Ingelegde Vis Pickled Fish Recipes

INGELEGDE VIS (PICKLED FISH)

Ingelegde Vis (Pickled Fish) image

From: "The Africa News Cookbook, African Cooking for Western Kitchens". South Africa, Dutch territories East- Indies origin. Any firm, fleshy fish will pickle well. Great alongside potato salad. *Needs to sit 2 days before serving.

Provided by Engrossed

Categories Lunch/Snacks

Time P2DT15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb firm fleshy fish, cut into pieces
flour, for dredging
4 medium onions
1 cup white vinegar
1 teaspoon turmeric
2 teaspoons curry powder
1 teaspoon peppercorn
2 bay leaves
2 teaspoons brown sugar

Steps:

Preheat oven to 350°F.
Wash and pat dry the fish pieces and dip them in flour to coat.
In a baking dish, make a bed of onion slices and lay fish on top.
Combine remaining ingredients and pour over the fish and onions.
Cover with a tight fitting lid or seal with foil and bake for 1 hour.
Remove from oven and let cool, then refrigerate for 2 days before serving.

Nutrition Facts : Calories 93.8, Fat 0.6, SaturatedFat 0.1, Sodium 11.6, Carbohydrate 20.2, Fiber 4.2, Sugar 7.3, Protein 2.1

PICKLED FISH

Pickled Fish image

This recipe comes from my husbands aunt. We love to fish and some times I get tired of fried fish, so I tried this recipe I found in one of my many cook books. We love it, and its cheaper than the pickled fish in the stores.

Provided by michele frank

Categories Scandinavian

Time 35m

Yield 1 quart

Number Of Ingredients 9

Ingredients

1 quart of raw fish, cut in bite size piece
5/8 cup pickling salt (1/2 cup plus half of 1/4 cup)
1 cup vinegar
1 cup white sugar
1/2 cup white sherry wine (if you don't have sheery wine you can use Bacardi rum)
1 cup white vinegar
1/4 cup pickling spices, tied in
cheesecloth
1 -2 large onion, sliced

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.

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