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INGREDIENTS
- 1
½
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
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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!
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