Saturday, November 13, 2010

Pada Salt Fish Pickle

Aha! Pada Salt Fish Pickle. Have you heard before? You know what is pada salt fish pickle? Pada salt fish pickle is the Portuguese/Eurasian salt fish pickle. Remember my Portuguese Pickled Vegetables? And I must include Devilled Prawns too. Who is the owner to pada salt fish pickle recipe? Mrs Joyce Felix. Don't ask me what and what not about me and Mrs Joyce Felix because its already history made many years ago. Regardless, I must thank her a million times for unselfishly sharing the recipe even after all these years. What to making pada salt fish pickle? Fried salted fish tipped into a spicy-tangy thick spice mix and alongside alongside green chillies, ginger and garlic. Pada Salt Fish Pickle (Salt Fish Pickle). Knock, knock, knock on heaven's door.

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

Spice Mix (blend/pulse)
20 dried red chillies (more or less, or less or more)
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 spice mix.
Cook over low heat, stirring in between to prevent from burning and also till oil splits.
Extract tamarind juice by mixing with vinegar.
Pour inside spicy paste.
Add sugar, salt to taste (if needed), garlic, green chillies and salt fish.
Quickly stir and off the heat.
Let it cool down before storing in jar/air tight container(s), then store in the fridge.


  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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