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How to make it

  • 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.
  • Do not cover fish with flour or butter but pan-fry pieces in oil till cooked through.
  • Heat enough oil in a large pan and sauté the onions, mustard seed, ginger paste, garlic and chillies for about 4 minutes.
  • 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).
  • Layer the fish pieces in a ceramic or glass serving dish and cover each layer with the sauce and some onion.
  • Be sure that the last layer is covered with sauce.
  • Let it cool, then refrigerate. Will keep for a week in a cool place and longer in a fridge.
  • Enjoy!!

Reviews & Comments 3

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  • Jebb 6 years ago
    Hi Genna , i have tried it and the result was great , took me back to my old life in Cape Town.
    We do not have yellowtail here but it works well with kingfish and barramundi.
    Jebb , Australia.
    Was this review helpful? Yes Flag
    " It was excellent "
    tinadc ate it and said...
    Thank you Genna,

    I havejust asked Mumtaz if she has a good curry fish recipe for me and voila...here I come across your recipe. I am deft going to give it a bash.
    Was this review helpful? Yes Flag
    " It was excellent "
    mumtazcatering ate it and said...
    THANKS GENNA LOVE PICKLED FISH GROWING UP IN THE CAPE WE USED TO EAT IT OFTEN ESPECIALLY DURING THE SNOEK SEASON.WOW SEEMS A LONG , LONG, TIME AGO :)
    THANKS FOR SENDING ME DOWN MEMORY LANE
    HAVE A BLESSED DAY
    MUMTAZ
    Was this review helpful? Yes Flag

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