How to make pickled fish

Easter Recipe Pickle Fish (By Chef Jaco Page)

The Easter weekend takes place from April 10 to April 12 and, while this year we may not be able to visit family and friends or host those customary lunches, we can certainly celebrate at home with dishes both traditional and modern.

One of the most popular dishes around Easter times is pickled fish and here Capsicum Culinary Studios campuses chef Jaco Page shares an easy recipe.

He says he always whips up a batch of his much-loved pickled fish for Easter: “My family can’t get enough of it,” he says, “and are always pleading with me to make it, so they are especially happy when Easter comes around and they know that there is going to be a big platter of it gracing the centre of our table.”

Ingredients

• 1kg hake portions

• 6 medium onions

• 140ml sugar

• 20 ml turmeric

• 55ml hot curry powder

• 20ml salt

• 5ml whole peppercorns

• 4 bay leaves

• 4 lemon leaves

• 300ml water

• 700ml vinegar

Method

Bake hake portions in the oven at 180 degrees C for 25 min or until lightly brown.

Preparing the Pickle Sauce

• Slice the onions very finely

• In a large sauce pot add all the ingredients together and bring to boil then add the onions and cook until soft about 30 min.

• Add fish into sauce and cool down properly before refrigerating.

• Refrigerate for 48 hours to ensure the pickle sauce pulls into the fish.

• Serve hot or cold.