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Pickled Fish

Prep Time:

​

Cook Time:

​

Serves:

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Level:

Intermediate

About the Recipe

Golden fried white fish is layered with a gently spiced, sweet-and-sour vinegar sauce, developing deeper flavour as it rests.

Ingredients

  • 500 g firm white fish

  • 100 g seasoned flour

  • 3–4 eggs, beaten

  • Oil for deep frying


Sauce

  • 2 tbsp vegetable oil

  • 4 garlic cloves, chopped

  • 3 large onions, sliced

  • 1 tbsp grated ginger

  • 3–4 whole dried chillies

  • 1 cup grape or cider vinegar

  • ½ cup water

  • ½–⅔ cup brown sugar (depending on how sweet you like the sauce)

  • 6–8 ea peppercorns

  • 3 cloves

  • 3 allspice

  • 3 bay leaves

  • 2 tsp cumin powder

  • 2 tsp coriander, whole, crushed

  • 2 tsp yellow mustard seeds

  • 1 tsp turmeric

  • 1 tbsp masala

  • Salt and pepper to taste

  • ½–1 tsp cornflour (optional)

Preparation

Method


  1. Cut fish into thick finger-sized strips.

  2. Start the sauce by heating oil.

  3. Add onions, sauté for about 2 minutes; must still have some crunch. Add ginger and garlic and continue cooking, make sure that the garlic does not burn.

  4. Add the remainder of the dry spices and continue cooking.

  5. Add the sugar and allow to dissolve and lightly caramelise.

  6. Add the vinegar and water and allow to simmer (the ratio of water to vinegar can be adjusted according to personal taste).

  7. If you like to have a slightly thicker sauce, dissolve cornflour in a little water and add to the simmering sauce.

  8. Allow to thicken and remove from heat.

  9. If the onions are left to cook longer, it will not be crunchy but will allow the sauce to be thicker and sweeter.


For the fish


  1. Heat oil in a large pot.

  2. Make sure that you are ready for the deep-frying process; line up the fish, then the flour, and lastly the egg. Make sure you have kitchen towel ready with a slotted spoon.

  3. First coat the fish in flour, shake excess, then coat in egg, then lastly into the hot oil. Take care to carefully place the fish in the oil.

  4. Fry till golden, remove with a slotted spoon and place on kitchen paper towel.

  5. Continue till all the fish is finished.

  6. Place fish in a container and pour over warm sauce, gently combine by shaking the dish, ensuring that the sauce covers everything.

  7. Allow to cool and refrigerate for a minimum of two days.


Garnish

  1. Fresh coriander

  2. Fresh sourdough bread

  3. Butter

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