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Plate of pickled fish with caramelized onions garnished with herbs
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Pickled Fish with Caramelized Onions

This delightful dish combines the vibrant flavors of pickled fish with the comforting sweetness of caramelized onions, presenting a unique and scrumptious taste experience.
Prep Time20 minutes
Cook Time20 minutes
Total Time1 day
Course: Main Course, Seafood
Cuisine: Southern African, Various
Keyword: Caramelized Onions, easy recipe, Family Favorite, Pickled Fish, Seafood Dish
Servings: 6 servings
Calories: 300kcal

Ingredients

For the Fish

  • 2 lbs firm white fish (like hake, cod, or kingklip) provides a tender and flaky texture
  • 1 tsp salt enhances the natural flavors of the fish
  • 1/2 tsp black pepper for a gentle kick
  • 1/2 cup all-purpose flour for coating, giving a satisfying crunch
  • 2 pieces eggs, beaten to help the flour adhere
  • 1 tsp turmeric powder adds color and a warm flavor
  • 1/2 cup vegetable oil for frying, ensuring a perfect crispiness

For the Caramelized Onions and Pickling Sauce

  • 3 large onions, thinly sliced providing sweetness and a savory profile
  • 2 tbsp vegetable oil for sautéing the onions
  • 1 tsp turmeric powder used in the sauce for enhanced flavor
  • 1/2 tsp paprika for a hint of smokiness
  • 1 tbsp mild curry powder contributes complex warmth
  • 1/2 tsp mustard seeds for a subtle crunch and tang
  • 1/2 cup white vinegar essential for pickling
  • 2 tbsp brown sugar for balancing acidity with sweetness
  • 1/2 tsp salt for seasoning
  • 2 pieces bay leaves which infuse a fragrant aroma
  • 1 cup water to help create the pickling liquid

Instructions

Prepare & Fry the Fish

  • Season the fish fillets generously with salt, black pepper, and turmeric.
  • Dip each fillet in the beaten eggs, then roll them in the flour.
  • Heat vegetable oil in a pan and fry the fillets until golden brown and crispy.
  • Drain on paper towels and set aside.

Caramelize the Onions & Make the Sauce

  • Heat 2 tablespoons of vegetable oil in a large pan over medium heat.
  • Sauté the onions until soft and translucent, about 10 minutes.
  • Stir in turmeric, paprika, curry powder, and mustard seeds; cook for an additional 1-2 minutes.
  • Pour in white vinegar, brown sugar, salt, bay leaves, and water; allow to simmer for about five minutes.

Marinate the Fish

  • Layer the 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, preferably 24 hours.

Serve & Enjoy

  • Serve chilled or at room temperature, paired with fresh bread or steamed rice.
  • Garnish with herbs like cilantro or parsley.

Notes

Consider adding chopped chilies for a spicy kick or experiment with different fish types.