Hake fillets in Sour Cream Sauce

    

800g frozen hake fillets

1 x 50g packet thick white onion soup powder

250 ml sour cream / natural flavored yoghurt

125 ml milk

Parsley

Cheddar cheese, grated

Coarsely grind pepper

Preheat the oven to 180oC and grease an oven dish.  Mix the sour cream & soup powder.  Rinse the sour cream holder with milk, add to the soup mixture and stir.  Arrange frozen hake fillets in the dish.  Sprinkle with pepper and spoon the sour cream/yoghurt mixture on top.  Sprinkle cheese and parsley on top.  Bake for about 40 min or till fish is cooked and flaky.  Serve with a lovely green salad & bread rolls or vegetables.

Recipe origin unknown

 

Curry(ied) pickled fish in microwave

450 g frozen hake fillets
Salt and pepper
¼ + 1/8 cup brown sugar
1 and 1/2 tablespoon (or less) curry powder
2 tsp salt
1 ½ + 1/8 cup white vinegar
¼ cup boiling water
1/4 teaspoon cayenne pepper (optional)
2 medium-sized onions, thinly sliced
6 dried bay leaves / lemon leaves, left whole

Defrost the hake fillets COMPLETELY in your fridge. Sprinkle fish lightly with salt and pepper.

In microwavable GLASS DISH WITH A LID, mix the sugar, curry powder, salt, vinegar and water.    Add the onion rings and bay leaves / lemon leaves – put lid on - microwave on High for 10 minutes.

Carefully place the fish fillets in the mixture, ensuring that they are well covered, and with lid on, microwave on High for about 2,5 minutes, turn the fish around and microwave on High for 2,5 minutes.  Remove from microwave, remove the lid - cover with net (not a lid) and allow to cool in kitchen. Spoon the fish mixture into a container with a lid and store in fridge. The fish is ready to eat after 2 or 3 days. Serve with fresh bread, butter and green salad.

Recipe and photo: Alma Pretorius
 

Pilchards balls baked in oven

1 tin (400g) pilchards fish in tomato sauce, drained, rinsed
1 x-large egg (if egg is large, its also good)
1 heaped teaspoon raw oats/breadcrumbs
Salt, pepper to taste
Spices to taste
Sliced pickled jalapenos (optional)
1 tsp chutney

Drain the tinned fish (keep the tomato sauce for something else). Wash the fish pieces clean from the tomato sauce. In a mixing bowl, crush the fish with a fork, add all the other ingredients.

Preheat oven to 180 oC. With your hands, form balls and place in an oven dish. Bake uncovered for about 15 minutes.

Recipe and photo: Alma Pretorius