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8–10
Easy
Published 2012
Pickled fish is a dish I always associate with the festive season. Any firm-fleshed white fish may be used instead of kabeljou or yellowtail.
Season fish portions with salt and pepper. Heat oil in deep frying pan and fry fish for 5 minutes on each side, or until medium brown. Remove from oil and drain on paper towel.
Sauce: Heat oil in separate pan, add onions, vinegar, water, sugar and spices, and cook until well blended, 10–15 minutes. Add salt to taste. Place drained fish slices in a deep dish and cover with hot onion mixt