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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This South African dish keeps well in the refrigerator for up to a week. The fish is cooked first, and then pickled. It's served cold with a green salad and crisp rolls. The source is . and it's slightly modified. 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.
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