© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Servings: Serves 8 as a first course.
¾ cup vegetable oil
2 pounds Halibut steaks, sliced about 1" thick
3 large onions, peeled and cut crosswise into ⅛" thick slices
½ cup light brown sugar
3 tablespoon finely chopped fresh hot chilies
3 tablespoon curry powder (preferably Madras curry)
1 tablespoon scraped, finely chopped fresh ginger root
2 large fresh bay leaves, crumbled plus 2 large whole leaves
1 teaspoon. ground coriander
2 teaspoon. salt
2 cups malt vinegar
1 cup water
Starting at least 2 days ahead, heat ½ cup of the oil in a heavy 10-12" skillet over moderate heat until a light haze forms above it. Pat the fish completely dry with paper towels and place the fish in the hot oil. Turning the fish with a slotted spatula, fry fish 3-4 minutes on each side or until they are golden brown. As they brown, transfer them to paper towels to drain and cool.
Prepare the marinade:
Pour off and discard the oil in the pan and wipe the skillet clean with paper towels. Pour in ¼ cup vegetable oil and heat until a haze forms above it. Add the onions and stirring frequently, cook 8-10 minutes or until they are soft and golden brown.
Watch closely that the onions do not burn. Add sugar, chilies, curry powder, ginger root, crumbled bay leaves, coriander and salt, stir over low heat for 2 minutes. Stirring constantly, pour in the vinegar and water in a slow thin stream. Bring to a boil over high heat, reduce the heat to low and simmer the marinade uncovered for 10 minutes. Remove the skin and bones from the halibut and cut meat into 1 ½" squares. Spread about a third of the fish into a glass baking dish that is about 8" in diameter and 4" deep. Cover the fish with a cup or so of the marinade, then add another layer of fish. Add a second cup of the marinade, the remaining fish and finally the rest of the marinade left in the skillet. Place the 2 bay leaves on top cover the dish tightly with plastic wrap. Marinate the pickled fish in the refrigerator at least 2 days. Serve it with onions from the dish in which it was marinated, moistening each portion with a spoonful or so of the liquid.