Svella Culla Pickled Fish Recipes

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CAPE MALAY PICKLED FISH



Cape Malay Pickled Fish image

This recipe is a traditional Easter time classic in Cape Town, South Africa. It is served mainly with hot cross buns or freshly baked bread.

Provided by NITSCKIE

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Seafood

Time P1DT1h30m

Yield 6

Number Of Ingredients 16

½ cup vegetable oil for frying
3 pounds cod fillets, cut into 2 to 3 ounce portions
salt to taste
2 large onions, peeled and sliced into rings
2 cloves garlic, chopped
8 whole black peppercorns
4 whole allspice berries
3 bay leaves
1 red chile pepper, seeded and sliced lengthwise
2 cups red wine vinegar
½ cup water
½ cup packed brown sugar, or to taste
2 tablespoons curry powder
1 teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander

Steps:

  • Heat the oil in a large skillet over medium-high heat. Season the fish with salt and place in the skillet. Fry on both sides until fish is browned and cooked through, about 5 minutes per side. Remove from the skillet and set aside.
  • Fry the onions and garlic in the same skillet over medium heat until translucent. Add the peppercorns, allspice berries, bay leaves, and red chile pepper. Pour in the vinegar and water and bring to a boil. Stir in the brown sugar until dissolved. Season with curry powder, turmeric, cumin and coriander. Taste and adjust the sweetness if desired.
  • Layer pieces of fish and the pickling mixture in a serving dish. Pour the liquid over until the top layer is covered. Allow to cool then cover and refrigerate for at least 24 hours before serving.

Nutrition Facts : Calories 337.5 calories, Carbohydrate 32.7 g, Cholesterol 97.4 mg, Fat 4.1 g, Fiber 2.6 g, Protein 41.9 g, SaturatedFat 0.6 g, Sodium 150.2 mg, Sugar 20.4 g

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

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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