Clay's Kitchen : Fish Recipes

Fish Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Pickled Fish

Servings: 8 to 12

4 pounds fish fillets (kabeljou, snoek or yellowtail are best, but you can also use hake), skin removed, filleted and divided into portions
sunflower oil for shallow frying
3 cups dark vinegar
¾ cup and 1 tablespoon water and brown sugar
1 tablespoon turmeric
a couple of black peppercorns
2 tablespoon curry powder, mild, medium or strong, according to you taste
4 large onions, thickly sliced into rings
8 bay leaves
1 to 3 fresh chili, seeds removed and finely chopped
1 teaspoon finely chopped fresh ginger
½ cup smooth apricot jam
1 tablespoon flour
salt and black pepper

Fry fish in hot oil until just done, remove and place on paper towels to drain. Set aside and leave to cool. Put all the ingredients, except for the fish and the flour into a saucepan. Bring to the boil and let it simmer for about 10 minutes.(The onion must not go soft) Mix the flour with a little water to form a paste and stir into the sauce. Bring to the boil, stirring frequently When the sauce has thickened, remove from heat. Place a layer of fish in a non-metal dish and, using a slotted spoon, scoop some of the onion from the sauce and pour over fish layer. Repeat with second layer. Then pour the sauce over the fish. Let it cool, then place in refrigerator. Wait at least 24 hours before serving, but usually at its best between three and seven days. Whole wheat bread and a plain green salad go well with this dish.

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