Svella Culla Pickled Fish Recipes

Steps:

• Pat fish dry and fry until golden.
• Drain and cool on paper towel.
• When cool, layer in a deep dish.
• In a clean pan, heat a little oil and fry onions til soft.
• Add curry powder, turmeric, sugar and raisins and cook for 1 minute.
• Stir in vinegar and water to make a thin sauce.
• Add bay leaves, apricot jam and seasonings to taste.
• Simmer uncovered for 10 minutes.
• Pour over fish, cover and refrigerate for at least 3 days before serving.

Steps:

• Firm up the flesh of the fish by sprinkling salt on both sides of the filet and letting it stand in a glass bowl for 20 to 25 minutes.
• Thoroughly rinse the salt off the filet under running water. Pat it dry with a paper towel. Cut the fish into serving portions leaving the skin attached.
• Heat oil in a frying pan and fry the fish until cooked through. (Do not coat the fish with flour or batter.).
• Place the rest of the ingredients in a large pot, and bring to the boil, stirring to dissolve the sugar and make sure it does not burn on the bottom of the pot. Simmer for approximately 8 minutes until the onions are cooked but still crisp.
• Layer the pieces of fish and the sauce and onions alternately in a ceramic or glass serving-dish. The last layer of fish should be covered with sauce.
• Refrigerate for up to a week. Best to make at least 6 hours before serving.

Steps:

• Put fish in gallon jar, Add pickling salt and 1 cup white vineger.
• Put into refigerator for five days.
• Shake every day.
• Salt will not dissolve.
• After five days, rinse with cold water, drain and blot dry.
• Mix white suger, wine, 1 cup white vinger and pickling spice in sauce pot, heat just to a boil.
• Take off stove and let cool.
• Add fish and onions to clean gallon jar, then add brine.
• Shake occasionally.
• Fish will be ready to eat in 2 days.
• But the longer it sets the better it is.
• If you want to double this recipe, double everything but the spices.

Steps:

• Cut fish into 4 slices.
• Place fish in a teflon or porcelain coated skillet.
• Add all other ingredients, except ampalaya and eggplant, cover and bring to a boil.
• Let simmer about 10 minutes, turning fish once to cook evenly.
• Transfer to a covered dish and store in the refrigerator to"age" for 2 days.
• Reheat over moderate heat just until heated enough before serving.
• Add ampalaya and eggplant during the last five minutes of cooking.