food, Recipes

Easter Pickled Fish


This recipe for pickled fish comes courtesy of the Melissa's food shop and includes a number of recommended ingredients from the store.


For the fish

500g hake or any other firm white fish

2T Melissa's chilli lime and coriander cook salt

A few T flour for coating the fish

Sunflower oil for frying

For the sauce

1 large onion, sliced into rings

1 jar Melissa's onion marmalade

1 cup water

1 cup Melissa's sweet raspberry white balsamic vinegar

2T turmeric

2T Melissa's chilli lime and coriander cook salt


For the fish

Season the fish on both sides with the Melissa's cook salt and then coat the fish with flour on both sides too.

Heat the oil in a frying pan and fry the fish for approximately three minutes on the skin side and two minutes on the other side or until just cooked. Remove from pan and set aside.

For the sauce

Place all the sauce ingredients in a saucepan and bring to the boil. Reduce heat to simmer. Simmer for approximately 30 minutes until the onions are soft and the sauce is reduced.

Place the cooled fish either in a deep casserole or pickling jar and cover with sauce. Refrigerate for 24 hours for the flavours to develop.