This recipe is a traditional Easter season staple. It is typically served with hot cross buns or freshly baked bread. Here’s an easy pickled fish recipe to follow.
Pickled Fish Recipe
Serves up to six people, but you can adjust it to make the recipe smaller.
Ingredients
- ½ cup vegetable oil
- 2 teaspoons coriander powder
- 3 pounds of cod fillets, cut into 2-ounce to 3-ounce pieces and salted to taste
- 4 allspice berries, whole
- 2 chopped garlic cloves
- 8 black peppercorns, whole
- 2 tsp of cumin powder
- 2 large peeled and sliced onion rings
- 2 tbsp curry powder
- 3 bay leaves
- 1 seeded and sliced lengthwise red chili pepper
- 2 cups vinegar (red wine)
- ½ cup of water
- ½ cup packed brown sugar, or as desired
- 1 tsp of turmeric powder
Cooking Method
- In a large pan over medium-high heat, heat the oil. Add salt to the fish, then put it in the pan.
- Fry on both sides for about 5 minutes, or until the fish is browned and cooked all the way through. Take out of the pan and set aside.
- Fry the garlic and onions in the same pan over medium heat until the onions become clear.
- Add the red chili pepper, peppercorns, allspice berries, and bay leaves.
- Pour the vinegar and water into the pot and heat until it boils.
- Add the brown sugar and stir until it’s dissolved. Curry powder, turmeric, cumin, and coriander can be used to season food.
- Taste it and change the sweetness if you want to.
- In a serving dish, layer fish pieces and the pickling mixture. Pour the liquid on top until it covers the top layer.
Let it cool, cover it, and put it in the fridge for at least 24 hours.
Also read: Steamed Bread Recipe
Summary
Recipe Name
Pickled Fish Recipe
Author Name
Nelson Kalula
Published On
Preparation Time
Cook Time
Total Time
