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  • 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


  1. Roughly chop the garlic
  2. Peel and slice the onions into rings
  3. 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.
  4. Thoroughly rinse the fillet under running water. Pat it dry with a paper towel.
  5. Cut the fish into serving portions leaving the skin attached.
  6. 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)
  7. 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.
  8. Layer the pieces of fish and the sauce and onions alternately in a ceramic or glass serving-dish.
  9. Ensure that the last layer of fish is covered with sauce.
  10. Leave to cool and then refrigerate.
  11. Will keep for a week in the fridge.
  12. Pickled Fish is generally served with green salad and crisp rolls


Nutrition Facts

Amount Per Recipe %DV
Recipe Size 907g
Calories 1324  
Calories from Fat 429 32%
Total Fat 47.54g 59%
Saturated Fat 11.61g 46%
Trans Fat 0.0g  
Cholesterol 499mg 166%
Sodium 354mg 15%
Potassium 3810mg 109%
Total Carbs 0.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g 0%
Protein 209.92g 336%
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