Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, traditional pickled fish. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Traditional Pickled Fish is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Traditional Pickled Fish is something which I have loved my entire life. They’re nice and they look wonderful.
Lift the fish carefully from the pan with a fish slice and place in a non-metallic dish. Transfer the sauce to a processor and blitz until smooth. Pour the sauce over the fish and cover with cling film.
To begin with this recipe, we must prepare a few ingredients. You can cook traditional pickled fish using 7 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Traditional Pickled Fish:
- Take 2 kg filleted Hake fish
- Make ready Sunflower Oil
- Get Onions
- Get Leaves Bay
- Make ready Black pepper corns, turmeric, fish masala
- Get vinegar
- Make ready sugar, salt and pepper to season
Add curry powder, turmeric, ginger and coriander and stir through. Add vinegar and water and bring to a simmer. The pickled technique was a traditional preservation pickling method used for fish in those areas and it soon became a firm favourite in South Africa. Fishermen and slaves would pickle fish to preserve their catch, making sure that nothing went to unnecessary waste.
Instructions to make Traditional Pickled Fish:
- Fry fish in pan with enough oil to cover fish and to avoid breaking up.
- Once all the fish is fried add into a deep oven dish and allow to rest.
- Add sliced onions to the same pan and fry until soft.
- Remove the onions and the Oil and pour into a deep pot.
- Add the rest of the ingredients and allow to boil.
- Allow to stand for 24 hours before serving with fresh home made bread or buns
Pour the hot sauce over the fish and ensure that every piece is properly coated with the pickle. Allow to cool and set into the refrigerator for three to four days. This will allow the flavours to develop and help the fish and onions to cure. Turn the lot every day to get the pickle soaking in properly. Cut the fish into thick, finger-sized strips.
So that’s going to wrap it up for this exceptional food traditional pickled fish recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
