Recipe

Cape Malay Sweet and Sour Pickled Fish for 4-6

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Cape Malay Sweet and Sour Pickled Fish for 4-6

Celebrate Easter with our exclusive Malay-style flaky hake and onion pickled fish. Served with warm glazed hot cross buns. This dish is sweet, savory, and spicy - for a unique take on the holiday. And for dessert: homemade poppy seed and orange marmalade malva pudding.




Ingredients to serve 2

  • Hake Portions
  • Onion - thinly sliced
  • Malt Vinegar
  • Brown Sugar
  • Butter Chicken Masala
  • Turmeric
  • Bay Leaves
  • All Spice
  • Hot Cross Buns
  • All Purpose Flour
  • Bicarbonate of Soda
  • Brown Sugar
  • Apricot Jam
  • Malt Vinegar
  • Poppy Seeds
  • Orange Marmalade
  • DD Malva Butter Sauce
  • Cream
  • Custard
  • Butter (from your pantry)
  • Milk (from your pantry)
  • Eggs (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 1kg x Hake Portions
  • 4 x Onion - thinly sliced
  • 500ml x Malt Vinegar
  • 250g x Brown Sugar
  • 30g x Butter Chicken Masala
  • 20g x Turmeric
  • 8 x Bay Leaves
  • 5g x All Spice
  • 12 x Hot Cross Buns
  • 130g x All Purpose Flour
  • 5ml x Bicarbonate of Soda
  • 250g x Brown Sugar
  • 15g x Apricot Jam
  • 15ml x Malt Vinegar
  • 5ml x Poppy Seeds
  • 100g x Orange Marmalade
  • 260ml x DD Malva Butter Sauce
  • 160ml x Cream
  • 500ml x Custard
  • 15g x Butter (from your pantry)
  • 250ml x Milk (from your pantry)
  • 1 x Eggs (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a kettle of water to a boil for use in Step 2. Season your fish with salt and pepper then dust in your all-purpose flour.

Washing Instruction

Wash your hands well.

Gino's Tip

Be sure to have your oil hot before adding your fish to the pan, this is critical between each batch of fish.

Step 1 - Fried Hake

Heat a large frying pan over med-high heat, add a shallow layer of sunflower oil and proceed to fry your fish, in batches, for 3-4 minutes on each side until cooked through. Drain each batch on paper towel and then place your fish in a serving dish.

Step 2 - Sweet and Sour Pickle Sauce

Place your sliced onions in a saucepan cover with boiling water and cook for 6 minutes. Now drain your onions through a colander and then place them back in the saucepan and on the stove with your malt vinegar, sugar, butter chicken masala, turmeric, bay leaves, and allspice. Bring your sauce to a boil and cook until your sauce has slightly reduced about 3-4 minutes after it has boiled. Pour your sweet and sour pickle sauce over your fish and allow it to cool before serving.

TO SERVE

Divide your pickle fish amongst your servings and serve with your hot cross buns - as is or toasted.

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 180C. Lightly butter an ovenproof glass or porcelain baking dish. Prepare enough foil to cover your baking dish and lightly butter one side of it.

Washing Instruction

Wash your hands well.

Gino's Tip

This recipe works best with glass or porcelain and not aluminium, enamel or metal containers, as the heat gets too intense. Although possible your timing has to be less with the aluminium, enamel or metal.

Step 1 - Poppy Seed Malva

Sift the flour and bicarb into a bowl and stir in the sugar and poppy seeds. Heat your butter, vinegar and jam together in the microwave for 10-second intervals until melted and reserve for a bit later. In another bowl beat the egg very well and add your sugar, milk, flour and bicarb mixture, butter, vinegar and jam mixture, beating well between each addition. Pour the batter into the prepared baking dish, cover with the foil, greased side down and bake for 45 minutes in the preheated oven until well risen and brown and for a further five to ten minutes without the foil if not sufficiently brown. If not sufficiently baked the dessert will not take up all the sauce making it stodgy inside, so you're looking for a nice dark brown, very similar to fruit cake.

Step 2 - Butter Sauce

When the pudding is almost done, heat the DailyDish Malva Butter Sauce and when your Malva is done, remove it from the oven and pour over the sauce. I usually use a toothpick and facilitate the sauce absorption by poking into the sides of the pudding and a few pokes in the centre.

TO SERVE

Whisk your cream into your custard to thin it out slightly. Serve hot, warm or at room temperature along with the orange marmalade and custard.