Pickled fish

Just before we start I must tell you that I used to buy this fish delight from one of our largest retail stores in South Africa. But then the prices went up and it became too expensive for the man on the street, so I knew I had to do something. 

So I went on a mission to find the best recipe for pickled fish out and this is what I finally landed up with .......delicious!! And very easy on the pocket.

You can use Dorado (Mahi Mahi) Hake or Kingklip. My personal best is Dorado, but it might not always be available wherever you are.

OK enough.... let's start the ball rolling and gather our ingredients.

Ingredients

• 800 g  Dorado  
• 15 ml Oil 
• Seasoned flour (flour with Atlantic Sea salt and White pepper)
• 6 Bay Leaves 
• 4 Onions sliced into rings
• 375 ml Brown Vinegar
•  250 ml Water 
• 185 ml Sugar 
• 15 ml Turmeric 
• 45 ml Curry powder
• 45 ml Corn Flour 
• 5 ml Salt 
• 10 Mixed Peppercorns 

Method

• Cut your fish into rectangles approx. 70x30mm.
• Dust with the seasoned flour and fry in hot oil until golden brown and cooked through.
• Remove from the pan and set aside on absorbent paper.
• Cook the onions (which, incidentally are very good for you) for 10 minutes in vinegar and water.
  
• Add Bay Leaves, sugar, water, Turmeric, curry powder, sea salt  and Mixed Peppercorns,   cook until soft.
• Return the fish to the pot.
• Mix the corn flour with a little water and add to sauce mixture.
•  Stir until well blended.
•  Simmer uncovered until sauce thickens. 

Plating your Pickled Fish

• Potato salad.
• Pasta salad.
• lettuce salad.
• Greek salad.
• Italian salad. 
• Three bean salad.
  
• Rice salad, and the list goes on.

This article was printed from Home-Cooking-Haven.com.com

Oven Temperatures

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small  ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander:  Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid

Seep:  To soak in a  liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.

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