Pat’s Pickled Fish

Texies Pickled Fish

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2kg Yellowtail or Hake – filleted and sliced.
½ kilogram onions, peeled and sliced
1 cup brown vinegar
1 cup water
1 cup sugar
1 teaspoon turmeric powder
1 heaped tablespoon of curry powder
2 teaspoon of salt
1 teaspoon of black crushed peppercorns
5 bay leaves
Flour for dusting the fish
2 tablespoons oil for frying


Blend the curry powder & turmeric together in a bowl.

On the stove, bring the brown vinegar, water, sugar, salt, pepper, curry powder, turmeric and bay leaves to a rapid boil.
Drop in the sliced onion at boiling point and turn down the heat.
Simmer gently for 12 minutes.
Remove from the stove and allow to cool.

Meanwhile season the slices of fish with salt & pepper.
Dip into the flour coating the fish lightly.
Fry the fish in hot oil and allow to cool.
In a Pyrex or enamel dish, place a layer of the onion sauce, then layer the fish and continue in layers with the sauce on top.
Cover and refrigerate for 1 – 2 days before serving.
This will keep for one week in the fridge.

Serve with a fresh green salad and crispy white rolls.

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