Nacional Fisheries Simonrust Shopping centre

30/03/2026

Yellowtail 79.99 kg 🐟

08/01/2025

25/11/2024

08/10/2023

14/09/2022

To a customers Fresh King Klip 135’00 rand a kilo

20/05/2022

Nice and fresh snoek from west coast available

17/05/2022

Fresh kindklip available

08/04/2022

Today I share Marinda Cooks lekke Pickled fish recipe with you.

*INGREDIENTS*

* 2kg Hake filleted
* Fish spices
* Oil for frying
* 1 Bottle brown vinegar
* 250ml Water
* 200ml Sugar
* 30ml Turmeric
* 80ml Curry powder
* 7.5ml Salt
* 20ml Peppercorns
* 60ml Brine
* 6 Onions cut into rings
* 6 Bay leaves
* 40ml Maizena

*METHOD*

1) Cut the fish then dry it with kitchen paper, pour over fish the spices and fry in oil until just cooked then drain on kitchen paper. 2) Put in a pot the rest of the ingredients except the fish and the Maizena put on the lid and cook for 10 minutes. 3) Take some of the hot sauce and mix it with the Maizena in a cup. 4) Return the mixture to the sauce and let it cook until the sauce starts to thicken. 5) In Glass bowl pour a little of the sauce then pack layers of the fish and onions gravy close the bowl and leave in the refrige to enjoy.😋

28/03/2022

Good morning Darlinks!

Incase you missed the pickled fish recipe on last night’s

A delicious South African favourite
• Ingredients
2 kg firm white fish fillets
• Salt and milled black pepper
• 40 ml (8 t) flour cake
• Oil for frying
The Curry Sauce
• 3 cups vinegar
• 1 cup water
• 1 cup sugar
• 2 teaspoons turmeric
• 2 tablespoons curry powder
• 1 teaspoon ground fennel
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 2 teaspoon black peppercorns
• 4 large onions, peeled and sliced
• 6 lemon leaves
• 1 tablespoon grated ginger
• 2 bay leaves
• ½ cup sultanas

Method:
1. Cut the fish into pieces and season. Dust with flour.
2. Heat oil in a large frying pan and fry the fish on both sides until cooked through.
Drain on paper towels.
3. Make the curry sauce. Combine the vinegar, water, sugar, turmeric, curry powder,
fennel ,cumin salt and peppercorns in a large saucepan. Bring to the boil.
4. Add the onions, lemon leaves, crushed ginger and bay leaves. Simmer for
approximately 10 minutes, remove the onions with a slotted spoon after 8
minutes. Do not overcook the onions; keep them crunchy!
5. Mix 15 ml (1 T) flour into a little of the sauce. Stir over high heat until it thickens.
6. Fling in the sultanas and stir well.
7. Layer the fish and onions in a glass dish. Pour the sauce over. Cover, cool and
then refrigerate.
8. Let the fish stand for 3 days before eating.

Pickled fish will keep for up to 1 month, stored airtight in a clean glass container, in the fridge.
Tip:
It’s only OK to lick the spoon if it’s not going back into the dish; otherwise you are going contaminate the contents. Always use a clean spoon when dishing up.

11/03/2022

Cape pickled fish (Kaapse kerrievis)



Because pickled fish should be marinated in the fridge for two days, it is a great dish to make in advance for a long weekend, or any other day that you won't have time for cooking.

There are many recipes for this flavoursome dish, most of which tend to use lots of vinegar and curry. In this recipe, Marietjie reduced the vinegar and curry. The result is milder, but it's still got lots of zing.

Ingredients

500 gram firm, white fish fillets (see notes below)

For the sauce

1 large onion (or 2 small onions), sliced

1 teaspoon mild curry powder

1 teaspoon turmeric

1/2 teaspoon ginger

1/4 teaspoon ground coriander

2 bay or lemon leaves

1/2 cup wine vinegar

1/3 cup water

3 to 4 tablespoons brown sugar

2 teaspoons corn flour

Salt and black pepper to season

Method

Lightly season the fish with salt before baking for 15 to 20 minutes at 180°C, until cooked through.

Cut the fish fillets into smaller portions.

Heat a little oil in a pan or saucepan, add onion and fry until they start to soften.

Add curry powder, turmeric, ginger and coriander and stir through.

Add vinegar and water and bring to a simmer. Add sugar and stir until dissolved

Season with ground pepper and salt to taste.

Combine the cornflour with a little water into a paste and stir into sauce. Allow the sauce to simmer gently, while stirring, for 5 to 10 minutes until it has thickened.

Let the sauce cool down.

Pack the fish fillets in layers in an airtight container, covering each layer with sauce.

Cover and allow to marinade in the fridge for 2 to 3 days before eating.

Serve with freshly baked wholemeal bread and green salad.

Notes:

What fish to use: it should be firm and white. In South Africa that would be geelbek, kabeljou or yellow tail (geelstert), or in New Zealand, tarakihi or hoki.