Pickled fish

·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
Cape Malay Pickled Fish, delicious cold with salad

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.