Pickled Salt Fish


  • 1½ lb salted fish - salted Thread fish, Bacalao or Salt Cod
  • 1½ cups corn or canola oil
  • 3-4 tbsp chili powder, or to taste
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp mustard seeds
  • 2 cups vinegar
  • 3 tbsp tamarind pulp mixed with ½ cup hot water, strain, discard seeds
  • 1 cup sugar
  • ¼ cup water
  • 15 shallots
  • 8-10 cloves garlic
  • 2 inch ginger, sliced

        To Prepare :

  • Using a mortar & pestle or blender, grind shallots, garlic and ginger into a paste
  • Soak salt fish for 2 hours, wash, drain well, cut into 1 inch squares
  • Dry roast salt fish in 250F oven 35 mins, or till dry
  • Heat wok, add oil, fry salt fish on med-low heat till crisp & golden brown, about 8-10 mins, remove, drain well on paper towels
  • In a small bowl, combine chili powder, coriander powder and cumin powder. add a few tbsp of water and mix into a thick paste
  • To the same hot oil, add the ground paste, chili powder paste, and mustard seeds, stir-fry until quite toasted - do not burn!
  • Add vinegar, tamarind, sugar and water
  • Sauté on med heat until gravy thickens slightly - a layer of oil starts to rise over the surface
  • Cool gravy thoroughly, add fried salt fish to gravy
  • Store in an airtight container [Sterilize container to keep longer]
  • Serve Pickled Salt Fish as an accompaniment to any meal. Try it as a zesty sandwich spread!




 Copyright © 2003-2013 MalaysianFood.net All rights reserved.           |  Links  | Advertise  | Banners  |  Terms of Use | Privacy Policy |