Mar 31

Pickled fish with apricots

With all the Easter festivities, we couldn’t help but feel inspired to develop this traditional South African easter recipe with a twist.

In Dried Fruit South Africa-style: Pickled Fish with Apricots.

Recipe developed by Leila Saffarian

Serves 4 – 6


  • 2kg hake, washed, dried & cut into chunks  
  • Sunflower oil, for frying  
  • 2 large onions, peeled & thinly sliced  
  • 3 garlic cloves, peeled & sliced 
  • 1 cup (250ml) vinegar  
  • 2 Tbsp (30ml) sugar  
  • 1 Tbsp (15ml) medium curry powder  
  • 1 Tbsp (15ml) turmeric  
  • ½ tsp (2.5ml) salt  
  • ¼ cup dried apricots  
  • 4 bay leaves


  • Soft tacos, to serve  
  • Pickled onions, to serve 
  • Sour cream, to serve  
  • Coriander, to serve  


  1. Pour enough oil into a non-stick pan to shallow fry the fish. Fry in batches, remove from the oil, drain on kitchen paper and set aside in a sealable container.  
  2. Remove most of the oil from the pan, reserving a few tablespoons and fry the onions lightly over low heat until softened.  
  3. Add the garlic, vinegar, sugar, curry powder, turmeric, salt, apricots and bay leaves to the pan, simmer and pour over the fish.  
  4. Cover the fish securely, bring to room temperature and store in the fridge for 2-3 days before eating.  
  5. Serve with tacos, pickled onions, sour cream and coriander.