Pickled fish with red cabbage-and-beetroot slaw

Pickled fish with red cabbage-and-beetroot slaw

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  • 4 to 6
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious
  • 25 minutes, plus overnight chilling time
  • 8 minutes
  • De Morgenzon Maestro White Blend 2018


  • 500 g hake, skinned, filleted and sliced
  • 1 onion, very thinly sliced
  • 2 bay leaves
  • 12 peppercorns
  • 6 allspice
  • ½ t salt
  • ¾ cup water
  • ¼ cup dry white wine
  • ½ cup white wine vinegar
  • sea salt, to taste
  • For the red cabbage-and-beetroot slaw:
  • 2 baby red cabbages, thinly sliced
  • 1 x 80 g packet Woolworths beetroot spirals
  • 8–10 radishes, thinly sliced
  • 4-6 red salad onions, cut into thin strips
  • baby red butter lettuce, for serving
  • For the dressing, mix:
  • 2 T red wine vinegar
  • 4–5 T canola oil
  • a dash honey
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. Place the rinsed fish in a saucepan. Add the onion, 1 bay leaf, half the peppercorns, and allspice and the salt.

2. Pour over the water and wine and gently bring to a simmer. Cover and poach on the lowest heat for barely 5 minutes until the fish is opaque and feels firm when pressed.
3. Carefully lift out the fish and set aside the poaching liquid. Place the fish and onion in a suitable serving dish. Strain the reserved poaching liquid.

4. Measure half a cup and bring to a boil with the vinegar, remaining bay leaf, peppercorns and allspice. Boil for a few minutes. Allow to cool and pour over the fish. Chill overnight. Add salt to taste. Serve with the red cabbage-and-beetroot slaw.

5. To make the slaw, mix the cabbage, beetroot, radishes and onion with the dressing. Check seasoning. Spoon onto the red butter lettuce leaves to serve.

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Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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