Layered Pickled Fish with tangy vinegar and aromatic spices. Heritage on your table.
Nothing says tradition like Pickled Fish with vinegar and onions.
Enjoy the tangy, spiced flavors of Pickled Fish. A nostalgic dish perfect for festive meals or everyday family dinners.
Experience the flavors of Pickled Fish, tangy and spiced to perfection. Let us know how it turned out in your kitchen.
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Tangy, spiced, and nostalgic Pickled Fish everyone will love
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6–8 servings depending on size 1x
- Category: Seafood Recipes
- Method: Easy
Description
There is something truly comforting about Pickled Fish. The combination of tangy vinegar, sweet onions, aromatic spices, and tender fish makes it a staple for festive tables and a nostalgic taste of home.
Ingredients
- 750 g hake fillets or any firm white fish, cut into small portions
- 125 g flour
- Salt and pepper
- Oil for frying
- 2 large onions, thinly sliced
- 1 1/2 cups white vinegar
- 1 1/2 cups water
- 1/4 cup sugar
- 4 bay leaves
- 5 ml salt
- 1 1/2 tsp black peppercorns
- 4 whole cloves
- 1 tsp turmeric
- 1/4 tsp ground ginger
- 1 tbsp Packo masala curry powder
- 4 tsp Cornflour (Maizena) mixed with 4 tsp water
Instructions
- Season the 750 g hake fillets with salt and pepper. Dredge in 125 g flour.
- Heat oil in a frying pan and fry the fish until golden and cooked through. Drain on paper towels.
- In a saucepan, add 2 sliced onions, 1 1/2 cups white vinegar, 1 1/2 cups water, 1/4 cup sugar, 4 bay leaves, 5 ml salt, 1 1/2 tsp black peppercorns, 4 cloves, 1 tsp turmeric, 1/4 tsp ground ginger, and 1 tbsp Packo masala curry powder.
- Boil on medium heat for 10 minutes. Remove from heat and allow to cool slightly.
- Mix 4 tsp Cornflour with 4 tsp water to make a paste and stir into the sauce to thicken if needed.
- In a glass Pyrex dish, layer half the sauce, then the fried fish, then the remaining sauce.
- Refrigerate with a lid. Keeps up to 1 month.
Notes
Created, prepared, tried, and tested by Gail
Tangy, spiced Pickled Fish is perfect for family meals. Layered with sweet onions and aromatic spices, it’s a nostalgic favorite.
Pickled Fish is a tangy, spiced dish that warms the soul and brings family together. Sweet vinegar onions and aromatic spices make every bite memorable and perfect for festive or everyday meals.
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This is something I absolutely need to try. Do you think this recipe would work with grey mullet?
Hi Mariama, that’s a very good question. I am not familiar with Grey mullet, but as long as it’s a firm white fish I do not see why it will not work.
From my research, I found the following:
Yes, Grey mullet is a firm fish with a medium to firm texture. Its flesh is often described as meaty, firm, and oily, which makes it excellent for cooking methods like grilling, baking, or smoking.
I also found: Yes, you can use Grey mullet for pickling, and it can be a successful and delicious choice. Recipes for pickled Grey mullet often involve marinating it in a vinegar-based brine with spices and onions after it has been fried.
So yes, it seems to me that you will be able to use Grey Mullet in this recipe, although as mentioned I am not familiar with Grey mullet and the texture, but give it a try and let me know the outcome. I am very interested to hear from you how it turned out.