Pickled fish sosaties

Pickled fish sosaties

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  • 4
  • Easy
  • Carb Conscious Dairy free
  • 10 minutes, plus 1 hour’s marinating time
  • 10 minutes
  • Woolworths Rustenberg RM Nicholson
  • Buy Ingredients Here


  • For the marinade, mix:
  • 1 cup Woolworths plain cultured coconut
  • 1 punnet Woolworths crushed garlic, ginger, chilli and turmeric
  • 1 T Woolworths garam masala spice blend
  • 2 sprigs curry leaves
  • salt, to taste
  • For the fish:
  • 600 g kingklip fillet, cut into 6 cm cubes
  • 2 onions, peeled and quartered
  • 200 g Woolworths Padron peppers
  • 2 T olive oil
  • 1 T fish sauce
  • 1 t brown or palm sugar

Cooking Instructions

1. Toss the fish, onions and peppers in the marinade, cover and chill for 1 hour. Thread the fish onto metal kebab skewers.

2. Heat a griddle pan until hot. Oil the pan and cook the sosaties for 5 minutes on each side.

3. Mix the cucumber, fish sauce and sugar and serve with the sosaties.

Cook’s note: Use salmon or hake instead of kingklip if you like. The sosaties can be made in advance and kept in the fridge. Use up any veggies you have in the fridge on the skewers too, baby marrows or tomatoes work well.

Find more pickled fish recipes here. 

Photographs: Andrea Van Der Spuy
Food assistants: Bianca Strydom and Irinja Bekker

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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