pickled fish
(1 rating)
I've attempted this all time classic only twice,and both times I had been astonished about two things; 1)How simply a dish to create. 2)And how could I have waited so long to make it again.
(1 rating)
yield
6 -8
prep time
15 Min
cook time
15 Min
Ingredients For pickled fish
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2 kgfirm white fish fillets(i used yellow tail aka. king fish)
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150 mlorganic edible coconut oil
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200 mlwhite vinegar
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3 lgbrown onions medium sliced
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1 tspturmeric, ground
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2 Tbspheaped white sugar
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2 tspcurry powder
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1 tspchili powder
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5bay leaves, dried
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1/2 tspsalt
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1/2 tspwhite pepper
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1large pickling jar with lid
How To Make pickled fish
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1cut fish fillets into suitable portions. season well with salt and freshly ground white pepper. cover with plastic wrap and refrigerate for 15 minutes.
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2heat oil using a heavy cast iron casserole. add bay leaves and sliced onion and saute until soft and transparent gently add in the white vinegar,turmeric powder,white sugar,curry powder,chili powder,salt and pepper.
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3simmer on low heat for 5-10 minutes then remove from heat and set aside to cool at room temperature.
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4place a layer of fried fish fillets into the pickling jar and cover with cooked onion. pour sauce over the fish fillets ensuring that the fish fillets are completely covered. cover with lid and place gently into the refrigerator.
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5please remember this is a cooked dish,even though its served cold (care should be taken..It's fish)even though preserved.Fish needs to be served as soon as it's brought to room temperature.
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6Finally ...please use fish that appears on the GREEN LIST species of fish...Yellow Tail/King fish is on the green list and is perfect for pickling.
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