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Preheat oven to 180°C.
To make the chilli jam, place tomatoes in an oven tray. Sprinkle with olive oil and seasonings, and cook in the oven for about 20-30 mins until they collapse. When cool enough to handle, remove the skins and chop up.
Dry roast mustard seeds in a non-stick pan until they being to pop. Then grind with a mortar and pestle (or in a food processor).
Add chillies, garlic and ginger. Pound (or whiz up) until well combined.
Then heat a little oil in a heavy-bottomed pot and briefly stirfry the spice paste.
Add the tomatoes, together with sugar, red wine vinegar, fish sauce and 1 heaped tbsp chopped coriander. Turn heat down, stir and gently cook until thick and fragrant, mashing the tomatoes now and again. Taste for seasoning.
Cook limes, cut side down, on a preheated ridged grill (or BBQ) until caramelised.
Lightly coat fish with rice flour and panfry in a thin layer of hot vegetable oil.
To serve, mound rice on individual plates. Top with fish, spoon a dollop of chilli jam on the side, place lime alongside and garnish with coriander sprigs.
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