ESSENTIAL RECIPES- SEAFOOD
CLASSIC SOUTH AFRICAN PICKLED HAKE
By Zandeleen Thygesen @ zandilions
Serves: 4 – 6 people
INGREDIENTS
For the fish:
• 1 – 1.2kg hake fillets( skin off)
• salt & black pepper
• flour, for dusting
• oil, for frying
For the pickling sauce:
• 2 large onions, sliced into rings
• 2 cups white or brown vinegar
• 1½ cups water
• 1 cup sugar
• 2 tablespoons curry powder( mild or medium Cape
Malay style)
• 1 tablespoon turmeric
• 2 bay leaves
• 1 teaspoon whole peppercorns
• 1 teaspoon mustard seeds
• 1 tablespoon cornflour( mixed with a little water)
METHOD
1. Season hake lightly with salt and pepper. Dust in flour.
2. Fry in hot oil until golden and just cooked.
3. Drain on paper towel and set aside.
4. Don’ t overcook; it will firm up more in the sauce. 5. In a pot, soften onions in a little oil( don’ t brown). 6. Add vinegar, water, sugar, curry powder, turmeric, bay leaves, peppercorns and mustard seeds.
7. Bring to a gentle boil. Stir in cornflour slurry.
8. Simmer 5 – 10 minutes until glossy and slightly thick.
9. In a glass or ceramic dish, layer fish and pour over hot pickling sauce. 10. Make sure all fish is submerged. 11. Cool, cover, and refrigerate.
PRO TIPS: Too sour? Add a bit more sugar.
Too sweet? Add a splash more vinegar.
Make it ahead! This dish tastes even better the next day.
Use even onion slices as they cook more evenly.
42 | Autumn 2026 • essentialflavours. co. za