Spicy Pickled Fish
With Easter only a few days away, don’t get the lockdown blues. You can still create your family feast with this traditional Pickled Fish recipe! Aromatic and spicy, it’s exactly what we all need right now.
Spicy Pickled Fish
2020-04-07 21:12:38
A spicy recipe, bursting with flavour!
Print
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
- 2 Yellowtail Fillets (approx 1kg each)
- 4 onions (sliced into rings)
- 500ml brown vinegar
- 500ml white vinegar
- 170ml water
- 30g sugar
- 50ml curry powder (masala)
- 15ml turmeric
- 1 tsp cayenne pepper
- 8 lime leaves (or lemon leaves)
- 2ml black pepper
- 1 cup apricot jam
- FOR THE BATTER
- 1 tsp salt
- 1/2 tsp pepper
- 1 egg
- 1 cup flour (sifted)
- 1 cup milk
- Corn Starch (maizena)
- Oil for frying (to fill up approx 1/4 of the pan)
Instructions
- Remove skin from the yellowtail fillets.
- Cut the fillets into two pieces, removing the boney section in the middle.
- Cut your fillet halves into chunky blocks. Cover and set aside.
- Add all of the following into a large pot: onion rings, vinegar, water, sugar, masala, turmeric, cayenne pepper, lime leaves, black pepper and apricot jam. Cook slowly for approx 40 minutes.
- In a blender first add the egg and milk and blend until well combined.
- Add the salt, pepper and flour and blend until it forms a batter with no visible lumps.
- Leave the batter for 30 minutes.
- Blend the batter again just before using to create some nice air pockets.
- Put some cornstarch in a bowl and roll the yellowtail chunks until they are lightly coated. (Using cornstarch before applying the batter will act as a natural glue and help the batter to stick to the fish).
- Fill a pan with oil approximately a quarter of the way up the side and put on a medium to high heat.
- Dip the cornstarch covered fish chunks into the batter until completely covered and then fry in the heated oil for approximately 2-3 minutes per side. You want to have a slightly golden batter but you don't want to overcook your fish.
- Remove the fried pieces and place them on some paper towel so that it soaks up some of the excess oil.
- Once all the pieces are fried, set aside before placing them into glass jars or glass containers. (I was able to fill 3 large jars).
- Check on your sauce which should have reduced nicely on the stove. Remove it from the heat after your 40 minutes is up and while the liquid is still hot, pour over the fish in their containers.
- Allow to cool before refrigerating. Keep in the fridge for 2-3 days before eating which will allow the fish to soak up all those awesome flavours!
Notes
- This recipe is quite spicy, so if you don't like too much heat, you can reduce the amount of masala.
The Fish Wife https://fishwife.co.za/
Crispy Crumbed Hake
This recipe is so incredibly simple yet so utterly delicious! I adapted this recipe which I stole from my mother’s cook book. So in due time I shall also be sharing the original version which is for crumbed soles: stay tuned!
But for now, all I can say to this one is… you’re welcome!
Crispy Crumbed Hake
2020-04-05 17:30:48
Serves 6
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
- 2 x Hake Fillets
- 1/2 Cup Cornflake Crumbs (DO NOT SUBSTITUTE)
- Salt & Pepper
- Shards of butter (approx 2-3 Tbsp)
Instructions
- If you are using frozen hake fillets, you can allow them to defrost in the fridge overnight.
- Line a baking tray with tin foil and grease with spray and cook.
- Pat dry the fillets on both sides and place on the baking tray skin side down.
- Season the fillets with salt and pepper.
- Sprinkle the cornflake crumbs over the fillets (about 1/4 cup per fillet). Use your finger or the back of a spoon to evenly coat.
- Slice thin shards of butter and evenly space over the fillets.
- Switch the grill on to low and place the tray under the grill for approximately 2 minutes allowing the butter to melt.
- Once the butter has melted remove from the oven and add extra shards of butter to any areas that have been missed and remained dry.
- Place the tray back under the grill, this time on a medium heat setting on the second shelf from the top.
- Grill for 10 minutes and remove from the oven.
- The crumbs should be a nice golden colour.
- Serve immediately with a side or two of your choice.
- On a side note I love to add a bit of pink sauce to my hake, for those of you who also do, I will include this in the notes below.
My easy Pink Sauce
- 2 Tbsp Mayo
- 1 Tbsp Tomato Sauce
- 1 Tbsp Sweet Chilli Sauce
- 1 Tbsp Chutney
- (mix all together)
The Fish Wife https://fishwife.co.za/
Fishy Oatmeal Dog Biscuits
Here’s a recipe specially designed for your canine best friend! What I love about these delicious doggy treats is that you can use up any left over fish from the night before. Your furry friend will love you for it!
If you have little kids at home, it’s also a great family activity. My little girl was just too excited to bake her “Nessie Noodle” some fresh fishy biscuits!
Remember to store in the fridge. You can also freeze halve the batch and use later as they freeze really well.
Fishy Oatmeal Dog Biscuits
2020-03-27 21:38:51
Serves 30
This is one for your furry friends!
Print
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
- 3 cups of Oats
- 300g of fish, shredded (any fish)
- 2 eggs
- 1 tsp coconut oil (or canola oil)
Instructions
- Turn oven on to 180 degrees Celsius.
- Add the oats to a blender and blend into a course oatmeal flour.
- Add the fish, eggs and oil and blend till well combined.
- Remove from the blender and work into a dough.
- On a flat surface or rolling mat, add a bit of flour and roll the dough into a flat sheet. The biscuits won't rise, so make sure they are the thickness you desire before using the cookie cutter.
- Use your choice of cookie cutter to create your doggy biscuit shapes and place on a greased baking tray.
- Bake for 25 minutes.
- Biscuits are done when slightly golden in colour.
Notes
- I used a 7cm dog bone cookie cutter and got 30 biscuits out.
- You can half the mixture to make less.
The Fish Wife https://fishwife.co.za/
