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Pickled fish


Pickled Fish

Ingredients 20
Servings
Time 20 min
  • 3
    bay leaves
  • 4
    Tbs
    mild curry spice
  • 10
    whole all spice
  • 1
    Tbs
    whole coriander seeds
  • 6
    cardamom seeds
  • 2
    Tbs
    leaf masala
  • 2
    Tbs
    Garam masala
  • 3
    tsp
    fine salt
  • 2
    Tbs
    turmeric
  • 5
    star aniseed
  • 1
    Tbs
    paprika
  • 10
    cloves
  • 2
    cloves
    garlic, chopped
  • 1
    tsp
    fine ginger
  • 125
    ml
    brown sugar
  • 250
    ml
    brown vinegar
  • 4
    onions, sliced
  • 60
    ml
    oil
  • 500
    g
    white flour (with any seasoning)
  • 1.5
    kg
    kingklip/hake/snoek/yellow tail
 

Method

20 min (+12hr overnight)
 

Cut your fish in the desired shapes or size that you want, season it lightly with salt and pepper and shake it through the seasoned flour, preheat your pan and shallow fry the fish until it has reached a golden brown texture, place it on paper towel and allow to cool until the sauce is complete. Combine all the spices and seeds together and set aside. Preheat your pot and pour the oil and sliced onions in, sauté the onions for 5min. Add all your spices to the pot and stir thoroughly until the spices start sticking to the bottom of the pot. Add your vinegar now along with your water and simmer for 10min. Now you can add your brown sugar and simmer for min. Allow your sauce to cool for 10min before pouring it over the prepared fish. Refrigerate and enjoy after 12hours.

This recipe was printed with permission by Chef Wade Kearns from The Quarter Kitchen 

 

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