I like it simple, on the grill of the BBQ on a real low heat, outer flesh goes nice and cripsy, awesome flavour. Coat with olive oil and whatever else you beforehand. I find the hotplate good as well, but reckon the the grill is the business for anything like kingfish. I've had Wahoo grilled in the islands and its hard to beat.

Philip’s District Six Pickled Fish/Curry fish/Kerrievis

Ingredients

1kg Kingfish (or any firm fish – Butterfish works really well), scaled and filleted, skin left on as it keeps the fish together (optional)

5 medium cloves garlic (or teaspoon of flakes)

1 tsp chopped ginger or .5 tsp of powdered

3 large onions

1 cup white grape vinegar

½ cup water

½ cup brown sugar

8 peppercorns

4 cloves

4 allspice

4 bay or lemon leaves

1 Tbs mild curry powder or a bit more if you like a bit of a tang

.5 tsp of chili powder

1 tsp ground cumin,

1 tsp ground coriander,

1 tsp turmeric

200ml sultanas (optional)

15ml flour

Coarse salt, as required (be careful, coarse salt is stronger than refined salt)

Oil for frying

Method

Chop the garlic.

Peel and slice the onions into rings.

Firm up the flesh of the fish, by sprinkling coarse salt on both sides of the fillet and letting it stand in a glass bowl for 20 minutes (Longer than this will result in the fish being too salty).

Thoroughly rinse the fillets under running water. Pat it dry with a paper towel.

Cut the fish into bite sized cubes, leaving the skin attached.

Heat oil in a heavy based frying pan and fry the fish until just cooked through.

Place the rest of the ingredients in a large heavy based pot (to prevent burning), bring to the boil, then reduce heat, stirring to ensure the brown sugar dissolves, and does not burn. Then simmer for approximately 7-10 minutes until the onions are cooked but still crisp. Mix the flour with a bit of the sauce to thicken.

Layer the pieces of fish and the sauce and sultanas, onions alternately in a ceramic or glass serving-dish or in the sterilised jars, (sterilise jars and lids by boiling them in water for 5 minutes) ensuring that the last layer of fish is covered with sauce.

It will keep for weeks in the fridge...