Pickled Fish Recipes

CAPE MALAY PICKLED FISH

Steps:

• Heat the oil in a large skillet over medium-high heat. Season the fish with salt and place in the skillet. Fry on both sides until fish is browned and cooked through, about 5 minutes per side. Remove from the skillet and set aside.
• Fry the onions and garlic in the same skillet over medium heat until translucent. Add the peppercorns, allspice berries, bay leaves, and red chile pepper. Pour in the vinegar and water and bring to a boil. Stir in the brown sugar until dissolved. Season with curry powder, turmeric, cumin and coriander. Taste and adjust the sweetness if desired.
• Layer pieces of fish and the pickling mixture in a serving dish. Pour the liquid over until the top layer is covered. Allow to cool then cover and refrigerate for at least 24 hours before serving.

PICKLED FISH

Steps:

• 1. The Fish: Clean and rinse the fillets 1 1/2 to 2 pounds. If fillets are thick slice on the bias to about 1/8" to 1/4" thick, then cut to size of quarter coin. Fish remain raw for this recipe. No cooking of fish. IMPORTANT: The fish bones will dissolve don't worry about them.
• 2. The Brine: Bring 2 cups white vinegar, 1 1/2 cups water and 1 cup pickling or canning salt to a boil and stir. Allow to cool to room temperature. If using stainless steel pan don't add salt until it comes to a high simmer. Otherwise salt can pit stainless steel cookware.
• 3. Put Fish into one gallon size zip-lock bag or sealable container and add the cooled Brine. Refrigerate for 2 to 4 days. Then drain and rinse twice. Then allow to soak in fresh cold water for 5 to 10 minutes.
• 4. The Pickling Liquid: Combine 1 2/3 cups white vinegar, 2/3 cup water, 1 2/3 cups sugar and bring to high simmer-low boil. Add the 2 tablespoons of Pickling Spices and 2 teaspoons Mustard Seed and simmer for 5 to 10 minutes. Allow to cool to room temperature. Then add the 3/4 to 1 cup of Riesling White Wine (I used Black Swan Brand), or use sweet to very sweet white wine of your choice. Strain and reserve both liquid and spices.
• 5. Packing Fish and Onions: In pint jars place a couple layers of Fish, then layer of onion and a small bit of the reserved spices. Continue layering until jars are full to 1/4 inch of top, pack firmly. Then fill with Pickling Liquid to 1/4 inch of top. Seal and refrigerate for 6 to 10 days. Refrigerated will keep months.
• 6. You can use the excess Pickling Liquid and Spices to make Sweet Refrigerator Pickles with Onions. Just combine sliced Cucumbers and Onions, and refrigerate.
• 7. Note: I posted this prematurely prior to editing and checking everything for this recipe on 3/5/10. I will do that and remove this note 3/6/10. Allow me to proof soon before trying this.

PICKLED FISH

Steps:

• Put fish in gallon jar, Add pickling salt and 1 cup white vineger.
• Put into refigerator for five days.
• Shake every day.
• Salt will not dissolve.
• After five days, rinse with cold water, drain and blot dry.
• Mix white suger, wine, 1 cup white vinger and pickling spice in sauce pot, heat just to a boil.
• Take off stove and let cool.
• Add fish and onions to clean gallon jar, then add brine.
• Shake occasionally.
• Fish will be ready to eat in 2 days.
• But the longer it sets the better it is.
• If you want to double this recipe, double everything but the spices.

DELICIOUS PICKLED FISH

Steps:

• Cut fish in 1" long strips.
• In a large jar, alternate layers of fish, onions and carrots until loosley full.
• Combine vinegar, sugar and seasonings in a pan and boil until sugar is dissolved.
• Cool.
• Pour over fish and refrigerate 24 hours before serving.