Pickled fish

Recipe from: 4/1/2000 12:00:00 AM
pickled fish

Ingredients 16
Servings 0
Time

Ingredients

  • 2
    kg
    kabeljou or hake fillets, cut into portions
  • 60
    ml
    flour
  • salt and pepper
  • 10
    ml
    masala
  • 125
    ml
    oil
  • 2
    cardamom pods, split open
  • 200
    ml
    brown vinegar
  • 250
    ml
    water
  • 3
    onions, thinly sliced
  • 6
    lemon leaves (optional)
  • 20
    ml
    sugar
  • 10
    ml
    turmeric
  • 10
    ml
    curry powder
  • 5
    ml
    chilli powder
  • 5
    bay leaves
  • 5
    whole cloves
 

Method

 
1. Wash and dry fish. Mix flour, salt, pepper and masala and sprinkle over fish. Heat oil in a frying pan, add cardamom pods and fry for 1/2 minute. Add fish and fry until light brown. Remove fish, draining it on kitchen paper. 2. In a large saucepan, mix vinegar, water, onion, lemon leaves, sugar and spices together. Bring to the boil, then toss in bay leaves and cloves. Simmer gently until onion is soft (about 20 minutes). Remove mixture from heat and cool slightly. 3. Place fried fish in a deep glass dish or jar and pour onion mixture over it, ensuring that fish is completely covered. 4. For best results, store fish for 24 hours to allow flavours to develop.
 

Read more on: festive 2014  |  seafood  |  shallow-fry  |  recipes
 

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