Tuesday, October 5, 2010

Salt Fish Pickle

Oh-Oh-My! Shall we speak about Salt Fish Pickle? I am already salivating. Imagine salt fish in a sour, sweet and tadbit of spiciness vinaigrette? What a? I really don't know what to say. But if you are a salt fish lover and if you love our Malaysian big, bold flavours, I bet Salt Fish Pickle will never ever let you down. Just a tiny bit as an accompaniment for your rice meal. Which also means you can make salt fish pickle ahead and store in the fridge. Can last. Last maybe for a month or so. Provided you use a clean spoon for scooping out and vinegar by far, is a natural preservative. Salt Fish Pickle. Do I have to repeat myself again? 

100g salt fish (thread fin) - soak for 10-15mins, cut into small pieces, deep fry and keep aside.  

Other ingredients:
1 medium size onion
2 green chillies
3-4 birds eye chillies (optional)
1 inch ginger
5 cloves garlic
** these ingredients to be chopped or thinly sliced. 

4 tbsp apple cider or white vinegar (more or less) 
1 1/2 tbsp brown or sugar 
1 1/2 tsp turmeric/kunyit powder (more or less)
3 tbsp oil
1/4 cup water
Salt - as needed 

When oil is heated, put in all the chopped/sliced ingredients.
Stir for 1-2 mins. 
Add turmeric powder.
Stir well and combine in vinegar, sugar and water. 
Let it simmer to a boiling point. 
Add fried salted fish. 
Stir together and remove from heat.  
Keep aside so that the vinegrette is totally absorbed before storing in the fridge. 

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