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Ingredients
- 2 lb yellowtail, scaled and filleted, skin left on
- ·5 cloves garlic
- ·2 large onions
- ·1 cup grape vinegar
- ·½ cup water
- ·½ cup golden brown sugar
- ·8 peppercorns
- ·4 cloves
- ·4 allspice berries
- ·2 bay leaves
- ·1 Tbsp masala (curry powder)
- ·2 tsp cumin, ground
- ·2 tsp coriander, ground
- ·1 tsp turmeric
- ·coarse salt, as needed
- ·oil, as needed for frying
Directions
- Roughly chop the garlic
- Peel and slice the onions into rings
- Firm up the flesh of the fish, by sprinkling coarse salt on both sides of the fillet and letting it stand in a glass bowl for 20 to 25 minutes.
- Thoroughly rinse the fillet under running water. Pat it dry with a paper towel.
- Cut the fish into serving portions leaving the skin attached.
- Heat oil in a frying pan and fry the fish until cooked through (Do not cover the fish with flour or batter as normal in frying fish)
- Place the rest of the ingredients in a large pot, bring to the boil, stirring to ensure the sugar dissolves, and does not burn on the bottom of the pot. Then simmer for approximately 8 minutes until the onions are cooked but still crisp.
- Layer the pieces of fish and the sauce and onions alternately in a ceramic or glass serving-dish.
- Ensure that the last layer of fish is covered with sauce.
- Leave to cool and then refrigerate.
- Will keep for a week in the fridge.
- Pickled Fish is generally served with green salad and crisp rolls
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 907g | |
| Calories 1324 | |
| Calories from Fat 429 | 32% |
| Total Fat 47.54g | 59% |
| Saturated Fat 11.61g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 499mg | 166% |
| Sodium 354mg | 15% |
| Potassium 3810mg | 109% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 209.92g | 336% |
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