Pickled Fish Recipe

Do you love bold and tangy seafood flavors? Then you must try this Pickled Fish Recipe. It’s full of taste, freshness and spice. This dish mixes tender fish with vinegar, onions and sweet pickling spices.

The flavor is sharp but balanced, making every bite exciting. This Pickled Fish Recipe is simple to make at home. You only need a few common ingredients and a bit of patience.

The pickling process adds a punch of flavor and keeps the fish fresh for days. You can serve it cold or at room temperature. It’s a great choice for parties or snacks. Let’s learn how to make Pickled Fish from scratch.

My Experience With This Recipe

The first time I made pickled fish, I wasn’t sure how it would turn out. But once I took the first bite, I fell in love. The mix of sour, sweet and spicy flavors was amazing. The fish stayed tender and juicy even after pickling.

I now make this Pickled Fish Recipe often, especially during holidays. It always gets attention at the table. It’s simple yet special and everyone loves its rich taste. If you enjoy seafood with strong flavor, this recipe will become your favorite too.

Recipe Card Info

• Recipe Name: Pickled Fish Recipe
• Servings: 6
• Prep Time: 20 mins
• Cook Time: 10 mins
• Total Time: 30 mins plus marinating time
• Course: Appetizer / Main Course
• Cuisine: South African / American
• Calories: 250 kcal per serving

Equipment List

• Large pot
• Mixing bowl
• Sharp knife
• Glass jar or container
• Wooden spoon
• Measuring cups and spoons

Ingredients You Need for Pickled Fish Recipe

• 2 pounds white fish fillets (hake or cod)
• 1 large onion, sliced thin
• 2 cups white vinegar
• 1 cup water
• ½ cup sugar
• 1 tablespoon curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon black peppercorns
• 3 bay leaves
• 1 tablespoon all-purpose flour
• 1 tablespoon cornstarch
• ½ cup cooking oil
• Salt to taste

Instructions

1. Cut the Fish
Cut the fish into medium pieces. Rinse well and pat dry with a clean towel.

2. Season the Fish
Sprinkle salt on both sides. Let it sit for ten minutes to soak in flavor.

3. Coat the Fish
Mix flour and cornstarch in a bowl. Coat each fish piece lightly.

4. Fry the Fish
Heat oil in a large pan. Fry the fish until golden and crisp. Place on paper towels to drain.

5. Make the Pickling Sauce
In a pot, heat a little oil. Add onions and cook until soft and golden.

6. Add Spices
Add curry powder, turmeric, and bay leaves. Stir well to release the aroma.

7. Add Liquid Mix
Pour in vinegar, water, sugar, and peppercorns. Stir and let it boil.

8. Simmer the Sauce
Reduce heat. Simmer for five minutes until slightly thick and fragrant.

9. Layer the Fish
In a clean glass jar, place a layer of fish, then onions and sauce. Repeat layers.

10. Marinate the Fish
Close the jar tightly. Keep in the fridge for 24–48 hours to pickle.

11. Serve and Enjoy
Serve cold or at room temperature. Enjoy with bread or rice.

Recipe Tips

• Always use fresh fish for the best taste and texture.
• Let the fish pickle for at least one day for deep flavor.
• You can adjust the spice level by adding more curry powder.
• Use glass jars, not plastic, for pickling.
• Store the fish in the fridge for longer freshness.

Nutrition Information

Nutrient	Amount (per serving)
Calories	250 kcal
Protein	24 g
Fat	10 g
Carbohydrates	14 g
Fiber	1 g
Sodium	320 mg

Serving Suggestions

Pickled Fish tastes great with soft white bread or fresh rolls. It’s also delicious with steamed rice or mashed potatoes. You can even serve it with a green salad for a light lunch.

This dish also works well as a cold starter for parties. Serve it in small bowls or jars for a pretty presentation.

Best Sides To Serve With

• Steamed jasmine rice
• Buttered bread rolls
• Boiled potatoes
• Mixed vegetable salad
• Crackers or rye bread

These sides balance the sharp, tangy taste of the Pickled Fish Recipe.

Storage and Reheating Tips

• Keep pickled fish in an airtight glass jar in the fridge.
• It stays fresh for up to 5–7 days.
• Do not freeze, as freezing changes the texture.
• Serve it cold straight from the fridge. Do not reheat it.

FAQs about Pickled Fish Recipe

1. Can I use any type of fish for this recipe?
Yes, you can use any firm white fish like hake, cod, or tilapia. Avoid oily fish because it can become too soft.

2. How long should I pickle the fish before eating?
At least 24 hours. But if you wait 48 hours, the flavor becomes deeper and richer.

3. Can I reuse the pickling liquid?
No, it’s best to make fresh pickling liquid each time to keep the fish safe and tasty.

4. Is Pickled Fish served hot or cold?
It’s always served cold or at room temperature. The cool taste makes it more refreshing.

5. How long can Pickled Fish last in the fridge?
If kept in a sealed glass jar, it can last up to one week without losing flavor.

Conclusion

Pickled Fish is a simple and flavorful dish you can make anytime. The mix of vinegar, spices and tender fish gives it a bold and tangy taste. It’s perfect for festive meals or family gatherings.

This Pickled Fish Recipe is also easy to store, making it great for meal prep. If you love unique and spicy seafood dishes, this recipe is a must-try.

Once you make it, you’ll see how easy and fun it is to prepare homemade pickled fish. Try it today and enjoy a dish full of flavor and tradition!

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