Herbed Christmas Fish Pickle

1.Clean the fish fillets thoroughly and pat them dry with paper towels. Cut them into bite-sized pieces and set aside.

2.In a medium saucepan, combine the white vinegar, water, mustard seeds, fenugreek seeds, cumin seeds, coriander seeds, turmeric powder, red chili powder, black peppercorns, and salt. Bring the mixture to a boil over medium heat, stirring occasionally.

3.Once boiling, reduce the heat and let it simmer for about 5 minutes to allow the spices to infuse the liquid. Remove from heat and let it cool slightly.

4.In a large skillet, heat the olive oil over medium heat. Add the sliced onions and sauté until they are golden brown, about 8-10 minutes.

5.Add the minced garlic and grated ginger to the skillet and sauté for an additional 2 minutes until fragrant.

6.Add the fish pieces to the skillet and gently stir to coat them with the onion mixture. Cook for about 5 minutes until the fish is just cooked through, being careful not to break the pieces apart.

7.Pour the cooled vinegar mixture over the fish and onions in the skillet. Add the chopped dill, parsley, cilantro, sugar, and lemon juice. Stir gently to combine all the ingredients without breaking the fish.

8.Transfer the mixture to a clean glass jar or container. Allow it to cool to room temperature before sealing the jar.

9.Refrigerate the fish pickle for at least 24 hours before serving to allow the flavors to meld together. It can be stored in the refrigerator for up to 2 weeks.