Saturday, June 1, 2024

Pada Salted Fish Pickle: Authentic Eurasian Taste Sensations


Can you still recall my recipe for Portuguese Vegetable Pickle? You might be wondering why I’m bringing it up. Well, this recipe for Pada Salted Fish Pickle comes from the same person who shared the Vegetable Pickle recipe. She told me it’s a Eurasian/Portuguese recipe, and I believe her since she’s Eurasian. Pada Salted Fish Pickle is truly delicious, especially if you love salted fish and the spicy kick from green chilies like I do.

Now, before we get to the recipe, here’s what you should know:


Ingredients

Quantities are flexible, especially for the salted fish and green chilies.

Adjust them to your liking.

Spice Mix

Go by your tastebuds. 

Balance the spiciness, tanginess, and saltiness.

Start with a little vinegar, tamarind juice, sugar, and salt, then add more if needed.

 

Dried Chilies

Spiciness varies. Some dried chillies are hotter than others. 

Even green chilies can have different levels of heat.

 

Storage

Store Pada Salted Fish Pickle in the fridge. 

For longer storage, freeze in smaller containers. 

No need to reheat  - the salted fish will stay soft and flavorful without it.

 

Ready to get started?


Pada Salted Fish Pickle
Ingredients

500g salted kurau/threadfin fish (rinsed and cut into smaller pieces)

1 whole garlic (cloves separated and peeled)

50g young ginger (sliced)

100g green chilies (broken into halves)

1 big ball of tamarind (asam)

150ml vinegar

1/2 cup sugar

1/2 cup oil

Salt to taste

 

For Spice Mix (blend)

20 dried red chilies (adjust to taste)

3 tbsp fennel powder (or fennel seeds)

1 1/2 tbsp cumin powder (or cumin seeds)

2 tbsp mustard seeds

1 tsp fenugreek seeds

2-inch piece of young ginger

20 shallots

 

Method

Fry the salted fish in heated oil.

Remove and set aside.


In the same oil, sauté the garlic and ginger until fragrant.
Add the spice mix and cook over low heat, stirring occasionally to prevent burning, until the oil separates.

Extract tamarind juice by mixing the tamarind with vinegar.

Pour into the spice paste.

Add sugar, salt to taste, green chillies, and fried salted fish.

Quickly stir and turn off the heat.


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