 cup white wine vinegar
2 tbsp turmeric powder
2 garlic cloves, crushed
1 tbsp white and black mustard seeds
4 hake fillets
¼ cup vegetable oil
Government loaf, to serve

METHOD
1. Preheat a pan, drizzle 1 tbsp oil, then grill the onions on each side for 2–3 minutes on low heat.
2. Heat the vinegar with the turmeric, garlic, mustard seeds and onions until it comes to a simmer. Place in a dish for fillets to lie in.
3. Grill the fish fillets in 3 tbsp of oil, on one side for 3–4 minutes. Then place in the pickling liquid for at least 30 minutes.
4. Place a fish fillet on each plate. Tear pieces of the bread off and place alongside the fish. Spoon the onion halves with the pickling liquid over the fish. Serve immediately.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Traditional pickled fish with government loaf appeared first on MyKitchen.