Quick pickled fish with basmati rice | Spekko Rice
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Quick pickled fish with basmati rice

Quick pickled fish with basmati rice

Pickled fish is a traditional Easter dish in South Africa. In the Western Cape snoek is the preferred fish for  this dish. Spoon the rice and fish topped with coriander into a glass as a picnic salad.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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    30ml (2 tbsp) olive oil
    3 large onions, cut into thin rings
    1 x 3 cm piece fresh ginger, grated
    2 cloves garlic, crushed
    15ml (1 tbsp) mild curry powder
    10ml (2 tsp) turmeric
    2 bay leaves
    5ml (1 tsp) coriander seeds, roughly crushed
    5ml (1 tsp) cumin powder
    250ml (1 cup) vinegar
    125ml (1/2 cup) sugar
    1kg hake or yellow tail, skin on
    6 cups cooked Spekko India Gate Basmati Rice
    juice and grated rind of 1 large lemon
    sea salt and freshly ground black pepper
    flour, for dusting
    oil for frying
    fresh coriander for garnishing
    6 cups cooked Spekko India Gate Basmati Rice


    1.Sauté the onion in the oil for 5 minutes – it should still be quite crisp.
    2.Add the ginger and garlic and cook for another minute.
    3.Add the curry powder, turmeric, bay leaves, coriander seeds and cumin. Cook for a minute.
    4.Add the vinegar and lemon juice with it\’s grated rind. Add the sugar and let the pickling liquid simmer for 5 minutes.
    5.Meanwhile, coat the fish in seasoned flour and fry in oil until golden and cooked through.
    6.Carefully spoon into pickling liquid and leave to cool in the liquid. Best left overnight before enjoyed.
    7.Serve with Spekko India Gate Basmati Rice and fresh coriander.

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