This one's a favourite in die Kaap: Pickled fish the Cape Malay way and it's a treat! It's not easy to get yellow tail in Namibia but check with the fish monger in the big supermarkets. They shoudl at least be able to point you in the right direction. Easy to make and delicious:

Ingredients

  • 1 kg yellowtail, scaled and filleted, skin on
  • coarse salt
  • oil for pan frying
  • 2 large onions, sliced
  • 5 cloves garlic, chopped
  • 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


Preparation

To firm up the flesh of the fish, sprinkle coarse salt on both sides of the fillet. Let it stand in the sink for 20-25 minutes. Rinse under ample running water and pat dry with a paper towel. Then proceed to cut the fish in portions, and leave the skin attached.
Do not cover fish with flour or butter but pan-fry pieces in oil till cooked through.
To make the sauce, simply boil then simmer the rest of the ingredients together for about 8 minutes until the onions are cooked but still have a bite
Layer the fish pieces in a serving dish. Cover each layer with the sauce and some more onions. The last layer on top is the sauce. Once that's on, refrigerate and enjoy.