Pickled Fish Recipe

Name: Pickled Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg firm white fish fillet, cut into portions; 1/4 cup oil, for frying; 3 onions, sliced; 20 ml curry powder; 5 ml turmeric; 30 ml brown sugar; 125 g raisins; 500 ml wine vinegar; 150 ml water; 2 bay leaves; 30 ml apricot jam; salt and pepper, to taste

Servings: persons

1 kg firm white fish fillet, cut into portions
1/4 cup oil, for frying
3 onions, sliced
20 ml curry powder
5 ml turmeric
30 ml brown sugar
125 g raisins
500 ml wine vinegar
150 ml water
2 bay leaves
30 ml apricot jam
salt and pepper, to taste

1
Pat fish dry and fry until golden.
2
Drain and cool on paper towel.
3
When cool, layer in a deep dish.
4
In a clean pan, heat a little oil and fry onions til soft.
5
Add curry powder, turmeric, sugar and raisins and cook for 1 minute.
6
Stir in vinegar and water to make a thin sauce.
7
Add bay leaves, apricot jam and seasonings to taste.
8
Simmer uncovered for 10 minutes.
9
Pour over fish, cover and refrigerate for at least 3 days before serving.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 kg firm white fish fillet, cut into portions, 1/4 cup oil, for frying, 3 onions, sliced, 20 ml curry powder, and more.

Yes, Pickled Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Fish

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