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Delicious pickled fish garnished with caramelized onions
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Pickled Fish with Caramelized Onions

A delicious combination of marinated fish and sweet, caramelized onions, perfect for gatherings or weeknight dinners.
Prep Time30 minutes
Cook Time20 minutes
Total Time1 day
Course: Dinner, Main Course
Cuisine: Seafood, Traditional
Keyword: Caramelized Onions, easy recipe, Healthy Dish, Marinated Fish, Pickled Fish
Servings: 4 servings
Calories: 250kcal

Ingredients

Fish Preparation

  • 2 lbs 2 lbs firm white fish (hake, cod, or kingklip), fresh Ensure the fish is fresh for a tender bite.
  • 1 tsp salt To enhance natural flavors.
  • 1/2 tsp black pepper For mild heat.
  • 1/2 cup all-purpose flour For coating to create a crispy crust.
  • 2 large eggs, beaten Adds moisture to the coating.
  • 1 tsp turmeric powder For color.
  • 1/2 cup vegetable oil For frying.

Onion Sauce

  • 3 large onions, thinly sliced Brings sweetness and depth.
  • 2 tbsp vegetable oil For sautéing onions.
  • 1 tsp turmeric powder Enhances caramelization.
  • 1/2 tsp paprika For added flavor.
  • 1 tbsp mild curry powder For warmth.
  • 1/2 tsp mustard seeds Adds texture.
  • 1/2 cup white vinegar For tanginess.
  • 2 tbsp brown sugar Balances acidity.
  • 1/2 tsp salt To round out flavors.
  • 2 bay leaves bay leaves For aromatics.
  • 1 cup water To create the pickling sauce.

Instructions

Prepare & Fry the Fish

  • Season the fish fillets with salt, pepper, and turmeric powder, allowing the flavors to infuse.
  • Dip each fillet into the beaten eggs and then coat them in the flour.
  • Heat vegetable oil in a pan and fry the fillets until golden brown and crispy, about 5-7 minutes per side.
  • Drain on paper towels and set aside.

Caramelize the Onions & Make the Sauce

  • In a large pan, heat 2 tablespoons of vegetable oil over medium heat and add the onions.
  • Sauté until soft and golden, about 10-15 minutes.
  • Stir in the turmeric, paprika, curry powder, and mustard seeds, cooking for 1-2 minutes.
  • Add the vinegar, brown sugar, salt, bay leaves, and water, and bring to a simmer.
  • Let the sauce thicken slightly for about 5 minutes.

Marinate the Fish

  • Layer the fried fish fillets in a deep dish and pour the hot pickling sauce over them.
  • Allow to cool, then cover and refrigerate for at least 12 hours, preferably up to 24 hours.

Serve & Enjoy

  • Serve chilled or at room temperature with fresh bread or steamed rice.
  • Consider garnishing with herbs for extra flavor and visual appeal.

Notes

Use fresh fish for the best flavor. Marinating overnight enhances the taste. Consider serving with sides like salad or roasted vegetables.