Pickled Fish Pani Puri
Recipe by: Chef Rikku O’Donnchü
 
Ingredients 
1liter of vegetable oil for frying 
1 pack wonton pastry
100g yellowtail 
1 plum tomato
2 limes
Sea salt
10g fresh ginger 
10g fresh turmeric 
1 green chili 
4g coriander 
1 table spoon of hot Durban curry powder 
Pinch of nutmeg 
2 tablespoons soy sauce 
200g Clover Bliss Plain Double Cream yoghurt 
4g fresh mint
1 red onion 
1 clove of garlic 
5g Gluconolactate 
5g Alginate 
 
Method
Blend lime juice, garlic, curry powder, soy, turmeric, ginger and nutmeg together. 
Slice yellowtail and check for bones 
Chop chili/ red onion and coriander and quarter tomato, de-seed and dice
Add chili coriander mix and diced tomato to lime and soy dressing
Pour over fish and allow to sit for 40 minutes 
 
Blend gluconolactate into the Clover Bliss Yoghurt and mix in the fresh mint.
Add the alginate to 5 liters of water
Drop a teaspoon of yogurt mix into alginate mix
Rinse off in cold water and leave in fresh water until needed
 
Heat the oil in a saucepan to 180C
Cut out disc from wanton pasty and fry until a small globe has formed
Tap out small hole and fill with pickled fish
Top with yogurt sphere and garnish with fresh mint and lime.