Pickled Fish

Servings 4
Difficulty Beginner
Total Time 1 hour 15 minutes


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  • 1 Tbsp olive oil
  • 3 large onions, cut into thin rings
  • 1 x 3cm piece fresh ginger, grated
  • 5 tsp Hinds Spices Mild and Spicy Curry Powder
  • 2 tsp Hinds Spices Turmeric
  • 6 bay leaves
  • 1 tsp whole allspice
  • 1 tsp ground cumin
  • 2 cups white wine vinegar
  • 300 g sugar
  • 1 kg hake fillets, cut into portions
  • Sea salt and freshly ground black pepper
  • 100 g flour, seasoned with salt and pepper


  • Heat the oil in a large stainless-steel saucepan and, when hot, gently sauté the onion rings until translucent. Add the ginger, garlic, Hinds Spices Mild & Spicy Curry Powder,  Hinds Spices Turmeric, bay leaves, whole allspice and cumin and fry gently for a few minutes, or until fragrant.
  • Add the vinegar and sugar and stir until the sugar has dissolved. Simmer for 20 minutes. Dust the fish with the seasoned flour and pat off any excess.
  • Heat theremaining oil in a heavy-based frying pan and, when hot, fry the fish untilgolden but still succulent.
  • Place a layer offish in a deep glass dish and pour a little of the hot sauce over, to cover. Continue layering the fish and sauce until all the fish is covered. Cool, and then chill until ready to serve.