Cape Malay Pickled Fish

Ingredients

• 800 g firm white fish fillets such as yellowtail, hake or kingklip, in 6 cm pieces
• 2 tsp fine salt
• 3 tbsp fish masala or mild curry powder
• 100 ml sunflower oil
• 3 large onions, sliced into 5 mm rings
• 500 ml white grape vinegar
• 250 ml water
• 160 g sugar
• 2 tsp ground turmeric
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tsp fennel seeds
• 6 whole cloves
• 6 allspice berries
• 8 black peppercorns
• 3 bay leaves
• 2 dried red chillies
• 1 tsp salt, for the pickle

Before you cook

• Cut the fish into 6 cm pieces and pat every surface completely dry
• Season the fish on both sides with the fine salt and two tablespoons of the masala, then refrigerate it
• Slice the onions into even rings and separate them

Steps

1. Heat the sunflower oil in a wide pan over medium-high heat until it shimmers.
2. Fry the fish for about three minutes a side, until golden and just cooked through, then lift it onto a tray.
3. Toast the coriander, cumin, fennel, cloves, allspice and peppercorns in a dry pot for ninety seconds, shaking it, until they smell warm.
4. Add the vinegar, water, sugar, turmeric, remaining masala, bay leaves, chillies and salt to the toasted spices.
5. Bring the pickle to a boil, then lower the heat and simmer it for ten minutes.
6. Drop the onion rings into the simmering pickle and cook them for exactly two minutes, so they keep their crunch.
7. Lay half the fried fish in a deep glass or ceramic dish.
8. Lift half the onions out of the pickle with a slotted spoon and spread them over the fish.
9. Repeat with the remaining fish and then the remaining onions.
10. Pour the hot pickle over everything until the fish is fully submerged.
11. Cool the dish to room temperature, cover it, and refrigerate for at least twenty-four hours before serving with white bread and butter.