Pickled fish

The most common way is to simply have it with buttered white bread.
 
recipe, fish, easter,seafood
Image by:
Recipe from: 22 March 2016
Preparation time: 20 min
Cooking time: 30 min
 
 

Ingredients

 
  • 1-1.5
    kg
    yellowtail (hake, cob or snoek), skinned and filleted
  • 1/4
    cup
    vegetable oil
  • Plain flour
  • 400
    ml
    brown vinegar
  • 4-6
    Tbs
    white sugar (depending on your preference)
  • 2
    onions, thickly sliced
  • 2
    tsp
    ground turmeric
  • 1.5
    Tbs
    mild curry powder
  • 1
    Tbs
    whole black peppercorns
  • 6
    bay leaves
  • 8
    dried allspice berries (optional)
  • A handful of golden sultanas
  • 1.5
    tsp
    salt
Servings: Change Serving
 
 

Method

 
First make your pickling liquid by adding the sliced onions, vinegar, sugar, turmeric, curry powder, peppercorns, bay leaves and salt in to a saucepan. Bring to a boil and then simmer for 10 to 15 minutes or until the onions begin to soften slightly. Take off the heat and leave to cool down till warm to the touch.

Cut the fish into 4cm portions and season with salt and pepper. Lightly dust the fish in some flour.

Heat the oil in a large, deep frying pan. Working in batches, fry the fish for about 5 minutes per side. Don’t over cook the fish as it will continue to cook through during the pickling process.

Drain the cooked fish pieces on kitchen paper.

Layer half of the fish in the bottom of a deep non-reactive bowl (i.e. glass or ceramic). Sprinkle over half of the sultanas and pour over a third of the still warm pickling liquid (onions and all). Add the remaining fish and sultanas and pour over the rest of the liquid. Make sure that all the fish is covered by the pickling liquid.

Cover and allow to cool completely before storing it for at least 24 hours in either the fridge or in a cool spot.

Recipe reprinted with permission of The Muddled Pantry. 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: recipe  |  fish  |  easter  |  seafood
 

NEXT ON FOOD24X
 
 
 

Tip of the day

 
Smelly microwave?
Remove cooking smells from your microwave oven by simply slicing a cucumber, spreading it out on a plate and cooking it in the oven at 100% for five minutes.
 

Find a recipe

 
 
 
 
 
 
 
 
 
 
 

Restaurants

 
Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...
 

Find a restaurant

 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.