Pickled Fish Recipe
Pickled Fish with fresh grass based ingredients & Sichuan pickles. Then cooked and chilled.
Procedure:
Step 1: Place the fish in an excedingly bowl and sprinkle with salt. Place within the refrigerator for approx. 2 hours.
Step 2: Meanwhile, in an exceedingly massive pot, add one liter of vinegar, a pair of teaspoons salt, sugar, mustard, coriander, fennel, peppercorns, garam masala, ginger and chillies. wake the boil for five minutes. take away from heat.
Step 3: Add the onion to the vinegar solution. Leave for one hour to infuse.
Step 4: Remove the fish from the salt and pat with towel, removing the maximum amount salt as potential.
Step 5: Layer the fish and onion in sterilised jars, adding a couple of bay leaves per jar. cowl the fish with the vinegar mixture and seal forthwith.
Step 6: Leave for one week to infuse. Store for up to three months in an exceedingly cool place.
Step 7: Once opened, store within the refrigerator.
Procedure:
Step 1: Place the fish in an excedingly bowl and sprinkle with salt. Place within the refrigerator for approx. 2 hours.
Step 2: Meanwhile, in an exceedingly massive pot, add one liter of vinegar, a pair of teaspoons salt, sugar, mustard, coriander, fennel, peppercorns, garam masala, ginger and chillies. wake the boil for five minutes. take away from heat.
Step 3: Add the onion to the vinegar solution. Leave for one hour to infuse.
Step 4: Remove the fish from the salt and pat with towel, removing the maximum amount salt as potential.
Step 5: Layer the fish and onion in sterilised jars, adding a couple of bay leaves per jar. cowl the fish with the vinegar mixture and seal forthwith.
Step 6: Leave for one week to infuse. Store for up to three months in an exceedingly cool place.
Step 7: Once opened, store within the refrigerator.
Jan 19, 2015 by
Servings: 6
Prep Time: 45 Minutes
Total Time: 1 Hour
Prep Time: 45 Minutes
Total Time: 1 Hour
Related Categories: Fish Recipes,
Ingredients:
staple fish,sauerkraut,peppers