Contributor

Mar 252 min

Not Your Mama’s Pickled Fish

If you are looking for an additional pickled fish dish that offers a wild card option to the pickled fish table, this recipe is for you.

A new take on pickled fish, exotic and delicious with pickled ginger, lime and coconut cream!

Not Your Mama’s Pickled Fish

Bonny Swanson

 

Ingredients

  • 1 kg kingklip, scaled and filleted, skin left on

  • ½ cup brown sugar

  • 8 cloves garlic, roughly chopped

  • 4 large onions, sliced into rings

  • 1 cup grape vinegar

  • ½ cup water

  • 20 peppercorns

  • 4 cloves

  • 4 allspice berries

  • 8 bay leaves

  • 3 tbsp masala (curry powder) Cartwright’s

  • 2 tsp cumin, ground

  • 2 tsp coriander, ground

  • 1 tsp turmeric

  • coarse salt, as needed

  • 2 tsp wet tandoori masala

  • 1 tsp Chinese 5 spice

  • 1 tsp Chinese 7 spice

  • Pickled sushi ginger

  • Fresh coriander

  • Coconut cream

  • Lime juice

  • Red chillies for garnish

Method

  1. Firm up the flesh of the fish by sprinkling coarse salt on both sides of the fillet and letting it stand in a glass bowl for 20 to 25 minutes.

  2. Thoroughly rinse the fillet under running water. Pat it dry with a paper towel.

  3. Cut the fish into serving portions leaving the skin on.

  4. Heat oil in a frying pan and fry the fish only on the skin side until the skin is crispy. NOTE: Do not cover the fish with flour or batter as normal in frying fish.

  5. Fry the onions and all the dry spices in loads of butter.

  6. Place the rest of the ingredients in a large pot, bring to the boil, stirring to ensure the sugar dissolves and does not burn on the bottom of the pot. Then simmer for approximately 8 minutes with the fried fish in the sauce until the onions are cooked but still crisp.

  7. Taste and add more sugar, salt and coconut cream.

  8. Serve slightly warm and dress with more coconut cream, fresh coriander and drizzle with fresh lime juice.

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