pickled fish

Name: Pickled Fish
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 2 kilogram(s) firm white fish fillets(i used yellow tail aka. king fish); 150 milliliter(s) organic edible coconut oil; 200 milliliter(s) white vinegar; 3 large brown onions medium sliced; 1 teaspoon(s) turmeric, ground; 2 tablespoon(s) heaped white sugar; 2 teaspoon(s) curry powder; 1 teaspoon(s) chili powder; 5 - bay leaves, dried; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) white pepper; 1 - large pickling jar with lid

(1 RATING)

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Mike Chetty

Auckland

Updated on Jul 18, 2012

I've attempted this all time classic only twice,and both times I had been astonished about two things; 1)How simply a dish to create. 2)And how could I have waited so long to make it again.

Rate

prep time 15 Min

cook time 15 Min

method ---

yield 6-8 serving(s)

Ingredients

2 kilograms firm white fish fillets(i used yellow tail aka. king fish)
150 milliliters organic edible coconut oil
200 milliliters white vinegar
3 large brown onions medium sliced
1 teaspoon turmeric, ground
2 tablespoons heaped white sugar
2 teaspoons curry powder
1 teaspoon chili powder
5 - bay leaves, dried
1/2 teaspoon salt
1/2 teaspoon white pepper
1 - large pickling jar with lid

How To Make pickled fish

Step 1

cut fish fillets into suitable portions. season well with salt and freshly ground white pepper. cover with plastic wrap and refrigerate for 15 minutes.

Step 2

heat oil using a heavy cast iron casserole. add bay leaves and sliced onion and saute until soft and transparent gently add in the white vinegar,turmeric powder,white sugar,curry powder,chili powder,salt and pepper.
Step 3

simmer on low heat for 5-10 minutes then remove from heat and set aside to cool at room temperature.
Step 4

place a layer of fried fish fillets into the pickling jar and cover with cooked onion. pour sauce over the fish fillets ensuring that the fish fillets are completely covered. cover with lid and place gently into the refrigerator.
Step 5

please remember this is a cooked dish,even though its served cold (care should be taken..It's fish)even though preserved.Fish needs to be served as soon as it's brought to room temperature.
Step 6

Finally ...please use fish that appears on the GREEN LIST species of fish...Yellow Tail/King fish is on the green list and is perfect for pickling.
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