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Cape Malay Picked Fish with Hot Cross Buns

Fish A- A+

Preparation Time: MEDIUM
Serves: 4


  • ½ cup Gallo Extra Virgin Olive Oil
  • 3 pounds cod fillets, cut into 2 to 3 ounce portions
  • 2 onions, peeled and sliced into rings
  • 3 glove garlics, chopped
  • 8 whole black peppercorns
  • 4 whole allspice berries
  • 2 bay leaves
  • 1 red chilli pepper, seeded
  • 2 cups Gallo Red Wine Vinegar
  • ½ cup packed Brown sugar
  • 2 teaspoons curry powder  
  • 1 teaspoon ground tumeric
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 cross buns

Heat the EV Olive oil in a large skillet over medium/high heat. Season the cod with salt and curry powder, and place it in the skillet. Fry in both sides for 5 minutes and set aside.

Fry the onions, garlic and bay leaves in the same skillet. Add all the ingredients and cook for 15 minutes, until soft and almost in a pureé.

Layer pieces of fish and the pickling mixture in a serving dish. Pour the liquid over until the top layer is covered. Allow to cool then cover and refrigerate for at least 24 hours before serving.

Heat the cross buns when serving the pickled fish.

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