Svella Culla Pickled Fish Recipes

PICKLED FISH

Steps:

• Put fish in gallon jar, Add pickling salt and 1 cup white vineger.
• Put into refigerator for five days.
• Shake every day.
• Salt will not dissolve.
• After five days, rinse with cold water, drain and blot dry.
• Mix white suger, wine, 1 cup white vinger and pickling spice in sauce pot, heat just to a boil.
• Take off stove and let cool.
• Add fish and onions to clean gallon jar, then add brine.
• Shake occasionally.
• Fish will be ready to eat in 2 days.
• But the longer it sets the better it is.
• If you want to double this recipe, double everything but the spices.

CAPE MALAY PICKLED FISH

Steps:

• Pickle the fish: Heat oil in a large skillet over medium-low heat. Add onions and cook, stirring, until soft and translucent, about 20 minutes. Add curry powder, turmeric, paprika, and coriander; cook, stirring, until fragrant, about 1 minute. Add allspice, turbinado sugar, ginger, chiles, dried bay leaves, and salt; cook, stirring, for 2 minutes.
• Carefully add vinegar and 1 cup water; increase heat to high and bring to a boil. Reduce heat to a simmer and cook pickling mixture for 10 minutes. Remove from heat and pour some of the pickling mixture into a 12-inch glass dish. Add an even layer of fish and pour over a little more of the pickling mixture. Add another layer of fish and repeat process until all the fish and pickling mixture have been used. Top with fresh bay or lemon leaves; loosely cover and let cool completely. Cover tightly and transfer dish to refrigerator; refrigerate for 2 days.
• Fry the fish: Remove fish from pickle, reserving onions, and pat dry. Place flour in a shallow dish and set aside. Heat oil in a large nonstick skillet over medium-high heat. Dredge fish in flour, shaking off excess. Add fish to skillet and cook, turning once, until golden brown and cooked through, about 4 minutes per side. Transfer fish to a paper towel-lined plate to cool.
• Serve: Meanwhile, place raisins in a small bowl and add enough water to cover; set aside. Fill a large bowl with 4 cups water; add salt and stir to combine. Add cabbage, apples, and celery; let stand 20 minutes.
• Drain raisins and cabbage mixture and add both to a large bowl along with parsley, mint, and cilantro; toss to combine. Serve fish topped with reserved pickled onions and cabbage mixture; garnish with cilantro leaves.

BAKED WILD SOCKEYE SALMON

Steps:

• Preheat oven to 375°F.
• In a small bowl, mix basil leaves, fennel and butter cubes.
• Season to taste with salt and pepper. Place sockeye salmon onto an oiled rimmed baking sheet.
• Stuff basil mixture into belly cavity of salmon and bake for 40 minutes or until firm to the touch and flesh is opaque and just beginning to flake.
• To serve, spoon additional stuffing onto each portion and drizzle with pan juices.
• NOTE: You can use one type of basil instead of the three different varieties.

PICKLED FISH

Steps:

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

PICKLED FISH

Steps:

• Cut the fish into neat pieces, dry, sprinkle with a little flour and salt; fry until done.
• Cut up the onions and boil until soft; strain off the water, cover the onions with vinegar and boil up again.
• Mix the corn flour and curry powder and use to thicken the onions and vinegar.
• Place alternate layers of fish and onion mixture in a dish and serve cold.

SOUS VIDE DILL PICKLES

Steps:

• Combine water, vinegar, salt, and alum in a liquid measure.
• Layer cucumbers, garlic, and dill in a resealable plastic bag. Pour brine mixture into the bag and seal securely.
• Immerse the bag into a heat-proof container of water with a sous vide cooker. Set temperature to 140 degrees F (60 degrees C). cook for 2 1/2 hours.
• Remove bag and set aside to cool, about 1 hour. Transfer to a jar and store in the refrigerator for 24 hours before serving.