Dutch Oven Pickled Fish

Dutch Oven Pickled Fish


  • 500g White Fish Fillets, cut into 2 to 3 ounce portions
  • 2 tbsp. Oil
  • 2 tbsp. Salt

For the Sauce:

  • 1 large Onion, sliced
  • 1 tsp. Mild Curry Powder
  • 1 tsp. Turmeric
  • ½ tsp. Ginger
  • ¼ tsp. Ground Coriander
  • 2 bay Leaves
  • ½ cup Wine Vinegar
  • 1/3 cup Water
  • 4 tbsp. Brown Sugar
  • 2 tsp. Corn Flour
  • Salt and Black Pepper to season


  1. Preheat your oven to 180°C.
  2. Lightly sprinkle salt over the fish and place in the oven to bake for +-20 minutes at 180°C or until cooked through.
  3. Remove the fish from the oven and let it cool down. Once cooled down, cut the fish fillets into smaller portions.
  4. Heat oil in your Best Duty Bake Pot #12  over medium heat, add onion and fry until they start to soften.
  5. Stir in the curry powder, turmeric, ginger and coriander.
  6. Add vinegar and water to the Bake Pot and bring to a simmer.
  7. Add sugar and stir until the sugar has dissolved.
  8. Lightly season with ground pepper and salt to taste.
  9. In a small bowl, combine the cornflour with water until it has formed a paste. Stir the paste into the Bake Pot. Leave the sauce to simmer gently, while stirring often, for +- 10 minutes until the sauce has thickened. Let the sauce cool down.
  10. In an airtight container, pack the fish fillets in layers and cover each layer with pickled sauce.
  11. Cover and allow the marinade to set in the fridge for +-2 to 3 days before enjoying with hot-cross buns.