Cape Malay Pickled Fish

Name: Cape Malay Pickled Fish
Ingredients: 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

16 ingredients

6 steps

Ingredients

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

Directions

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.