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500 g firm boneless fish like hake, yellowtail or kingklip
Salt & freshly ground black pepper to taste
250 ml LANCEWOOD® Buttermilk, shake well before opening
250 ml cake flour
45 – 60 ml oil for frying
15 ml oil
1 large onion, halved & thickly sliced
1 clove garlic, crushed
2 cm piece ginger, grated
440 g can pineapple pieces, drained with syrup reserved
500 ml pineapple juice or apple juice
60 ml tomato paste
45 ml brown sugar
15 ml soy sauce
15 ml cornflour
Salt to taste
Mini wraps or rotis (refer to flatbread recipe if you would like to make your own)
80 g micro herbs
Coriander yoghurt (250 ml):
250 ml LANCEWOOD® Double Cream Plain Yoghurt
1 small clove garlic, crushed
60 ml fresh coriander, chopped
Salt to taste
Cut the fish into 3 cm pieces. Sprinkle with salt and pepper and dip into the buttermilk. Roll in flour and dust off excess flour.
Carefully fry in hot oil, turning over once, until cooked through. Arrange in a single layer in a glass or ceramic dish. Keep aside.
Heat the oil and fry the onions over low heat until transparent. Do not brown. Add the garlic and ginger and fry over low heat for 1 minute.
Add the pineapple pieces, reserved syrup, pineapple or apple juice, tomato paste, brown sugar and soy sauce.
Mix the cornflour with a little bit of the liquid and stir until smooth. Add to the sauce and stir until it thickens slightly.
Pour the sauce over the fish and spread the onions and pineapple out evenly. Cover and leave to cool completely.
Refrigerate for 2 days before serving.
Serve with mini wraps or rotis, sprinkled with micro herbs and coriander.
Serve with Coriander Yoghurt and lime wedges on the side. Alternatively – serve with Hot Cross Buns.
Mix the yoghurt, garlic, coriander and salt together. Serve dollops on top of pickled fish.
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