Pickled Fish: a treasured sweet-sour, spicy classic of South African cuisine, traditionally eaten at Easter time. Prepare two days in advance and store in the fridge ready to enjoy over a long weekend! #Easter #recipes #SouthAfrica
Pickled Fish: Pickled fish is another well-known dish that stemmed from Cape Malay influence. Although it's traditionally served during Easter, it's also enjoyed year round. The seafood dish is made by sautéing (and sometimes breading) white fish such as hake, then layering the fish in a curried pickle brine for a couple of days.
Curried hake with fresh green chutney. This is a good way to serve everyday fish. Serve a lime pickle as well to add extra zing to this mild, aromatic curry. If there's no time to make a fresh chutney, try a bottled mango chutney.