• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Asian style pouting with chunky chilli jam

  • 4servings
  • 30minutes

Add to MenuAdd to Calendar

Source: uktv.co.ukReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, C, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 x 250g pouting fillets , butterfly filleted

  2. 300 ml vegetable oil

  3. 2 tbsp flour

  4. 2 tbsp cornflour

  5. pinch of sea salt

  6. 4 tbsp milk

  7. 1 lemon

  8. 1 onion , chopped

  9. 6 tomatoes , chopped

  10. 1 1/2 cm piece ginger , chopped

  11. 2 cloves garlic , chopped

  12. 2 tbsp caster sugar

  13. 200 ml white wine vinegar

  14. 1 red chilli , finely chopped

Instructions Jump to Ingredients ↑

  1. For the chilli jam: add all the chilli jam ingredients to a heavy-based saucepan and simmer for 20 minutes until it reaches a jam-like consistency. Adjust the sugar and vinegar according to your taste. Set aside.

  2. For the fish: Heat the vegetable oil in a deep fat fryer to 190C.

  3. On a large plate, sift or stir together the flour, cornflour and salt.

  4. Pour the milk into a large shallow dish. Dip the fish in the milk, then coat in the flour mix and fry in the hot oil for 4-5 minutes until crispy.

  5. Serve the fish with a spoonful of chilli jam and a squeeze of lemon.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback