Lemongrass salt fish pickle

8 servings
30 min
25 min


Number of serving: 8
300g threadfin/kurau fish - soaked for 10 mins, rinsed and cut into medium size cubes.

10 birds eye chillies (optional)

oil and salt as needed

3 tbsp apple cider vinegar

1 tbsp brown sugar

salt as needed

1/4 cup water

To blend/grind

2 lemongrass

10 dried red chilles (or as per taste)

2 tbsp coriander seeds

1 tsp cumin seeds

1 tsp fennel seeds

8 shallots

1 inch ginger


  • Deep fry salt fish, remove and keep aside.
    Leave about 3 tbsp of oil in the same wok/pan and add in the blended/grounded paste.
    Wait till the oil starts to float then add vinegar,sugar, salt sparingly and water.
    Stir all together and by now, the paste will be thick.
    Put in the salt fish and chillies.
    Stir again to coat the salt fish with the paste.
    Remove and once cool down, store in small air tight container and goes in the fridge.





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