5.) All things raw – even pickled
Although nothing new, raw fish goes from strength to strength in Australia, partly due to the fishers and distributors finding better methods to get fish quickly into chef’s hands. And it’s not just sashimi, but a whole range of raw, cured and pickled preparations.
Pickling fish has been practiced in Scandinavian countries, Japan, South Korea, and Northern Europe for centuries, but is now becoming mainstream in Australia, as a great way to preserve excess fish. This recipe comes from Australian renowned food writer, Matthew Evans.
Matthew Evan’s Pickled Fish
- 1 kg firm, white fleshed fish, skinned, deboned, cut into chunks
- 5 tsp salt
- 1 litre white vinegar
- 3–4 tbsp brown sugar
- 1 tsp brown mustard seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp peppercorns
- ½ tsp Garam Masala
- 2 cm knob of fresh ginger
- 2-3d dried red chilies, chopped roughly
- 4 brown onions, thinly sliced
- 2 fresh bay leaves per medium-size jar
Place the fish in a bowl and sprinkle with salt. Place in the fridge for approx. 2 hours.
Meanwhile, in a large pot, add 1 litre of vinegar, 2 teaspoons salt, brown sugar, mustard, coriander, fennel, peppercorns, garam masala, ginger and chilies. Bring to the boil for 5 minutes. Remove from heat.
Add the onion to the vinegar solution. Leave for 1 hour to infuse.
Remove the fish from the salt and pat with paper towel, removing as much salt as possible.
Layer the fish and onion in sterilized jars, adding a few bay leaves per jar. Cover the fish with the vinegar mixture and seal immediately.
Leave for 1 week to infuse. Store for up to 3 months in a cool place.
Once opened, store in the fridge.
