Pickled Fish


Rating: 3.33 / 5.00 (3 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:













Instructions:

Mix fish fillets with about 3 tsp. salt in a baking dish and toss to coat. Remove, drain and rub dry with kitchen roll. Heat 2-3 tbsp. oil in a shallow frying pan and fry the fish fillets on both sides (the fillets should have a glassy center). Remove the fillets from the frying pan and drain on kitchen roll. In a saucepan, bring sugar, vinegar, onion rings, ginger, turmeric, curry powder and remaining salt to a boil. Skim off any foam that forms during boiling, simmer on low heat for about 5 minutes. Remove onions with a slotted spoon and drain well. Cut chili peppers in half lengthwise, scrape out seeds. Layer onion rings, fish, chili and bay leaves in sterilized canning jars. finish all together with a layer of onions. Bring vinegar to a boil repeatedly and fill jars to capacity. Cover with the remaining oil, seal jars and let sit for 2 days. Serve pickled fish with baguette and lime slices as garnish.

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