Traditional pickled fish

Recipe from: 30 March 2015
recipes, seafood, Easter

Ingredients 14
Servings
Time
  • 1
    kg
    game fish like yellowtail
  • 2
    large onions, sliced into rings
  • 5
    thumbs garlic, mashed
  • 250
    ml
    vinegar
  • 125
    ml
    water
  • 10
    ml
    coriander powder
  • 10
    ml
    cumin powder (jeera)
  • 15
    ml
    masala
  • 5
    ml
    turmeric
  • 2
    bay leaves
  • 4
    pimentos
  • 4
    cloves
  • 1
    ml
    peppercorns
  • sugar to taste (brown sugar)
 

Method

 

Salt the fish and fry in batches until done. Keep these to the side and keep the frying oil. Add the fluids and the dry ingredients, except the sugar, to a saucepan and set to boil. Turn the heat down and simmer for a few minutes until the onions are translucent but still firm. Add sugar to taste.

Pour the hot sauce over the fish and ensure that every piece is properly coated with the pickle. Allow to cool and set into the refrigerator for three to four days. This will allow the flavours to develop and help the fish and onions to cure. Turn the lot every day to get the pickle soaking in properly.

This dish goes well with an artisan loaf of bread, real butter and an off-dry white wine.

Recipe reprinted with permission of The Hungry Sailor. To see more recipes, please click here.
 
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


 

Read more on: easter  |  seafood  |  recipes
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.