Name: Pickled fish
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Boil
Ingredients: 1-1.5 kg yellowtail filleted, skinned; 1/4 cup vegetable oil; flour plain; 400 ml vinegar brown; 4-6 Tbs white sugar; 2 onions thickly sliced; 2 tsp turmeric ground; 1.5 Tbs curry powder mild; 1 Tbs black peppercorns whole; 6 bay leaves; 8 allspice berries; sultanas golden; 1.5 tsp salt

Recipe Disclaimer

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Ingredients (13)

1-1.5 kg	yellowtail — filleted, skinned
1/4 cup	vegetable oil
	flour — plain
400 ml	vinegar — brown
4-6 Tbs	white sugar
2	onions — thickly sliced
2 tsp	turmeric — ground
1.5 Tbs	curry powder — mild
1 Tbs	black peppercorns — whole
6	bay leaves
8	allspice — berries
	sultanas — golden
1.5 tsp	salt

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Method:

First make your pickling liquid by adding the sliced onions, vinegar, sugar, turmeric, curry powder, peppercorns, bay leaves and salt in to a saucepan. Bring to a boil and then simmer for 10 to 15 minutes or until the onions begin to soften slightly. Take off the heat and leave to cool down till warm to the touch.

Cut the fish into 4cm portions and season with salt and pepper. Lightly dust the fish in some flour.

Heat the oil in a large, deep frying pan. Working in batches, fry the fish for about 5 minutes per side. Don’t over cook the fish as it will continue to cook through during the pickling process.

Drain the cooked fish pieces on kitchen paper.

Layer half of the fish in the bottom of a deep non-reactive bowl (i.e. glass or ceramic). Sprinkle over half of the sultanas and pour over a third of the still warm pickling liquid (onions and all). Add the remaining fish and sultanas and pour over the rest of the liquid. Make sure that all the fish is covered by the pickling liquid.

Cover and allow to cool completely before storing it for at least 24 hours in either the fridge or in a cool spot.

Recipe reprinted with permission of The Muddled Pantry. To see more recipes, please click here.

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