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.
Ingredients
- 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
Cut the Fish
- Cut the fish into medium pieces. Rinse well and pat dry with a clean towel.
Season the Fish
- Sprinkle salt on both sides. Let it sit for ten minutes to soak in flavor.
Coat the Fish
- Mix flour and cornstarch in a bowl. Coat each fish piece lightly.
Fry the Fish
- Heat oil in a large pan. Fry the fish until golden and crisp. Place on paper towels to drain.
Make the Pickling Sauce
- In a pot, heat a little oil. Add onions and cook until soft and golden.
Add Spices
- Add curry powder, turmeric, and bay leaves. Stir well to release the aroma.
Add Liquid Mix
- Pour in vinegar, water, sugar, and peppercorns. Stir and let it boil.
Simmer the Sauce
- Reduce heat. Simmer for five minutes until slightly thick and fragrant.
Layer the Fish
- In a clean glass jar, place a layer of fish, then onions and sauce. Repeat layers.
Marinate the Fish
- Close the jar tightly. Keep in the fridge for 24–48 hours to pickle.
Serve and Enjoy
- Serve cold or at room temperature. Enjoy with bread or rice.
Notes
- 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.