Spicy Basa Fish Pickles: A Zesty Asian-Inspired Recipe
35 minutes
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About Spicy Basa Fish Pickles: A Zesty Asian-Inspired Recipe
Spice up your life with this vibrant and flavorful Spicy Basa Fish Pickle! This Asian-inspired recipe transforms tender basa fillets into a tangy, spicy, and incredibly addictive condiment. Perfect for adding a punch to rice dishes, sandwiches, or enjoyed on its own, this pickle is a delicious and unique way to enjoy fish.Bursting with the heat of red chili powder and the aromatic warmth of fenugreek seeds, this recipe is a delicious and healthy addition to your pantry. The basa fish provides a fantastic source of protein, and the pickling process creates a wonderfully shelf-stable treat.Easy to make and even easier to enjoy, this Spicy Basa Fish Pickle is a must-try for anyone looking for a bold and unforgettable culinary experience. Prepare to be amazed by the depth of flavor and the satisfying crunch!
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
Fish & Marinade
- 500 gm Basa Fish Fillets boneless, cut into roughly equal-sized pieces
- 1 cup Vinegar white
- 2 tsp Salt iodized salt, or to taste
Spice Paste
- 2 tbsp Oil vegetable oil or other neutral oil
- 50 gm Coriander Seeds
- 50 gm Mustard Seeds
- 50 gm Fenugreek Seeds also known as methi dana
- 50 gm Chili Powder red
Optional additions
- 1 tsp Sugar optional, to balance the spice
Instructions
Prepare the Fish
- Marinate the basa fillets in 1 cup of white vinegar and 2 teaspoons of salt for at least one hour. This helps to firm the fish and enhance the flavor.
Make the Spice Paste
- In a food processor or using a mortar and pestle, combine 2 tablespoons of oil, 50g coriander seeds, 50g mustard seeds, 50g fenugreek seeds, and 50g red chili powder. Blend until you achieve a smooth paste. Add a teaspoon of sugar if desired.
Cook the Fish
- Gently saute the marinated basa fillets in a pan with a little oil until cooked through but not browned. Allow to cool completely.
Combine and Pickle
- Once the fish has cooled, gently mix it with the spice paste, ensuring the fish is evenly coated.
Store and Age
- Pack the fish pickle tightly into a clean, sterilized glass jar. Add more oil as needed to ensure the fish is fully submerged, preventing oxidation and spoilage. Seal the jar tightly and store in the refrigerator for at least one week to allow the flavors to meld. After this period, you can enjoy your pickle immediately or store it for longer periods in the freezer (up to 6 months).
Recipe Notes
Expert Tips for the Best Fish Pickles
- For a smoother paste, add a tablespoon or two of water while blending the spices.
- Adjust the amount of red chili powder according to your spice preference. Start with less and add more if needed.
- Using high-quality, fresh ingredients will significantly enhance the flavor of your pickles.
- Sterilize your jar before packing the fish to prevent spoilage and ensure a longer shelf life.
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Recipe Nutrition
Calories: 16kcalFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 80mg
Geeta Biswas
Articles: 919
4 Comments
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Such a perfect dish! Thank you.
I’m in love with this recipe already!
Thanks for the inspiration! Looks tasty.
It is eat able with rice or rumali