There is a tradition in South Africa whereby the dish to be eaten on Good Friday is pickled fish. I looked up where this tradition came from and this is what I found.
Others assert that there are religious roots to the pickling practice.
Good Friday church services have historically involved Cape Christians spending most of the day in their houses of worship and returning home at 3pm (the time at which Jesus is presumed to have died) to break their fast with pickled fish and hot cross buns.
This pickled fish recipe is best made a few days before you would like to eat it. Leaving the dish in the fridge for a few days let’s the flavours develop.
Cooking Time: 20 Minutes
500 g Skinless Hake or Kingklip
10 ml Oil
Seasoned flour (flour with Sea salt and pepper)
2 Onions sliced
3/4 Cup Brown Vinegar
250 ml Water
1/4 Cup of Sugar
1 tsp Robertsons Turmeric
1 Tbsp Curry powder
1 1/2 tsp Corn Flour
- Cut Hake into large cubes.
- Dust with the seasoned flour and fry in hot oil until golden brown and cooked through. Remove from the pan and set aside on kitchen paper.
- Saute the onions in a little oil til cooked
- Add the spices (curry and turmeric) and fry for 30 seconds.
- Add the sugar and stir well.
- Add the vinegar and cook for 1 minute
- Add the water
- Mix the cornflour with a little water and add to sauce mixture. Stir until well blended. Simmer uncovered until sauce thickens.
- Layer the fish with onion sauce and cover.
- Refrigerate for 1 – 2 days before serving to allow the flavours to develop.
You can change the amount of curry powder depending on your taste preference.