Step 1

Heat the olive oil in a heavy-based saucepan. Add the onions and sauté for until soft and translucent, about 10 minutes. Stir in the garlic and ginger and cook for a further 2 minutes. Now add all the aromatics and cook for 2 minutes to bloom the spices.

Step 2

Add the salt, sugar, bay leaves, vinegar and water. Simmer for 20 minutes. Place the fish in the pan and spoon the sauce over the fillet. Cover and simmer for 15-20 minutes until cooked through.

Step 3

Lift the fish gently from the pan using a fish slice and place in a ceramic or glass dish. Scrape the sauce into a processor and blitz until smooth. Pour the sauce over the fish and cover with cling film. Chill for 2-3 days.

Step 4

Lift the fish gently from the pan using a fish slice and place in a ceramic or glass dish. Scrape the sauce into a processor and blitz until smooth. Pour the sauce over the fish and cover with cling film. Chill for 2-3 days.Serve the pickled fish at room temperature with red onion pickle if you wish, and crusty baguettes alongside.