Spicy Pickled Fish Recipes
SPICY PICKLED FISH
This is a sweet n sour fish dish. The fish fillet is first coated with flour and then deep fried to give it a crispy texture. So it is best to serve it immediately after the seasoning sauce has been poured over it, otherwise as the sauce set it, the fish will not be as crispy. Enjoy!
Provided by Mae Xenchezka
Categories Chinese
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cut fish fillet to small pieces.
- Dip each fish piece into the beaten egg, coat it evenly and drip off excess.
- Next coat fish pieces in salt and flour mixture.
- Shake off excess.
- In a bowl, mix together seasoning sauce- chilli sauce, tomato ketchup, lemon juice, sugar and sesame oil.
- Mix well.
- Set aside.
- Heat oil in a frying pan.
- Deep fry fish fillet, drain.
- In a saucepan, simmer seasoning sauce, stirring to thicken sauce.
- Once sauce thickens, remove from heat.
- Pour sauce over fish fillet.
- Sprinkle spring onion on top as garnish and serve immediately.
Nutrition Facts : Calories 389.3, Fat 7, SaturatedFat 1.6, Cholesterol 230.5, Sodium 1876.7, Carbohydrate 15.6, Fiber 2, Sugar 7.4, Protein 61.8
CAPE MALAY PICKLED FISH
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
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
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