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? 

Ingredients:

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 

Method:

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.