• 1 Sunbake White Bread loaf
  • 500 g skinless hake, cut into
    large cubes
  • Seasoned flour
  • 10 ml oil
  • 2 onions, thinly sliced
  • 185 ml brown vinegar
  • 3 bay leaves
  • 95 ml sugar
  • 10 ml turmeric
  • 20 ml curry powder
  • 20 ml corn flour
  • 2.5 ml salt
  • 5 mixed pepper corns

Garnish: Freshly chopped coriander


Dust hake cubes in the seasoned flour and fry in hot oil until golden brown and cooked. Drain on absorbent paper. In a pot, cook onions in vinegar, 1 cup of water, bay leaves, sugar, turmeric, curry powder, salt and peppercorns until soft. Mix the corn flour in a little water and add to the sauce mixture. Stir well and simmer until the sauce thickens.

Layer the fish and sauce in a container, cover and refrigerate for 1 – 2 days for the flavours to develop.

Bunny chow loaf:

Cut the loaf in half. Working from the cut side, scoop out the bread from the centre of each half, leaving enough bread on the side walls and base. Fill pocket with pickled fish and garnish with coriander. Serve with the scooped out bread.