Pickled Yellowtail

This pickled yellowtail recipe is inspired by an old recipe from Louis Leipoldt's book Cape Cookery who lived in the Western Cape hundreds of years ago and loved to explore and write down many tasty recipes from those days.

Yellowtail is a fish with firm dark meat which is used fried, for sushi as well as for pickling. Pickling fish has a great tradition in South Africa and the fish that are preserved in this way are especially popular at the times of Easter.

If you want to pickle a fish it is usually best to choose a kind with firm flesh as it can keep its shape and consistency longer in the pickling spices than softer fleshed varieties. That's why  this yellowtail recipe is great if you don't intend to consume your preserved fish after just  4 to 5 days or maybe a week but rather want it to mature a little longer for 

the spice blend to improve to its best. You can purchase it here in many supermarkets, on fish markets or one of the countless fish and chips fast food restaurants. Apart from its taste I love the fact that it's fillets are virtually boneless which makes eating it an easier task than if one has to pull small irritating fish bones out of the fish and ones mouth every few seconds.


Preparation time: 20 minutes 
---------
Cooking time: 30 minutes
---------
Resting time: 3 to 21 days
----------
Total time needed: at least 3 D 50 minutes
----------
Grade of Difficulty: standard




Ingredients
for
Pickled Yellowtail

  • 750 gram / 1.65 lbs of yellowtail fillets, cut into bite sized pieces
  • 3 medium sized onions, sliced
  • 3 cloves of garlic, chopped fine
  • 1 bay leaf
  • 10 fresh curry leaves
  • 10 black peppercorns
  • 1 heaped tsp. tamarind paste
  • 100 ml / 3.38 oz of madras curry powder which is quite hot (optional: If you like your pickled fish less hot use a mild curry powder instead)
  • 1 tsp. cayenne chili powder
  • 2 tbs. brown sugar
  • 2 cups of red wine vinegar or a good vinegar of your choice
  • 2 tbsp. good quality soy sauce (optional)
  • 1 tsp. dry fish stock or fish sauce



Directions

  • In a large pan gently stir fry the yellowtail pieces in olive oil for 5 minutes on both sides.
  • Take fish of the heat and let it cool down
  • Next heat some olive oil in the pan and braise onions, garlic, chili, peppercorns till onions start to brown
  •  Add sugar, curry and bay leaves and braise for a few more minutes
  • Add the vinegar, curry powder, tamarind and fish stock / fish sauce, bring to the boil, cover with lid and gently simmer the pickling sauce for 15 to 20 minutes, stirring it occasionally 
  • Switch stove of and let the pickling sauce cool down to room temperature
  • Once its cooled down use a ladle to scoop down a little of the pickling sauce into a suitable container with a lid. It should have a volume of 1 to 2 liters / 34 to 68 oz.
  • Cover the bottom of the container with pieces of fish and spoon more pickling sauce over them till they are covered with it
  • Place the next lot of yellowtail pieces on top and cover them again with the sauce. The fish should be covered from all sides. 
  • If you are short of pickling marinade, boil some more vinegar with curry powder for a few minutes, let it cool down and pore it over the fish.
  • Cover with a lid and store in the fridge for at least 3 days before you start eating it.

Note: Like many other food items pickled fish improves for quite a while as it ages. So if you can't wait to dig into your Cape farm style pickled fish after just a few days taste it by all means but leave some of it to mature a few more days and you will notice its improving taste as the ingredients blend more and more together.




Durban Chicken Curry (Mild)


Bacon and Green Pea Potjiekos


Farm Style Pickled Hake


Return to the home page


New! Comments

Have your say about what you just read! Leave me a comment in the box below.

Share your favorite recipes with the world!

Share your recipe - You got a favorite dish? Is there a recipe that your mum or your granny always cooked for you that you remember from your childhood? Share it with the world! The 20 most popular recipes of each month will be published on a dedicated page for everybody to see.

[ ? ]

Upload 1-4 Pictures or Graphics of your Recipe (optional)[ ? ]

 

Click here to upload more images (optional)

Author Information (optional)

To receive credit as the author, enter your information below.

(first or full name)

(e.g., City, State, Country)

Submit Your Contribution

  •  submission guidelines.


(You can preview and edit on the next page)

Search

Recent Articles

  1. Springbok goulash

    Jun 16, 18 11:14 AM

    Today I decided to prepare a succulent Springbok goulash for us. Living in South Africa we have a great variety of game and venison meat to choose from and Springbok is always a good choice.

    Read More

  2. Top 30 recipes of 2017

    Jun 15, 18 12:29 PM

    Check our the Top 30 recipes of 2017 of LookingatCooking. These recipes were the most popular with our visitors. So have a look if you find some inspiration for your next meal.

    Read More

  3. Leberwurst

    Jun 15, 18 10:32 AM

    This Leberwurst / liver spread is made with chicken livers, chicken breast fillets onion, garlic as well as selected herbs and spices. Leberwurst is a traditional soft paste like sausage that is used…

    Read More


Top 30 Recipes of 2017


Top 10 Recipes of September 2017


Top 10 Recipes of August 2017


Top 10 Recipes of July 2017


Top 20 Recipes of June 2017


Top 10 Recipes of May 2017


Top 10 Recipes of April 2017 


Indian Recipes


German Recipes



Condiment Recipes


Seafood Recipes

Soup Recipes


South African Recipes


Casserole Recipes