Saturday, November 13, 2010

Pada Salt Fish Pickle

Fish is something I cook very often. Basically because my other half does not eat chicken, pork or beef and its fine with me. However given a choice I rather have fried salted fish which of course goes well with plain porridge or rice. Instead of frying every day, I make salted fish pickle and have a tiny bit whenever I crave.

The last batch of "Salted Fish Pickle" was polished off  and I made the Portuguese/Eurasian type - fried salted fish with green chillies, ginger, garlic and spices for that spicy-tangy slightly tangy taste. The recipe belongs to Mrs Joyce Felix and I have to thank her for sharing.

500g salted kurau/threadfin fish (wash and cut into smaller pieces)
100g green chillies (broken into 2)
50g young ginger(sliced )
1 whole garlic (remove skin)
1 big ball of tamarind/assam
150ml vinegar
1/2 cup sugar
1/2 cup canola oil
salt to taste

To Be Blended/Grounded:
20 dried red chillies (add more if you like)
3 tbsp fennel powder
1 1/2 tbsp cumin powder
2 tbsp mustard seeds
1 tsp fenugreek seeds
2 inch young  ginger
20 shallots

Fry the salt fish in heated oil.
Remove and keep aside.
In the same oil, sauté garlic. 
Add blended/grounded ingredients.
Cook over low heat, stirring in between to prevent from burning.
Continue until its aromatic and oil splits.
Mix tamarind and vinegar together.
Pour inside.
Add sugar, salt to taste(if needed), garlic, green chillies and salt fish.
Quickly stir and off the heat.
Let it cool before storing in jar/air tight container(s).
Once its done, keep in the fridge.
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  1. Re: Pada saltfish - my mother's recipe calls for loads of whole shallots and shredded ginger (not blended)in addition to the mix.

    By the way, is your friend Mrs Joyce Felix the one who lives in SS2 PJ ?

  2. Yes, she is the one. Well, recipes can vary according to individual preferences. Whats great will be when others enjoy it.


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