PICKLED FISH
This is a tangy and interesting way of preparing fish. Another prepare-ahead meal for great summer entertaining.
Provided by Bokenpop aka Mad
Categories South African
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Pat fish dry and fry until golden.
- Drain and cool on paper towel.
- When cool, layer in a deep dish.
- In a clean pan, heat a little oil and fry onions til soft.
- Add curry powder, turmeric, sugar and raisins and cook for 1 minute.
- Stir in vinegar and water to make a thin sauce.
- Add bay leaves, apricot jam and seasonings to taste.
- Simmer uncovered for 10 minutes.
- Pour over fish, cover and refrigerate for at least 3 days before serving.
Nutrition Facts : Calories 593.8, Fat 17.6, SaturatedFat 2.8, Cholesterol 167.5, Sodium 197, Carbohydrate 64, Fiber 3.9, Sugar 44.5, Protein 48.5
PICKLED FISH
Many of you have purchased Pickled Herring I am sure. It has been a New Years Eve Tradition in our house for over fifty years. "Noon Hour" is a good brand. You can make a very good Pickled Fish at home. I prefer the sweet vinegar and wine rather than the creamed variety. I started experimenting with the cheapest fish I could...
Provided by Gary Hancq
Categories Seafood Appetizers
Time 1h10m
Number Of Ingredients 15
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.
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