Pickled fish
Prep time
Total time
  • 2½ pounds firm white fish, cut into portions
  • seasoned flour to coat
  • 2 tablespoons oil
  • 2 tablespoons butter
  • Curry sauce
  • 1 tablespoon oil
  • 2 medium onions, sliced into medium-thin rings
  • 2 tablespoons curry powder
  • 1½ teaspoons salt
  • 1 cup red wine or malt vinegar
  • 1 cup water
  • 1 tablespoon apricot jam
  • 2 tablespoons ketchup
  • 2 tablespoons dark brown sugar
  • 2 bay leaves
  • ¼ cup raisins
  • 1½ tablespoons cornstarch, mixed with
  • 2 tablespoons water
  • 2 15.25-ounce cans apricot halves in heavy syrup, drained and syrup retained
  1. Put the flour into a plastic bag, add the fish, a few pieces at a time, and shake gently to coat the fish.
  2. Heat the oil and butter in a pan, and fry the fish until cooked through. Set aside.
  3. In the meantime, heat 1 tablespoon of oil in a saucepan and sauté about ⅓ of the onion rings.
  4. Add the curry powder and salt, mix over low heat and then add the vinegar, water, jam, ketchup, sugar, bay leaves and raisins. Bring to the boil and simmer for 5 minutes.
  5. Add some of the boiling liquid to the cornstarch paste, stir, and return to the pan with the drained apricot syrup. Bring to the boil, while stirring, and simmer for a few minutes to thicken.
  6. Add the remaining onion rings, mix, simmer for 2 minutes and remove from the heat.
  7. Arrange the fried fish in an attractive bowl and top with onion rings and curry sauce.
  8. Garnish with the apricot halves, cool, cover and refrigerate until needed.
Brown bread recipe in South African Cooking in the USA, page 178.
Recipe by Cape Point Press at https://capepointpress.com/pickled-fish/