Pickled fish is popular in South Africa and delicious with Sauvignon Blanc.

So seeing as our The Berrio’s 2008 is so delectable at the moment we’re sharing a recipe for a Malay version. You can use any fresh fish but we recommend a yellow tail.

INGREDIENTS

• 2 lb yellowtail, scaled and filleted, skin left on
• 5 cloves garlic
• 2 large onions
• 1 cup grape vinegar
• ½ cup water
• ½ cup golden brown sugar
• 8 peppercorns
• 4 cloves
• 4 allspice berries
• 2 bay leaves
• 1 Tbsp masala (curry powder)
• 2 tsp cumin, ground
• 2 tsp coriander, ground
• 1 tsp turmeric
• coarse salt, as needed
• oil, as needed for frying

PREPARATION

• Roughly chop the garlic
•  Peel and slice the onions into rings
• Firm up the flesh of the fish, by sprinkling coarse salt on both sides of the fillet and letting it stand in a glass bowl for 20 to 25 minutes. Thoroughly rinse the fillet under running water. Pat it dry with a paper towel. Cut the fish into serving portions leaving the skin attached.
• Heat oil in a frying pan and fry the fish until cooked through (Do not cover the fish with flour or batter as normal in frying fish)
• Place the rest of the ingredients in a large pot, bring to the boil, stirring to ensure the sugar dissolves, and does not burn on the bottom of the pot. Then simmer for approximately 8 minutes until the onions are cooked but still crisp.
• Layer the pieces of fish and the sauce and onions alternately in a ceramic or glass serving-dish. Ensure that the last layer of fish is covered with sauce.
• Leave to cool and then refrigerate. Will keep for a week in the fridge.
•  Generally served with green salad and crisp rolls.