Pickled Fish is an absolute MUST come Easter time. Like Hot Cross Buns, and Marshmallow Eggs, no Easter long weekend is quite complete without it. And there’s nothing wrong with the store bought stuff! But if you knew how easy it was to make yourself, you’d be dying to give it a go.
Bet you buy your Pickled Fish for Easter feasts! This recipe will show you how easy it is to make your own...
For the pickling sauce
- 2 onions, peeled and thinly sliced
- 2 cloves of garlic peeled and thinly sliced
- 4 cm piece of fresh ginger, peeled and grated
- 2 whole star anise
- 1 cinnamon stick
- 3 cloves
- 3 whole peppercorns
- 10 ml curry powder
- 5 ml masala powder
- 5 ml tumeric
- 100 ml apricot jam, can be chunky
- 200 ml water
- 200 ml white wine vinegar
- Pinch dried chilli
- Salt to taste
For the fish
- 800 g - 1 kg white fish, like hake
- About 250 ml flour
- Salt and black pepper to taste
- Oil for frying
- To make the pickling sauce, fry the onion and garlic for a minute or two in a little oil until softened. Add the spices and allow to warm up and become fragrant before adding the apricot jam.
- Stir in a little bit of vinegar to form a paste and then add the rest of the vinegar and water. Bring to a simmer and allow to cook for about 2 minutes.
- In the mean time, cut the fish into chunky portions. Mix the flour with salt and pepper then dip the fish portions in the flour.
- Heat enough oil in a large frying pan then cook the fish on both sides for about 3 minutes until golden.
- Keep an eye on the pickling sauce. If it is too runny, it can be thickened with a little flour, but a runny sauce is better as it thickens up a bit when cooled. Taste the sauce to check seasoning.
- Place the cooked fish and sauce with onions into layers in a serving dish. Allow to cool before covering with clingfilm and placing it in the fridge. Allow to pickle for at least 2 days and turn the fish twice a day to ensure even pickling, before serving or putting into a hygienically cleaned jar.
- Enjoy the pickled fish at room temperature with fresh, crusty bread and late harvest sweet wine.