1. Firm up the flesh of the fish by sprinkling salt on both sides of the filet and letting it stand in a glass bowl for 20 to 25 minutes. 2. Thoroughly rinse the salt off the filet under running water. Pat it dry with a paper towel. Cut the fish into serving portions leaving the skin attached. 3. Heat oil in a frying pan and fry the fish until cooked through. (Do not coat the fish with flour or batter.). 4. Place the rest of the ingredients in a large pot, and bring to the boil, stirring to dissolve the sugar and make sure it does not burn on the bottom of the pot. Simmer for approximately 8 minutes until the onions are cooked but still crisp. 5. Layer the pieces of fish and the sauce and onions alternately in a ceramic or glass serving-dish. The last layer of fish should be covered with sauce. 6. Refrigerate for up to a week. Best to make at least 6 hours before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
