It can’t be Easter weekend without pickled fish! Editor Chad January shows you exactly how to mix the seasoning, fry the fish and make the sauce. Plus, he shares his three favourite ways to make the most of the leftovers.   

How To Make Pickled Fish  

1. Season The Fish  

Creating your own spice mix may take a bit of extra effort, but it’s worth it! If time, however, is short, store-bought works just as well! Toasting whole spices before grinding releases their flavour and aroma. You’ll know they’re ready when you smell the pungent fragrance. Keep a close watch: they toast quickly and should be removed before there is smoke.  

Fish Masala Spice Mix 

Makes ¾  Cup 

Ingredients

¼ cup coriander seeds
2 tbsp cumin seeds
2 tbsp fennel seeds
2 tbsp black peppercorns
8 cloves handful fresh or dried curry leaves
1 tbsp garlic powder
1 tbsp ground ginger
1 tbsp cinnamon
1 tbsp medium curry powder
1 tbsp ground turmeric
1 pinch salt

Method

1. Toast coriander, cumin, fennel seeds, black peppercorns, cloves and curry leaves in a dry, hot pan for 1-2 minutes or until fragrant. 
2. Cool completely and grind in a pestle and mortar until fine.
3. Combine with garlic powder, ginger, cinnamon, curry powder, turmeric and salt.  
4. Store in an airtight container until ready to use.

Chef’s Tip: Add some olive oil and lemon juice to your spice mix to make a paste. Add this to a quick dinner for a flavour boost.  

 

2. Fry The Fish  

Cook the fish your way: batter and deep-fry the fish, or simply pan-fry.   

Deep-Fried Fish

Ingredients

vegetable oil, for deep frying
2kg firm white fish (we used hake)
salt and milled black pepper
2 cups cake flour
2 tbsp fish masala spice mix
2 cups milk

Method

1. Heat oil in a large pot. Portion fish, pat dry with kitchen paper and season. 
2. Combine cake flour, spice mix and milk. Season well. 
3. Dip each fish portion in batter to coat evenly. 
4. Deep-fry in hot oil for 4-6 minutes. Drain on kitchen paper and repeat with remaining fish and batter. Be sure not to overcrowd your pan. 

 

Pan-Fried Fish  

Ingredients

3 tbsp vegetable oil
2kg firm white fish
salt and milled black pepper
2 tbsp fish masala spice mix
1 cup cake flour   

Method

1. Heat oil in a large pan. Portion fish and dry with kitchen paper. 
2. Season fish and sprinkle with masala spice mix. 
3. Dip each portion in cake flour to coat lightly. Dust off excess. 
4. Fry fish in batches for about 5-7 minutes or until cooked through. Drain on kitchen paper. 

 

3. Pickle The Fish 

Serves 6-8 • Total Time 45 Min [Plus Pickling] 

Ingredients

1 portion deep-fried or pan-fried fish
5 cups water
4 cups white spirit vinegar
3-4 bay leaves
3 tbsp curry powder
1 tbsp fish masala spice mix
2 tbsp ground turmeric
1 tbsp black peppercorns
1 tbsp coriander seeds
2 cups brown sugar
290g apricot jam
2 tbsp cornflour
6-8 onions, sliced into rings

 

Method

1. Arrange cooked fish in a deep baking tray or large bowl with a lid. 
2. Combine water, vinegar, bay leaves and spices in a large pot. 
3. Bring the mixture to the boil and keep it there for about 8 minutes. 
4. Add sugar and jam and simmer on high for 10-12 minutes. 
5. Mix cornflour and ¼  cup of pickling sauce in a separate bowl until smooth. Simmer for 5 minutes or until sauce has thickened slightly. Adjust seasoning to taste. 
6. Add onion and simmer for 5 minutes. Cool slightly. 
7. Pour pickling liquid over fish and cool completely, cover and refrigerate. 
8. Pickle for at least 48 hours before serving, or store for up 3 weeks. 
9. Serve with garlic naan, hot cross buns, rotis or a side salad. 

Top Tip: Make a raita with plain yoghurt, grated cucumber, red chilli, chopped red onion, and fresh coriander. Season well. This creamy sauce is to die for dolloped onto the pickled fish.  

 

Three Ways With Pickled Fish 

Pickled fish Buddha bowl 

Serves 2 • Total Time 20 Min 

 

Ingredients

2 cups cooked pearl or regular couscous
salt and milled black pepper
2 tbsp fresh coriander
¼ cup lemon juice plus zest
2 cups pickled fish
60g mange tout, cooked and sliced
200g cauliflower florets, roasted
¼ head red cabbage, shredded

 

Method

1. Season couscous and toss through coriander, lemon juice and zest. 
2. Divide between two serving bowls. 
3. Divide pickled fish, mange tout, cauliflower and cabbage between serving bowls. 
4. Drizzle with extra pickled fish sauce. 

 

Quick pickled fish pâté 

Serves 4-6 • Total Time 20 Min 

 

Ingredients

2 tins cannellini beans, drained and rinsed
1½ cups pickled fish, bones discarded
¼ cup pickled fish sauce
2 cloves garlic, chopped
handful fresh coriander
salt and milled black pepper
handful spring onion, sliced

 

Method 

1. Blitz beans, fish, sauce, garlic and coriander. Season well with salt and pepper. 
2. Serve on toasted ciabatta or hot cross buns, sprinkled with spring onion. 

 

Pickled fish tart 

Serves 4 • Total Time 35 Min 

 

Ingredients

400g puff pastry
2 tbsp melted butter
2 cups pickled fish
½ punnet cherry tomatoes, halved
4-5 radishes, sliced
handful fresh coriander, chopped
lime wedges, to serve   

Method

1. Preheat oven to 180°C. 
2. Roll out puff pastry into a 3mm thick rectangle and score a 5cm border with a sharp knife. Brush with the melted butter. 
3. Bake for 15 minutes or until golden. 
4. Serve topped with fish, tomatoes and radishes and garnish with coriander. Serve with lime or lemon wedges.

 

Photography: Fresh Living Magazine