Pickled Fish Four Ways

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There’s no recipe here, just some ideas for the endless flavour combinations for pickled fish. So many cultures and countries around the world have their own versions, and it’s so easy to make up your own using your favourite flavour combinations and the accompaniments are also exciting. It’s all about the balance between the acidity of whatever you use to pickle the fish, along with some fresh elements, some sweetness, heat, spice, salt, and a yummy side. I think my favourite is lime, chilli, coriander and coconut with a crunchy plantain chip; but I really just loved all of these combinations that we made last week.

I’ve listed the different combinations here, the best way to get the flavour right is to combine all of the ingredients apart from the fish, taste it, adjust to suit, and then add your fish. If the liquid isn’t completely covering the fish once you add it, you can either add a little more lime juice/lemon juice/vinegar etc, or, just keep stirring the mixture every 20 minutes or so, coating the fish in the acid so that it cooks. If your fish is really fresh, you can eat it straight away, but I prefer to wait a few hours so that it is completely cooked.

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A twist on the Northern Territory’s Nummus

Lime Juice

White vinegar

Sugar

Garlic Chives

Ginger

Coriander

Chilli

Spring onion

Salt and Pepper

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My favourite

Lime juice

Coconut Cream

Chilli

Coriander

Sugar

Salt and Pepper

Salsa- Pineapple/Mango/Avocado, capsicum, red onion, chilli, lime juice, salt and pepper

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Emma’s Favourite

Papaya

Cucumber

Mint

Chilli

Coriander

Red Onion

Salt and Pepper

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Traditional Ecuadorian/Peruvian

Lime Juice

Red Onion

Chilli

Coriander

Tomato

Salt and Pepper

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