Pan-fried yellowtail with pickled fish sauce

A quick-fix version of Easter pickled fish that's ready in 30 minutes!

30 minutes

Serves 4-6 


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  • Glug canola oil, for frying
  • 1 onion, sliced
  • 2 curry leaves
  • 4 tsp (20ml) mild curry powder
  • 1 Tbsp (15ml) fish masala spice mix
  • 2 tsp (10ml) turmeric
  • 1 tsp (5ml) ground coriander
  • ½ cup (125ml) white wine vinegar
  • ⅓ cup (65g) brown sugar
  • ¼ cup (60ml) apricot jam
  • 1 can (400g) coconut milk
  • Salt and milled pepper 
  • 1 Tbsp (15ml) cornflour (mixed with 1 Tbsp cold water to create a paste)



  • 1kg yellowtail fillets 
  • 4 tsp (20ml) masala spice mix 
  • Olive or canola oil, for frying
  • Fruity sambal and crusty bread, for serving (see good idea) 



  1. Heat oil in a pan and sauté́ onion for 8 minutes or until golden. 
  2. Stir in spices and fry for a minute.
  3. Add remaining sauce ingredients, except cornflour, and simmer for 8-10 minutes. 
  4. Stir in cornflour paste and simmer for 2-3 minutes or until thickened.
  5. Set aside and keep warm. 
  6. Season fish and sprinkle evenly with spice mix. 
  7. Heat oil in a pan over high heat.
  8. Fry fish for 3-4 minutes skin-side down until skin is crispy – fish should move loosely without sticking when the pan is lightly shaken.
  9. Flip over and fry for another 2-3 minutes or until golden, take care not to overcook. 
  10. Spoon sauce over fish and serve with sambal and crusty bread on the side. 



For fruity sambal, dice ½ tub (250g) fresh mango chunks. Combine with ½ tub (50g) PnP fresh coconut shavings, 2-3 sliced jalapenos and ¼ punnet (5g) each chopped parsley and fresh coriander. Mix 2 Tbsp (30ml) each castor sugar and hot water, pour over sambal and infuse for 5 minutes. Serve with pickled fish.


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