Baked Fish with Chilli Jam and Spring Onion
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Baked Fish with Chilli Jam and Spring Onion
Recipe by Sarah Todd
Ingredients
1/3 cup Squeaky Gate extra virgin olive oil
8 dried chilis (optional)
8 fresh large red chilis
2cm ginger, finely diced
3 garlic cloves, finely diced
1 bunch of lemongrass, tough ends removed
salt
2 tbsp tamarind puree
1/3 cup Coles brown sugar
1 cup water
1 tbsp fish sauce
600g firm white fish fillets
lemon slices
to serve
lime
spring onion
fresh coriander
Method
Blend the chilis in small batches until you get a chunky texture.
Cut and remove the end of the Lemongrass where it starts to change colour and you can feel the tougher texture, you don’t want this in your chilli jam. Chop the remaining lemongrass finely and pop into the chilli then finely dice the ginger and garlic into small pieces.
Blend this into a rustic looking paste.
Add some extra virgin olive oil in the pan on medium heat. Add in the paste and cook out for 10 minutes then add in the tamarind, fish sauce, and sugar with the cup of water.
Cook out and reduce to a jam-like consistency
Grab your fish then using a pastry brush coat the fish and lay on a slice of lemon and wrap it up en papillote.
Bake in the oven at 180 degrees for 10 minutes.
Serve on a large platter topped with shredded spring onion, fresh coriander and lime.
