Preserving Meats: Pickled Fish 04 by Recipe Cottage

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	Pickled Fish 04

		Pickled Fish 8 to 12 portions 4 lbs fish fillets (kabeljou, snoek or yellowtail, you can also use hake), skin removed, filleted and divided into portions sunflower oil for shallow frying 3 cups dark vinegar 3/4 cup and 1 Tbsp water and brown sugar 1 tablespoon turmeric a couple of black peppercorns 2 Tbsp curry powder (mild, medium or strong, to taste) 4 large onions, thickly sliced into rings 8 bay leaves 1 to 3 fresh chili, seeds removed and finely chopped 1 teaspoon finely chopped fresh ginger 1/2 cup smooth apricot jam 1 tablespoon flour salt and black pepper Fry fish in hot oil until just done, remove and place on paper towels to drain. Set aside and leave to cool. Put all the ingredients, except for the fish and the flour into a saucepan. Bring to the boil and let it simmer for about 10 minutes.(The onion must not go soft) Mix the flour with a little water to form a paste and stir into the sauce. Bring to the boil, stirring frequently When the sauce has thickened, remove from heat. Place a layer of fish in a non-metal dish and, using a slotted spoon, scoop some of the onion from the sauce and pour over fish layer. Repeat with second layer. Then pour the sauce over the fish. Let it cool, then place in refrigerator. Wait at least 24 hours before serving, but usually at its best between three and seven days. Whole wheat bread and a plain green salad go well with this dish.