Cape Malay Pickled Fish

• 2 lbs yellowtail fish fillets, scaled and fileted, skin left on
• 5 garlic cloves, chopped
• 2 large onions, sliced in rings
• kosher salt
• 1 cup vinegar
• 1/2 cup water
• 1/2 cup brown sugar
• 8 peppercorns
• 4 cloves
• 4 allspice berries
• 2 bay leaves
• 1 tablespoon masala (curry powder)
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• oil, as needed for frying

1. Firm up the flesh of the fish by sprinkling salt on both sides of the filet and letting it stand in a glass bowl for 20 to 25 minutes.
2. Thoroughly rinse the salt off the filet under running water. Pat it dry with a paper towel. Cut the fish into serving portions leaving the skin attached.
3. Heat oil in a frying pan and fry the fish until cooked through. (Do not coat the fish with flour or batter.).
4. Place the rest of the ingredients in a large pot, and bring to the boil, stirring to dissolve the sugar and make sure it does not burn on the bottom of the pot. Simmer for approximately 8 minutes until the onions are cooked but still crisp.
5. Layer the pieces of fish and the sauce and onions alternately in a ceramic or glass serving-dish. The last layer of fish should be covered with sauce.
6. Refrigerate for up to a week. Best to make at least 6 hours before serving.

fish, garlic, onions, kosher salt, vinegar, water, brown sugar, peppercorns, cloves, berries, bay leaves, masala, ground cumin, ground coriander, turmeric, oil

Taken from www.food.com/recipe/cape-malay-pickled-fish-173637 (may not work)