 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
Pickled fish
Pickled fish is such a uniquely South African dish, if any of you are having friends or family out for the world cup, you want to make a batch of this pickled fish recipe. It keeps in the fridge for ages ready for a quick meal, is simple to make and will be a hit with your visitors. Sorry about the pic!
What you need
2kg Yellowtail or kingklip fillets
Vegetable oil
Sauce
750ml white wine vinegar
250ml water
150g sugar
2 teaspoons turmeric
2 teaspoons mild curry powder
1 heaped teaspoon salt
2 teaspoons whole black peppercorns
3 teaspoons coriander seeds
½ teaspoon ginger powder
4 large onions sliced
6 bay leaves
2 tablespoons Maizedna (cornflour) mixed with 125ml water
The process
Cut the fish into nice size pieces that will make 2 pieces per portion.
Heat some oil in a pan and fry the fish fillets until cooked through, remove, set aside and when cool enough to handle remove the skin.
To make the pickling sauce put a pot on the stove on a medium to high heat and add the vinegar, water, sugar, turmeric, curry powder, salt, peppercorns, ginger and coriander. Bring it to the boil while you stir. It is important to stir while the sugar dissolves.
Now add the bay leaves and the onions, reduce the heat to low and simmer for about 10 minutes to soften the onions, you don’t want them completely soft but softened with a firm center.
Now add the maizena and water mixture and stir until the sauce thickens. This should take no more than 2 mintues.
In a large glass or ceramic dish, layer the fish with onions from the sauce between each layer and a few on the top. The pour over the sauce, cover with cling wrap and pop in the fridge.
If you can resist it, leave it to pickle for a few days before you try it, but it can be eaten the next day.
It will last for a few months in the fridge as long as it is covered with the sauce.
Print This Recipe
Email This Recipe to a friend
|
|
|
|
|
|
|
|
|
|
Hi Graham,
Please tell me if you can freeze pickled fish. There are only two of us and the recipe makes too much. Many Thanks.
Regards Maureen
Hi Maureen, It lasts a long time in the fridge once pickled but whatever you do, don’t freeze it… Have a lekker week G
Hi, Please can you help. My Husband made the pickled fish, but there is too much vinegar/curry powder in. How can we reduce this “heat”. Jill
Hi Jill, remove as much of the sauce as you can and make a separate batch to pour over it. If it is too spicy hot, try using a mild curry powder. If it is really very strong, remove the fish, rinse a little under cold water and restart the sauce. Hope that helps. G
Hi Graham pls help am confused, you mean vegetable oil? what type of sauce do I have to use?
Hi Puleng, thats vegetable or sunflower oil. You make the sauce as directed above and then pour it over the layers of fish and onions which have come out of the sauce. Have a good weekend. G
Ah this looks like a good one….not doing Woolworths pickle fish again, gonna try this one. Now lets have the Hot + Bun recipe pl.
Woolies pickled fish is good but I prefer it without batter.. enjoy it Meryl. Hot+ buns recipe I have, just have not made for such a long time. Check back tomorrow afternoon to see if I had a chance last night. Happy easter. G
hi graham, was just chatting to my friend in the uk about making somepickled fish, she looked on the internet, but found only confusing/complicated recipes. something told me to check my mail, u would have posted a recipe! thanks a mil! gonna make mine this evening
Fantastic michelle, have a great time. G
You mention storage in a glass or ceramic dish. I have used one of those disposable aluminium roasting dishes. Do you think the sauce will re-act with the container? Will the food have a “tainted” flavour? Please advise. Thanks
Hi Vic, yes I have noticed it gets a mettalic taste… there is a lot of acid in the sauce with all the vinegar. Cheers G
I have very fond memories of my grandmother everythime I eat pickled fish. My mother-in-law’s pickled fish is also increadibly good.
You are right. This is very South African
Hi Harspear, gotta love this country and all the different folk in it.. Cheers G
I will love you for the rest of my life.
Love you too Wendy.. have a fabulous time. G