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Discussion Starter · #1 ·
Herewith a personal favorite for dry/firm Fish
I double the quantity of pickling ingredients i.e everything except the fish and batter.

1 kg yellowtail, scaled and filleted, skin on
oil for pan frying
Flour - add some seafood spices, salt and pepper to the flour

2 large onions, sliced
5 cloves garlic, chopped
1 cup grape vinegar
half cup water
half cup golden brown sugar
2 tsp coriander, ground
2 tsp cumin, ground
1 tbs masala
1 tsp turmeric
2 bay leaves
4 allspice berries
4 cloves
8 peppercorns

Cut the fish in portions. Dip the fish into the egg and then cover with flour and pan-fry pieces in oil till cooked through.
To make the sauce, simply boil then simmer the rest of the ingredients together till the onions are cooked but still crisp to the bite (about 7 minutes).
Layer the fish pieces in a ceramic or glass serving dish and cover each layer with the sauce and some onion. Be sure that the last layer is covered with sauce.
Let it cool, then refrigerate. Will keep for a week in a cool place and longer in a fridge.
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