No-Bake Cape Malay Pickled Fish

Name: No-Bake Cape Malay Pickled Fish
Total time: 60 min
Ingredients: 500 g firm-fleshed white fish fillets, skinless (frozen may be used); 5 ml sea salt use more as needed; 80 ml fish masala use more as needed; 40 ml seafood rub; 80 ml sunflower or vegetable oil use more as needed; 400 g onion rings, 5mm slices approximately (approximately 2 large brown onions); 15 ml sea salt; 6 cups water (1500 ml ); 2 cups white grape vinegar (500 ml); 1 cup water (250 ml); ⅔ cup fine granulated sugar (160 ml, taste the sauce then adjust to personal taste); 5 ml sea salt (adjust to personal taste); 3 bay leaves; 8 ml cumin seeds dry roasted; 8 ml coriander seeds dry roasted; 5 ml fennel seeds dry roasted; 6 peppercorns dry roasted; 6 cloves dry roasted; 6 allspice berries dry roasted; 2 ml ml turmeric powder; 8 ml fish masala; Coriander lettuce and thyme

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Enjoy this No-Bake Cape Malay Pickled Fish whenever you're craving something fishy! Indulge in the fresh and rich flavours this recipe offers.

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Cooking tools:

Chef's knife
Cutting board
Kitchen towel
Baking sheet
Aluminum foil
Parchment paper
Plastic wrap
Skillet
Stove
Pot
Colander
Measuring cup
Measuring spoon
Baking dish
Refrigerator

Ingredients

500 g firm-fleshed white fish fillets, skinless (frozen may be used)
5 ml sea salt use more as needed
80 ml fish masala use more as needed
40 ml seafood rub
80 ml sunflower or vegetable oil use more as needed
400 g onion rings, 5mm slices approximately (approximately 2 large brown onions)
15 ml sea salt
6 cups water (1500 ml )
2 cups white grape vinegar (500 ml)
1 cup water (250 ml)
⅔ cup fine granulated sugar (160 ml, taste the sauce then adjust to personal taste)
5 ml sea salt (adjust to personal taste)
3 bay leaves
8 ml cumin seeds dry roasted
8 ml coriander seeds dry roasted
5 ml fennel seeds dry roasted
6 peppercorns dry roasted
6 cloves dry roasted
6 allspice berries dry roasted
2 ml ml turmeric powder
8 ml fish masala
Coriander lettuce and thyme