“Good food is about the love of cooking, it is about the time taken to decide what you want to cook, it is about being aware of the seasons, enjoying shopping for fresh and local ingredients and finally sitting down and savouring that dish and sharing it with family and friends” Chef Peter Ayub

Chef Peter and Chef Angie instil in their students how important sustainability and ethical eating is for our planet and survival. Using seasonal ingredients is paramount as is obtaining free range or organic where ever possible. Each little bit we all do will make our environment a better place. We must strive towards been GREEN with a holistic approach. For example when it comes to seafood – Angel Fish, Yellow Tail and West Coast Black Mussels are high on the Sense of Taste Chef School’s list – as this seafood is approved by SASSI and is green listed!

Recipe by Chef Angie Boyd & Chef Peter Ayub of Sense of Taste Chef School

Pickled Angel Fish

Serves 4


  • 6 good size Angel Fish Fillets – cut into medium size “squares/cubes”
  • ¼ cup smoked Oryx Salt
  • 1 cup of canola oil
  • 80ml Medium hot Curry powder
  • 30ml Turmeric
  • 15ml ginger powder
  • 15ml cumin powder
  • 6 bay leaves
  • 10 Oryx pepper corns
  • 1 teaspoon coriander seeds
  • 1 teaspoon nutmeg powder
  • 4 large white onions sliced
  • 750ml white wine vinegar
  • 125 ml brown sugar

angel fish fillet


  • Angel Fish Fillets cut into medium size squares/cubes – season generously with Oryx Salt and Oryx Pepper – coat each piece in flour (dusted with flour) and then shallow fry until fish is cooked and golden brown (set cooked Angel fish aside)
  • In a good sized pot –  pour in the canola oil
  • Then add curry, cumin, bay leaves, coriander seeds, nutmeg, ginger, Oryx pepper corns, smoked Oryx Salt
  • Start to cook – it will start to form a paste – add water as you cook so that you spice mix does not burn but still cooks
  • This should take about 20 /25 min
  • Then add the vinegar and sugar – mix in and allow to simmer for about 15 minutes
  • Then add your onions and simmer for another 5 minutes
  • Remove from heat and allow to cool
  • Once cooled – add your pieces of fried Angel Fish to the pickling liquid
  • Make sure you keep your pickled fish in an air tight container
  • Refrigerate and best eating after about 2 to 3 days
  • Serve with fresh bread with lots of butter – Chef Peter and Chef Angie recommend a good crusty bread like a baguette so you can mop up all the sumptuous juices/sauce
  • Remember when serving your pickled Angel Fish – give it an extra sprinkle with Oryx Salt and Oryx Pepper