South African pickled fish
Product Details
For a rich tasting and less complex Pickled Fish preparation use (2) level tablespoons of 'idospices' Cape/Malay curry powder, masala to create thick paste in place of cumin, corriander, tumeric, ground chillies(chilli powder). Can also add (1-2) tablespoons of sugar with vinegar to sweeten.
Recipe:
Slice fish into desired size. Soak in salted water (1 teaspoon, salt) for an 1 hour, then drain well.
Prepare a thick paste with cumin, corriander, tumeric, ground chillies(chilli powder), salt and a dash af water. Smear all over the fish. Set a side.(can use 2 tablespoons of Cape/Malay
curry powder, masala instead)
Heat the oil in a fry pan and shallow fry fish for 3-4 minutes on both sides. Drain fish on paper towel.
In a saucepan place some oil (4-5 tablespoons) from fry pan and heat. Add onion, green chillies and garlic, saute for 3 minutes. (add cumin seeds) OPTIONAL.
Add
vinegar, fish, remaining salt (1 teaspoon), thyme and mint, bring to the boil, simmer for 2 minutes. Remove from heat, cool and refridgerate in sealed container.
Ingredients:
500g, boneless fish
2 green chillies, sliced
1 large onion, sliced in thick rings
2 teaspoons, ground chillies (chilli powder)
2 cloves, garlic (fresh), finely chopped
3/4 cup, canola oil
1/2 cup, fresh mint leaves, chopped
1 tablespoon, fresh thyme (remove from stem)
3 tablespoons, corriander powder and cumin powder
3 teaspoons, tumeric powder
2 teaspoons, Salt
250ml, white vinegar (1 cup)
Optional: 1 teaspoon, whole cumin seeds
500g, boneless fish
2 green chillies, sliced
1 large onion, sliced in thick rings
- Processing Type:Boneless
- Preservation Process:Oil
- Shape:Sliced
- Style:Fresh
- Category:Fish
- Country:Australia
- telephone:61-421-361164
| Processing Type: | Boneless |
| Preservation Process: | Oil |
| Shape: | Sliced |
| Style: | Fresh |
| Category: | Fish |
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