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Regional Food Specialities 5 – Pickled fish for Easter

March 29, 2013

On Good Friday many people here enjoy eating this local seasonal delicacy. Some people prepare the dish as an alternative to meat on Good Friday and for many it is a long-held family tradition to serve pickled fish at Easter.

You can find more recipes on my guest house website: Penny Lane recipes

Pickled Fish Recipe (Serves 4)
Courtesy of the Stellenbosch Fresh Goods Market

400g – 500g hake or any other firm white fish available
2 teaspoons sea salt
2 tablespoons (30ml) flour
Canola oil
2 onions, finely sliced into rings
125 ml water
125 ml cider or white wine vinegar
1 teaspoon turmeric
1 teaspoon sea salt
200ml yogurt with 1 tablespoon curry powder
Fresh coriander leaves

Cut the fish into bite-sized pieces and season with salt. Heat oil in a frying pan, coat the fish in flour and fry for about ten minutes or until cooked. Set aside. Combine the onions, vinegar, water, turmeric and salt in a saucepan and bring to the boil. Place cooled fish in a deep casserole or large jar and pour the sauce over. Refrigerate for 24 hours. Serve with curried yoghurt and fresh coriander.

Or, for those with a sweet tooth, try the pickled fish on hot cross buns.

pickled fish

Easter Hot Cross Buns recipe

2 cups white bread flour, plus extra for dusting
2 cups all-purpose white flour
1/2 cup warm water
1/2 cup warm milk
1 1/2 teaspoons instant yeast
2/3 cup raisins, currants, or golden raisins (or a mix)
Finely grated zest of half an orange
1/4 heaping teaspoon each of cinnamon, nutmeg, and allspice
2 teaspoons fine salt
3 1/2 tablespoons castor sugar
1 medium egg
3 1/2 tablespoons butter

Preheat the oven to 200 °C.

In a bowl combine the flours, water, milk, yeast, salt and sugar. Add the egg and butter and mix to a sticky dough. Add the dried fruit, orange zest and spices and knead until smooth. Cover the dough and allow to rise in a warm place for about 1 hour until it has doubled in size.

Punch down the risen dough and divide into 8 equal pieces. Shape into rounds and dust with flour. Place on a floured board, cover with plastic wrap or cloth and let prove for about 30 minutes until roughly doubled in size.

To make the crosses whisk together flour and water until smooth, then transfer to a pastry bag and snip off the end to make a fine hole (or use a plastic food bag with a corner snipped off). Transfer the risen buns to a baking sheet and pipe a cross on top of each one, then bake for 15 to 20 minutes.

Meanwhile, melt jam and water in a pan. Brush over the buns to glaze as you take them from the oven. Transfer to a wire rack to cool. Serve warm or toasted and enjoy!

For everyone who’s on holiday this weekend – have a lovely Easter break!



From → Food and drink

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