Pickled Fish with Caramelized Onions
A vibrant dish featuring deep-fried fish complemented by sweet and tangy pickled onions, perfect for gatherings.
Servings: 4 servings
Calories: 350kcal
Ingredients
Fish
- 2 lbs 2 lbs firm white fish (hake, cod, or kingklip) Choose high-quality, fresh fish or properly thawed frozen fish.
Seasonings
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp turmeric powder Adds flavor and golden hue.
Coating
- 1/2 cup all-purpose flour For crispy exterior.
- 2 large eggs, beaten
Onions
- 3 large onions, thinly sliced For caramelized flavor.
Sauce Ingredients
- 1/2 cup white vinegar
- 2 tbsp brown sugar
- 1/2 tsp salt
- 1 cup water
- 1/2 tsp paprika
- 1 tbsp mild curry powder
- 1/2 tsp mustard seeds
Oil
- 1/2 cup vegetable oil for frying
- 2 tbsp vegetable oil for sautéing onions
Instructions
Preparation and Frying
- Season the fish fillets with salt, black pepper, and turmeric.
- Dip each fillet into the beaten eggs, then coat with flour.
- Heat vegetable oil in a frying pan over medium-high heat.
- Fry fish fillets for 3-4 minutes per side until golden and crispy.
- Drain the fried fish on paper towels and set aside.
Caramelizing the Onions and Making the Sauce
- In a large pan, heat 2 tablespoons of vegetable oil over medium heat.
- Add the sliced onions and sauté until golden brown (10-15 minutes).
- Stir in turmeric, paprika, curry powder, and mustard seeds for 1-2 minutes.
- Add white vinegar, brown sugar, salt, bay leaves, and water; simmer for 5 minutes.
Marinating the Fish
- Layer fried fish fillets in a deep dish.
- Pour the hot pickling sauce and caramelized onions over the fish.
- Cool to room temperature and refrigerate for at least 12 hours (preferably 24).
Serving
- Serve chilled or at room temperature, paired with fresh bread or steamed rice.
- Garnish with fresh herbs for color and flavor.
Notes
This dish can be stored in an airtight container for up to 3 days. For freezing, individual portions can last a month. Alternatively, baking the fish is a healthier option.