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Pickled fish |

pickled fish recipe

Pickled Fish

Pickled fish is a great thing to have in the fridge for weekends when you just want to put your feet up and veg out. Make a quick salad or some potato salad, a nice piece of pickled fish and everyone is happy. It’s not very difficult and certainly better than anything from a tin!

What you need

2kg Kabeljou/yellowtail or kingklip cut into portions
Salt and pepper
1/2 cup vegetable oil

Sauce

3 large onions sliced
200ml brown vinegar
1 1/2 tablespoons sugar
1 teaspoon turmeric
2 teaspoons mild curry powder
1 teaspoon chili powder
4 or 5 bay leaves

The process

Season the fish portions with salt and pepper.

Heat the oil on medium and cook the fish fillets for about 5 minutes until white and beginning to brown.

Remove from the oil and place on some kitchen paper to drain.

Add all the rest of the sauce ingredients to the hot oil and cook for about 7 minutes, stirring constantly and until well blended.

Taste the sauce and add salt if necessary, then remove from heat.

Place the fish fillets in a casserole dish or any flat dish and cover liberally with all of the sauce. Turn the fish to ensure that they are covered completely in the sauce and then cover the dish and set aside in the fridge for at least 24 hours to allow the flavour to really impregnate the fish and develop fully.

For a stronger flavour, just leave it for another 12 hours. (If you can)


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11 Responses to “Pickled fish”

  1. shana says:

    Hey was just wonder what other spices could u add? like cumin?

    • Graham says:

      Hi Shana, I wouldn’t really add much to this recipe, it is very good as is. Perhaps make it as the recipe suggests first and then alter it to your taste. Cumin could be added! Cheers for now G

  2. Cynthia says:

    There is a recipe for pickled curry fish which has white wine vinegar and pickling spices among the ingredients. Would you know about such a recipe?

  3. Doug says:

    When my wife worked at the old Radio Suid Afrika, she was given some recipes by the late Janet Hanekom. One of these recipes was for a shallow “muffin”, a runny, oily, batter, with pickled fish on top. Unfortunately we live in England, and the recipe is in storage in SA. Has anyone any suggestions? Cheers Doug

    • Graham says:

      Hi Doug, Can’t say I have heard of what you are describing, hope a visitor can help you out. Happy days G

  4. Nicci says:

    If i put the fish in a glass jar with lid, how long can i keep it in the fridge for?

    • Graham says:

      Hi Nicci, it will last a week or two no problem, never have tested it past a couple of days though. Pickled anything will last a while, just be sure the fish is covered with the sauce. Enjoy it G

  5. Lynette Muller, Krugersdorp,South Africa says:

    Hi Guys,
    Sharifa,you can get smoked paprika at any Woolworths store!
    Hope you get it!
    Love
    Lynette

  6. Sharifa says:

    This look yummy. Gonna try it over the weekend. I’ve been wanting to ask you, a lot of your recipes calls for smoked paprika. I’ve been looking around for a while but can’t find it. Where do you buy it?

    • Graham says:

      Hi Sharifa, I get it from a number of deli’s in Cape town, I know the main ingredient in Seapoint keeps it as well as Giovanni’s. It’s Spanish and worth finding but the recipes will work well with regular Paprika as well.

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