Comments on: Pickled fish

By: Graham

Graham — Wed, 02 May 2012 11:53:37 +0000

Well then, Happy times Sima, have a fabulous time. Cheers for now G

By: Sima

Sima — Mon, 30 Apr 2012 12:37:28 +0000

I made this a few minutes ago. I was not in S.A during Easter and missed out so I just celebrated mine now I guess!

By: Graham

Graham — Fri, 13 Apr 2012 06:24:39 +0000

mmm Pamela, one of my favourites, enjoy it G

By: pamela

pamela — Thu, 12 Apr 2012 11:53:01 +0000

Thanks for the recipe. Made it today and the sauce is lovely. I’ll wait a few days for it to pickle.

By: Graham

Graham — Thu, 29 Mar 2012 06:59:42 +0000

Hi Nkele, This should not be a problem to halve, baking is usually the issue with scaling but on this one you will be fine. Happy days G

By: Nkele

Nkele — Wed, 28 Mar 2012 14:14:51 +0000

Is it possible to scale down, ussually I have disasters when I scale down the recipes.

By: Graham

Graham — Thu, 03 Nov 2011 11:43:11 +0000

Enjoy it Chris, it’s a great one. Happy days G

By: Chris

Chris — Thu, 03 Nov 2011 11:20:30 +0000

Wow! An easy straight forward recipe. Double thumbs up. Going to make this on Friday

By: Mary

Mary — Tue, 26 Apr 2011 15:32:51 +0000

Hi Miles,

I live in Norfolk so in the UK, i use Vietnamese cobbler. It’s perfect for this dish.

By: Graham

Graham — Tue, 26 Apr 2011 10:32:23 +0000

Hi Miles, great to have you visit us from Scotland. You can use any firm white fish, I am not familiar with the fish varieties in Scotland but something like monkfish would do very well. Happy days G