Pickled Fish


  • 500g fresh hake, cut into cubes
  • 1 egg, whisked
  • 1 cup desiccated coconut, fine
  • ¼ cup olive oil

Curry Sauce

  • 2 large onions, sliced into rings
  • 1 Tbsp fresh ginger root, finely chopped
  • ¾1¼ cups white vinegar
  • 1½ cups water
  • ¼ cup Sweet Nothings Xylitol
  • 1 Tbsp. medium curry
  • 1½ tsp ground ginger
  • 4 cloves garlic, crushed
  • 1 tsp turmeric
  • 1 tsp salt
  • 10 black peppercorns
  • 5 bay leaves


  1. Dip the fish in the egg and roll it in the coconut.
  2. Moderately heat half the olive oil in a frying pan, then fry the fish until golden and succulent.
  3. Drain the fish on paper towels and set aside. And leave to cool.

Now make the curry sauce

  1. Heat the remaining oil in a saucepan, add the onions and fry until they start to soften and become translucent.
  2. Add the curry powder, garlic, turmeric, fresh ginger root and ground ginger, and gently fry for a few minutes.
  3. Add the vinegar and water and bring to a simmer. Add Sweet Nothings Xylitol (add more if required, to taste) and stir until dissolved.
  4. Season with ground pepper and salt to taste.
  5. Allow the sauce to simmer gently for 20 minutes, until it has thickened.
  6. Pour a little of the sauce into a non-metal dish. Place a layer of the fried fish into the dish. Continue layering the fish and sauce until all the fish is covered.
  7. Cover the dish and refrigerate overnight (best left for 2 – 3 days) before serving.
  8. Serve the pickled fish chilled or at room temperature. The fish will keep in the fridge for at least 4 days – just ensure that it is always covered by sauce.
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