Pickled Fish Recipe

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Lisa Clark Everyday

  • Yield: 10 Servings (as a side)
  • Preparation Time: 15 Minutes
  • Cooking Time: 30 Minutes


  • 30 ml olive oil
  • 5 large onions, cut into thin rings
  • 3 cm piece fresh ginger, grated
  • 4 cloves garlic, crushed
  • 80 ml Pakco curry paste
  • 5 ml turmeric
  • 15 ml whole allspice
  • 5 ml coriander seeds
  • 5 ml ground cumin
  • 6 bay leaves
  • 750 ml white vinegar
  • 200 g sugar
  • 150 g smooth apricot jam
  • 500 g Basic Grilled Fish
How to Make It
  1. In a stainless-steel saucepan over medium heat, add the olive oil and, when hot, gently sauté the onions until translucent.
  2. Add the ginger, garlic, curry paste and the spices and fry gently for a few minutes or until fragrant.
  3. Add the bay leaves, vinegar and sugar and stir until the sugar has dissolved.
  4. Add the apricot jam and slowly bring to a boil. Reduce the heat and simmer for 20 minutes.
  5. Place a layer of grilled fish into a deep glass or non-metallic container and pour a little of the hot sauce over it, to cover. Continue layering the fish and the sauce until all the fish is covered.
  6. Cool, then refrigerate until ready to serve.

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