Pada Salted Fish Pickle

Pada Salted Fish Pickle is a famous Eurasian dish unique to the Malaysian and Singaporean Eurasian community. While other fish pickles or meen achar exist worldwide, none match the aroma, tang, and sweetness of this salted fish pickle (PORTUGUESE VEGETABLE PICKLE).

Crispy fried salted fish and green chilies in a delicious spice paste make it irresistible.

 

For taste, adjust the amount of salted fish, green chilies, and spice paste to balance spiciness, tanginess, and saltiness. These are the essential cooking tips for Pada salted fish pickle.

Once prepared, let it cool, portion into bottles, and store in the fridge for up to four months. For longer storage, freeze in smaller containers.

 

Pada Salted Fish Pickle pairs superbly with rice meals. Just a scoop is enough for a mouth-watering addition to your mixed meals (MORINGA LEAVES STIR-FRIED).

 

Ingredients for Pada Salted Fish Pickle

500g salted kurau/threadfin fish - rinsed and cut into pieces

1 whole garlic -  cloves separated and peeled

50g young ginger  - sliced

100g green chilies - break into two 

1 big ball of tamarind 

3/4 cup vinegar

1/2 cup sugar

1/2 cup oil

Salt to taste

 

For Spice Mix (blend with some water)

20 dried red chilies - per taste 

3 tbsp fennel powder 

1 1/2 tbsp cumin powder 

2 tbsp mustard seeds

1 tsp fenugreek seeds

2 inch piece of young ginger

20 shallots

 

How to Make Pada Salted Fish Pickle

Fry salted fish in heated oil.

Remove and set aside.

In the same oil, sauté garlic and ginger.
Add spice mix and cook over low heat.

Keep stirring until oil separates.

Pour vinegar into tamarind, mix and extract tamarind juice.

Pour into spice paste.

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

Quickly stir and turn off the heat.