Pickled Fish


Serves 4-6

1/2 cup cake flour
Salt and pepper
500g fish fillets (I use hake)
3 Tbs oil
2 onions, sliced
3 bay leaves
1 tsp peppercorns
3 Tbs Zola’s Feasts Fragrant Curry Powder
1 tsp turmeric
3/4 cups white sugar
1 cup white spirit vinegar


Season flour with salt and pepper, then coat the fish fillets in the flour.

Heat oil in a pot, then add the fish and fry until golden on both sides (the fish doesn’t need to be fully cooked at this stage).

To the same pot, add more oil in needed, then add the onions, bay leaves and peppercorns and sauté for a few minutes until onions begin to soften.

Add curry powder and turmeric then sauté for a few minutes to release the aroma of the curry powder.

Add sugar and vinegar then bring to a simmer.

Return the fish to the pot, cover and leave to simmer for 5 minutes until the fish is cooked through.

Turn off the heat and leave to cool to room temperature before transferring to the fridge.

Leave to sit in the fridge overnight before eating, then longer it sits, the more the flavour develops.

Will keep in the fridge for up to 1 week.