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Pomegranate pickled fish 200ml vegetable oil 5ml black peppercorns 10ml coarse saltPreheat oven at 200°C. Place fish in baking dish, allowing space for sauce. Cook onions for 30 minutes, until they become sweet.
Stir in masala, fennel, coriander, peppercorns, cloves and bay leaves, and fry for 30 seconds before adding apricots, sultanas, wine and salt. Simmer, uncovered, for 20 minutes. Add vinegar and sugar and pour sauce over the fish. Cover with foil and bake for 20 minutes. Cool completely and refrigerate at least a day.
Serve on salad with home-made lime mayo, and garnish by sprinkling the pomegranate seeds over the pickled fish.
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