Pickled Tuna

Oumas pickled fish (with a twist)

I am fortunate enough to have a fantastic family recipe book compiled from both sides of our family encompassing a multitude of cooking influences. Just before lockdown we were fortunate enough to catch a few tuna, these were put onto ice, cleaned, trimmed and tightly cling wrapped and frozen for later consumption.

Having had seared the tuna, I was trying to think outside the box to cook something different that would last throughout the lockdown. Pickled fish came to mind, but I couldn’t get my head around putting batter on tuna. After some debate I decided to adapt the tried and tested recipe to suit tuna and boy did it work – after three days the pickled tuna is awesome, because it is not battered. Tuna is a lean protein and it is actually far more healthy than traditional pickled fish.

I will share the original recipe for you to use with confidence, on any other fish but will add the few adaptions in red for Tuna – this could also be used for Katonkel I am sure.

INGREDIENTS

FISH

  • (1.7 KG FIRM FLESHED FISH – CUT INTO LARGE CUBES)
  • TUNA PREPARED THE SAME
BATTER   
  • 1 CUP FLOUR
  • 1 tsp BAKING POWDER                                                              
  • MILK
  • 1 EGG
  • PINCH OF SALT                                                                      

PICKLE

  • 6 BAY LEAVES
  • 6 LARGE ONIONS CUT INTO RINGS [ NOT TO THIN]
  • 3 CUPS BROWN VINEGAR – ADDED 100 ML OF GOOD BALSAMIC VINEGAR
  • 1 CUP H20
  • ¾ CUP SUGAR
  • 1 TBS TUMERIC
  • 1TBS CURRY POWDER
  • 2 ROUNDED TBS FLOUR
  • 1.5 TSP SALT
  • 1TBS BLACK PEPPER CORNS
  • FRESHLY GROUND PEPPER
  • WHOLE CHILLIES ONE FOR EACH BOTTLE
  • WHOLE GINGER – PEELED CUT INTO 2CM CUBES

COATING

  • BLACK AND WHITE SESAME SEEDS
  • CRUSHED BLACK PEPPERCORNS
  • THICK SOYA SAUCE [ VITALGINGER/SESAME]                                               

METHOD

  1. Fry fish in oil for 1 ½ minutes on each side till just cooked through season well with salt and pepper and set aside
  2. Rub tuna with thick soya – roll in sesame seeds and crushed black peppercorns – sear in a hot pan with olive oil – 30 seconds on each side – set aside to rest.
  3. Simmer onions [and ginger] in vinegar, water, bay leaves, sugar, turmeric, curry powder, salt and pepper for 10-12 minutes until just cooked but still crisp. Thicken the sauce with flour mixed to a smooth paste with a little of the hot liquid.
  4. Place layers of fish and onions in an airtight container [ glass pickle bottles] and refrigerate. After three days fish will be ready to eat and will keep for up to 6 months

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