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!
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.