|3 lb fresh white fish e.g dorado, wahoo||1 tblsp pickling spices (e.g. bay leaf, mustard seeds, coriander seeds)|
|1 cup of oil||2 cups vinegar|
|3 onions, chopped||1 cup water or tomato juice|
|1/2 cup sugar||3 heaped teasp cornstarch|
|1 1/2 teasp salt||1/4 cup water|
Make sure the fish is skinned and filleted with no bones. Dredge the fillet steaks in flour mixed with a bit of salt, and fry them on both sides in hot oil until golden. Set aside.
Heat the oil in a large frying pan and fry the onions until nearly translucent. Add the sugar, salt, pepper and spices, and leave on a very low heat for 5 minutes, stirring occasionally.
Add the vinegar and water or tomato juice, and heat till boiling. Mix the cornstarch with 1/4 cup of water, pour slowly into the boiling liquid while stirring constantly, and cook on low heat for another 10 minutes.
Place the fried fish in a large container and pour the hot pickling liquid over. The fish must be completely covered - if not, make another batch of liquid and pour over. Close with a good lid; when the liquid sets, the oil will be on top so no air can reach the fish.
The pickled fish should not be stored in the fridge. After 3 days, it will be ready to eat. Do not reheat. Make sure there is always a layer of oil covering the fish and it will keep for up to 4 weeks.
I really like to eat the fish with fried potatoes, or some freshly-baked bread.