For the fish:

• 1.5 kg yellowtail fillets, skin on, cut into large chunks
• ½ cup flour (for dusting)
• Oil for shallow frying

For the pickle sauce:

• 1½ cups white spirit vinegar
• 1 cup water
• 1 large onion, thinly sliced into rings
• 2 tsp turmeric
• 2 tsp medium curry powder (adjust to taste)
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2–3 whole allspice (pimento)
• 2 bay leaves
• 3–4 whole peppercorns
• ½ cup sugar (adjust to taste)

Prepare the Fish

• Rinse and pat dry your yellowtail pieces. Season with a little salt.
• Dust lightly in flour.
• Shallow fry in hot oil until golden brown and just cooked through.
• Drain on paper towels and set aside.

Make the Pickle Sauce

• In a large saucepan, add vinegar, water, onions, and all the spices.
• Bring to a gentle boil, then simmer for 10–15 minutes until the onions soften.
• Stir in the sugar and adjust the balance of sweet, sour, and spice to your preference.

Layer & Pickle

• In a deep ceramic dish, layer the fried fish and pour the pickle onion sauce over each layer.
• Make sure the fish is fully submerged in the liquid.

Marinate

• Allow to cool, then cover and refrigerate for at least 24 hours.