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Pickled Fish recipe

Pickled Fish recipe


Pickled Fish

This recipe takes me back to the days when I started fishing and my grandmother used to make pickled fish at Christmas time.
Name Pickled Fish
Preparation time 1.5 hours
Cooking time 1.5 hours
Ready in 2 days the fish needs to rest in the fridge for the flavours to infuse
Recipe yield
10 150g portions
For the fish.

400g flour
1.5kg firm white fish Kob, Shad, Cape Salmon, Gurnard, Hake or Yellowtail
1tsp sugar
1tsp Himalayan rock salt or table salt
1 tbs Garam masala
1 tbs Packo curry powder or your own favorite masala or curry powder
200ml ice water for the batter
500ml sunflower oil to deep fry the fish in
Mix the spices with the flour and split in half. Mix half with ice cold water and the other half to dust the fish in.
Mix the water and flour seasoned with a tbs of Packo curry powder 1tbs Garam Masala and 1tsp sugar and 1tsp salt. Dust the fish in flour and dip into the batter before frying the fish in hot oil. Once the fish is cooked place it in the hot sauce to infuse. Let the fish cool and place in the fridge for a minimum of two days before serving.

Ingredients for the sauce
100ml to fry the carrots and onions
200g Golden brown sugar
5 garlic cloves
50g Ginger sliced
500g 6 large onions sliced
200g 4 Carrots
750 ml Pasata or tomato puree available from fruit and veg city in 720ml bottles
300ml brown grape vinegar
250ml cup water
8 peppercorns whole
4 cloves whole
2 tsp. crushed green cardamom pods
5 Cinnamon sticks
4 Allspice berries
5 Lemon or bay leaves
2 tbs. Packo curry powder
2 tbs ground Fennel seeds
2 tbs. Cumin, ground

2 tbs. Coriander, ground
2 tsp. turmeric
60 Bunch of fresh coriander chopped
60g Himalayan pink salt, as needed
100ml oil, as needed for frying
Fresh limes and coriander to garnish

Chef’s tip:
Pre salt the fish by packing it in a sugar and salt mix equal parts 200g of each for 2 hours to remove excess liquid from the fish this will make the fish more firm add flavour before it is placed in the pickling sauce. Make sure to rinse the fish under cold water and patting it dry before cooking it. 2LTs of sauce will pickle 1.5kgs of fish
Method to prepare the pickling sauce:
Heat the oil in a heavy pan I use a cast iron casserole pot, add the chopped onion, grated carrots stir for 5 minutes with the heat on high to soften the mixture. Add the ginger, garlic and chilli. Stir for 2 min turn the heat down to low add the Pakco, turmeric, cumin and coriander and the rest of the spices cook until the onions till soft and lightly browned, then add the water vinegar and sugar add the tomato puree, and simmer very gently for 30 minutes stirring occasionally making sure nothing burns. Once the sauce is ready place the fried fish in the hot curry sauce


Pickled Fish recipe

About Dean Dickinson

I am a passionate chef with high standards to food and a love for food photography. I love developing new concepts and menu ideas always looking to set new standards with a very competitive nature. I spent 7 years working in some of the best kitchens in London. My career started working in a pub kitchen at the Queens head in Marylabone st in 95 and quickly moved on to the production kitchens of Harrods where I spent 6 months learning how to prepare gourmet terrines, amazing sandwiches and my first experience of fine dinning in the Georgian restaurant. I moved on to various kitchens in London improving each time I moved and learning a variety of skills along the way. I had the opportunity to work on some of the UK landmark events including Wimbledon tennis catering for the royal box and the common wealth games in 2000. I worked my way to Executive head chef of Goldman Sachs feeding an average of 4000 staff each day. I then moved on to work for Canape's Direct as Development chef where we product up to 30 000 canapes a day for various London events. I started my own Kitchen called South African Table in London in 2001 before moving back to South Africa at the end of 2002 to start Imagination Food Design.
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