Spicy Pickled Fish using Yellowtail | Fish Recipes | Fishwife

Instructions

1. Remove skin from the yellowtail fillets.
2. Cut the fillets into two pieces, removing the boney section in the middle.
3. Cut your fillet halves into chunky blocks. Cover and set aside.
4. Add all of the following into a large pot: onion rings, vinegar, water, sugar, masala, turmeric, cayenne pepper, lime leaves, black pepper and apricot jam. Cook slowly for approx 40 minutes.
5. In a blender first add the egg and milk and blend until well combined.
6. Add the salt, pepper and flour and blend until it forms a batter with no visible lumps.
7. Leave the batter for 30 minutes.
8. Blend the batter again just before using to create some nice air pockets.
9. Put some cornstarch in a bowl and roll the yellowtail chunks until they are lightly coated. (Using cornstarch before applying the batter will act as a natural glue and help the batter to stick to the fish).
10. Fill a pan with oil approximately a quarter of the way up the side and put on a medium to high heat.
11. Dip the cornstarch covered fish chunks into the batter until completely covered and then fry in the heated oil for approximately 2-3 minutes per side. You want to have a slightly golden batter but you don't want to overcook your fish.
12. Remove the fried pieces and place them on some paper towel so that it soaks up some of the excess oil.
13. Once all the pieces are fried, set aside before placing them into glass jars or glass containers. (I was able to fill 3 large jars).
14. Check on your sauce which should have reduced nicely on the stove. Remove it from the heat after your 40 minutes is up and while the liquid is still hot, pour over the fish in their containers.
15. Allow to cool before refrigerating. Keep in the fridge for 2-3 days before eating which will allow the fish to soak up all those awesome flavours!