Cape Malay Pickled Fish

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 lbs yellowtail fish fillets, scaled and fileted, skin left on
• 5 garlic cloves, chopped
• 2 large onions, sliced in rings
• kosher salt
• 1 cup vinegar
• 1/2 cup water
• 1/2 cup brown sugar
• 8 peppercorns
• 4 cloves
• 4 allspice berries
• 2 bay leaves
• 1 tablespoon masala (curry powder)
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• oil, as needed for frying

Recipe

• 1 firm up the flesh of the fish by sprinkling salt on both sides of the filet and letting it stand in a glass bowl for 20 to 25 minutes.
• 2 thoroughly rinse the salt off the filet under running water. pat it dry with a paper towel. cut the fish into serving portions leaving the skin attached.
• 3 heat oil in a frying pan and fry the fish until cooked through. (do not coat the fish with flour or batter.).
• 4 place the rest of the ingredients in a large pot, and bring to the boil, stirring to dissolve the sugar and make sure it does not burn on the bottom of the pot. simmer for approximately 8 minutes until the onions are cooked but still crisp.
• 5 layer the pieces of fish and the sauce and onions alternately in a ceramic or glass serving-dish. the last layer of fish should be covered with sauce.
• 6 refrigerate for up to a week. best to make at least 6 hours before serving.