Pickled Fish & Hot Cross Buns

Few dishes capture the spirit of tradition, comfort, and the joy of sharing meals with loved ones, but none better than Hot Cross Buns and Pickled Fish, a combination that stands the test of time!

 

Ingredients:

  • 4 cups cake flour
  • 2 tsp instant yeast
  • 1/4 cup sugar
  • 1 tsp salt
  • 1 ½ tsp ground cinnamon
  • 1 tsp mixed spice
  • 1 cup warm milk
  • 1/4 cup Stork Baking Margarine, melted
  • 1 large egg
  • 1 cup raisins or sultanas
  • 1/2 cup warm water

For the cross:

  • 1/2 cup flour
  • 1/3 cup water

For the glaze:

  • 1/4 cup apricot jam, warmed

How To Make Hot Cross Buns

  1. In a large bowl, combine flour, yeast, sugar, salt, cinnamon, and mixed spice.
  2. Add warm milk, melted Stork Baking Margarine, egg, and warm water.
  3. Mix until a soft dough forms.
  4. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
  5. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
  6. Punch down the dough and knead in the raisins.
  7. Divide into 12 equal portions and shape into balls.
  8. Arrange on a greased baking tray, cover, and let rise for another 30 minutes.
  9. Mix flour and water for the cross into a thick paste.
  10. Pipe a cross on each bun.
  11. Bake at 180°C for 20-25 minutes or until golden brown.
  12. Brush with warm apricot jam for a glossy finish.

Ingredients:

For the Fish

  • 1 kg firm white fish (hake, kingklip, or yellowtail), cut into portions
  • Salt and black pepper, to taste
  • ½ cup all-purpose flour
  • 2 tbsp mild curry powder
  • ½ tsp turmeric
  • ¼ cup vegetable oil (for frying)

For the Pickling Sauce

  • 2 tbsp vegetable oil
  • 2 large onions, thinly sliced
  • 2 tsp mild curry powder
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp paprika
  • 2 tbsp sugar
  • 1½ cups white vinegar
  • ½ cup water
  • 2 bay leaves
  • 6-8 whole black peppercorns
  • 3-4 allspice berries (optional)
  • 1 tsp salt
  • 1 tbsp apricot jam (for a hint of sweetness)
  • 1 tbsp cornflour mixed with 2 tbsp water (optional, for a thicker sauce)

How To Make Pickled Fish

  1. Prepare the Fish
  2. Season the fish portions with salt and black pepper.
  3. In a shallow dish, mix the flour, curry powder, and turmeric.
  4. Lightly coat the fish in the flour mixture.
  5. Heat the vegetable oil in a pan over medium heat and fry the fish until golden brown on both sides (about 3–4 minutes per side).
  6. Drain on paper towels and set aside.
  7. Make the Pickling Sauce
  8. In a large pot, heat 2 tbsp vegetable oil over medium heat.
  9. Sauté the onions until soft and translucent (about 5 minutes).
  10. Add the curry powder, turmeric, coriander, cumin, and paprika.
  11. Stir for 1 minute until fragrant.
  12. Stir in the sugar, vinegar, water, bay leaves, black peppercorns, allspice berries, and salt.
  13. Bring to a gentle simmer.
  14. Add the apricot jam and mix well.
  15. Simmer for 10 minutes.
  16. If a thicker sauce is desired, stir in the cornflour slurry and cook for another 2 minutes.
  17. Assemble & Pickle
  18. In a glass or ceramic dish, layer the fried fish and pour the warm pickling sauce over it, ensuring the fish is fully covered.
  19. Let it cool to room temperature before covering and refrigerating for at least 24 hours (for best flavour, marinate for 2–3 days).
  20. Serve
  21. Enjoy chilled or at room temperature, traditionally served with Hot Cross Buns or fresh bread to soak up the flavourful sauce.
  22. To Serve: Enjoy warm Hot Cross Buns with Pickled Fish, balancing the sweet, spiced bread with the tangy, aromatic fish for a true taste of tradition!

Leave a Comment

Your email address will not be published. Required fields are marked *