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    Pickled Fish on Fresh Garden Greens

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    Pickled Fish on Fresh Garden Greens

    Fish pickled in a sweet and sour curry sauce is eaten at Easter time in the Cape – particularly on Good Friday, when custom dictates that meat should be avoided.

    • Preparation time: 15 minutes, plus overnight marinating
    • Cooking time: 20 minutes
    • Total time: 35 minutes, plus overnight marinating 25 minutes

    Serves: 6


    • 1kg Skinless fish fillets, such as tuna or salmon, cut into 12 pieces
    • 60g Plain flour, seasoned
    • 3 tbsp Vegetable oil
    • 2 Large onions, sliced
    • 5 Garlic cloves, thinly sliced
    • 250ml White wine vinegar
    • 2 tsp Ground coriander
    • 2 tsp Ground cumin
    • 1 tbsp Mild curry powder
    • 1 tsp Turmeric
    • 4 Allspice berries
    • 4 Cloves
    • 12 Black peppercorns
    • 2 Bay leaves
    • 2–4 tbsp Granulated sugar
    • 200g Mixed salad leaves
    • 150g Cherry tomatoes, quartered
    • ¼ Cucumber, finely chopped


    1. Dredge the fish on both sides in the seasoned flour.
    2. Heat the oil in a frying pan and fry the fish for 3 minutes on each side until cooked through. Remove from the pan and drain on kitchen paper.
    3. Place the onions, garlic, white wine vinegar, spices and bay leaves in a saucepan with 125ml water and bring to the boil. Lower the heat and allow to simmer until the onions are translucent
    4. Taste the sauce and add enough sugar to create a sweet and sour flavour.
    5. Place the fish in a bowl and pour the hot sauce over it. Cool, then marinate in the fridge overnight. Serve the fish on a bed of salad leaves, tomatoes and cucumber and pour over the sauce and onions.

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    Drinks recommendation

    The white wine vinegar and sugar in this dish pose an insuperable challenge for most wines and even beers. You could try chilled vodka or schnapps but why not broaden your flavour horizons with softly sparkling mineralized water?


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