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Pickled fish






1 kg filet of kingklip or catfish
2 onions, thinly sliced
400 ml vinegar
100 ml water
10 g salt
60 g sugar
20 g curry powder
7 g turmeric powder
1 large piece ginger, crushed
6 coriander seeds
3 bay leaves

Cut the fish into small portions.
Bring all the ingredients, except the fish, to boil and let it simmer for 20 minutes. Add the fish pieces and let simmer for a further 20 minutes.

Transfer the fish into clean canning jars.
Pour in the liquid.

Cover and leave in fridge for
2 to 3 days before tasting.

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