Pickled fish

Name: Pickled fish
Yield: 8 servings
Cuisine: Boil
Ingredients: 1.00 kg fish linefish, fillets; 750.00 ml vinegar brown; 375.00 ml water; 190.00 ml sugar; 125.00 ml sugar substitute Candarel; 45.00 ml curry powder mild; turmeric ground, pinch; 5.00 ml salt; 15.00 ml black peppercorns whole; 8.00 bay leaves; 4.00 onion sliced

8 servings

Rate this recipe

Fish/Seafood

By Food24 November 03 2009

Print Recipe

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (11)

1.00 kg	fish — linefish, fillets
750.00 ml	vinegar — brown
375.00 ml	water
190.00 ml	sugar
125.00 ml	sugar substitute — Candarel
45.00 ml	curry powder — mild
	turmeric — ground, pinch
5.00 ml	salt
15.00 ml	black peppercorns — whole
8.00	bay leaves
4.00	onion — sliced

Tap for ingredients

Method:

Cut line fish into small pieces. Grill until done, about 6 minutes. (Fish is done when it becomes opaque.)
Combine remaining ingredients in a large saucepan and cook for 15 minutes. Pour over fish and refrigerate.
Fish may be eaten almost immediately as the fish absorbs the flavours well.