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Delicious pickled fish served with caramelized onions on a platter
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Pickled Fish with Caramelized Onions

A delightful dish combining marinated fish with sweet caramelized onions, offering a burst of flavors perfect for any gathering.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 day
Course: Appetizer, Main Dish
Cuisine: International
Keyword: caramelized onions, easy recipe, Healthy Meal, Pickled Fish, Seafood Recipe
Servings: 4 servings
Calories: 325kcal

Ingredients

For the Fish

  • 2 lbs firm white fish (such as hake, cod, or kingklip) Use the freshest fish for the best flavor.
  • 1 tsp salt For seasoning the fish.
  • 1/2 tsp black pepper For seasoning the fish.
  • 1/2 cup all-purpose flour For coating the fish.
  • 2 eggs beaten For coating the fish.
  • 1 tsp turmeric powder For added color and flavor.
  • 1/2 cup vegetable oil For frying the fish.

For the Onions

  • 3 large onions, thinly sliced Ensure even caramelization.
  • 2 tbsp vegetable oil For sautéing onions.
  • 1 tsp turmeric powder For the onion mixture.
  • 1/2 tsp paprika To enhance the depth of flavor.
  • 1 tbsp mild curry powder For a hint of warmth.
  • 1/2 tsp mustard seeds For a delightful crunch.

For the Pickling Sauce

  • 1/2 cup white vinegar To pickle the fish.
  • 2 tbsp brown sugar For sweetness.
  • 1/2 tsp salt To balance flavors.
  • 1 cup water To create the pickling solution.

Instructions

Prepare the Fish

  • Season the fish fillets with salt, black pepper, and turmeric powder.
  • Dip the seasoned fillets in beaten eggs, then roll in all-purpose flour.
  • Heat vegetable oil in a pan and fry the fillets until golden and crispy.
  • Remove from the pan and drain on paper towels.

Sauté the Onions

  • Heat 2 tablespoons of vegetable oil in a large pan.
  • Add sliced onions and sauté until soft and golden.
  • Stir in turmeric, paprika, curry powder, and mustard seeds, cooking for another 1-2 minutes.

Create the Pickling Sauce

  • Add white vinegar, brown sugar, salt, bay leaves, and water to the onion mixture.
  • Bring to a simmer and cook for about 5 minutes.

Assemble the Dish

  • Layer fried fish fillets in a deep dish.
  • Pour the hot pickling sauce and caramelized onions over the fish.
  • Allow to cool to room temperature then refrigerate for at least 12 hours.
  • For best flavor, marinate for 24 hours before serving.

Notes

Serve chilled or at room temperature, garnished with fresh herbs. Adjust spices to taste and consider adding chopped fresh chilies for heat.