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
  • 1¼ 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



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

Now make the curry sauce:


  • Heat the remaining oil in a saucepan, add the onions and fry until they start to soften and become translucent.
  • Add the curry powder, garlic, turmeric, fresh ginger root and ground ginger, and gently fry for a few minutes.
  • Add the vinegar and water and bring to a simmer. Add Sweet Nothings Xylitol (add more if required, to taste) and stir until dissolved.
  • Season with ground pepper and salt to taste.
  • Allow the sauce to simmer gently for 20 minutes, until it has thickened.
  • 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.
  • Cover the dish and refrigerate overnight (best left for 2 – 3 days) before serving.
  • 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.