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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a traditional South African dish that put an exotic spin on the normal fish dish. Traditionally served during Easter (GOOD FRIDAY) with hot cross buns. Ingredients:
1 kg yellowtail, scaled and filleted, skin on |
coarse salt |
oil for pan frying |
2 large onions, sliced |
5 cloves garlic, chopped |
20 ml mustard seed |
10 ml ginger paste |
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 |
Directions:
1. To firm up the flesh, sprinkle coarse salt on both sides of the fillet and let it stand in the sink for 20 minutes. Rinse under running water and pat dry with a paper towel. Cut the fish in portions with the skin attached.
2. Do not cover fish with flour or butter but pan-fry pieces in oil till cooked through.
3. Heat enough oil in a large pan and sauté the onions, mustard seed, ginger paste, garlic and chillies for about 4 minutes.
4. 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).
5. Layer the fish pieces in a ceramic or glass serving dish and cover each layer with the sauce and some onion.
6. Be sure that the last layer is covered with sauce.
7. Let it cool, then refrigerate. Will keep for a week in a cool place and longer in a fridge.
8. Enjoy!!
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