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Pickled Fish Recipe

Pickled Fish Ingredients

  • Pickled Fish Recipe
    Pickled Fish Recipe

    2 lb yellowtail, scaled and filleted, skin left on shopping list

  • 5 cloves garlic shopping list
  • 2 large onions shopping list
  • 1 cup grape vinegar shopping list
  • ½ cup water shopping list
  • ½ cup golden brown sugar shopping list
  • 8 peppercorns shopping list
  • 4 cloves shopping list
  • 4 allspice berries shopping list
  • 2 bay leaves shopping list
  • 1 Tbsp masala (curry powder) shopping list
  • 2 tsp cumin, ground shopping list
  • 2 tsp coriander, ground shopping list
  • 1 tsp turmeric shopping list
  • coarse salt, as needed shopping list
  • oil, as needed for frying shopping list

How to make Pickled Fish

  • Firm up the flesh of the fish, by sprinkling coarse salt on both sides of the fillet and letting it stand in a glass bowl for 20 to 25 minutes.
  • Thoroughly rinse the fillet under running water. Pat it dry with a paper towel.
  • Cut the fish into serving portions leaving the skin attached.
  • Meanwhile (while you leave your fish to firm), Roughly chop the garlic
  • Peel and slice the onions into rings.
  • Heat oil in a frying pan, fry the fish until cooked through.
  • Place the rest of the ingredients in a large pot, bring to the boil, stirring to
    ensure the sugar dissolves, and does not burn on the bottom of the pot.
  • Then simmer for approximately 8 minutes until the onions are cooked but still
    crisp.
  • Layer the pieces of fish, the sauce and onions alternately in a ceramic or glass
    serving-dish.
  • Ensure that the last layer of fish is covered with sauce.
  • Leave to cool and then refrigerate.
  • Will keep for a week in the fridge.
  • Pickled Fish is generally served with green salad and crisp rolls.
  • Pickled Fish is ready to serve.

10 minutes to make
Serves 4