PICKLED FISH

Pickled Fish image

Provided by Mike Chetty

Time 30m

Number Of Ingredients 12

2 kg firm white fish fillets(i used yellow tail aka. king fish)
150 ml organic edible coconut oil
200 ml white vinegar
3 large brown onions medium sliced
1 tsp turmeric, ground
2 Tbsp heaped white sugar
2 tsp curry powder
1 tsp chili powder
5 bay leaves, dried
1/2 tsp salt
1/2 tsp white pepper
1 large pickling jar with lid

Steps:

1. cut fish fillets into suitable portions. season well with salt and freshly ground white pepper. cover with plastic wrap and refrigerate for 15 minutes.
2. heat oil using a heavy cast iron casserole. add bay leaves and sliced onion and saute until soft and transparent gently add in the white vinegar,turmeric powder,white sugar,curry powder,chili powder,salt and pepper.
3. simmer on low heat for 5-10 minutes then remove from heat and set aside to cool at room temperature.
4. place a layer of fried fish fillets into the pickling jar and cover with cooked onion. pour sauce over the fish fillets ensuring that the fish fillets are completely covered. cover with lid and place gently into the refrigerator.
5. please remember this is a cooked dish,even though its served cold (care should be taken..It's fish)even though preserved.Fish needs to be served as soon as it's brought to room temperature.
6. Finally ...please use fish that appears on the GREEN LIST species of fish...Yellow Tail/King fish is on the green list and is perfect for pickling.