Cooks perfected the art of pickling food products long before they had fridges. Try this great South African classic – pickled fish – with its mouth-watering sharpness and exquisite oceanic tang.
While artisanal, organic and gluten-free fetishists may always prefer fresh to frozen, frozen hake works extremely well in this recipe and has the extra benefit of convenience, especially for picklers a long way from the ocean.
Cut the hake into bitesized pieces, or – this being a democracy – leave the fish steaks whole. Chunks absorb more of the piquant pickle flavour, which, after all, is the whole purpose of the dish.
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