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Snapper on Rice with Caramelised Limes & Chilli Jam


  • 1.5 kg ripe tomatoes, cored

  • olive oil

  • sea salt & freshly ground pepper

  • 1 tbsp mustard seeds

  • 6 chillies, finely chopped

  • 6 garlic cloves, finely chopped

  • 2 tbsp grated fresh ginger

  • 3 heaped tbsp shaved palm sugar (or brown sugar)

  • 150 ml red wine vinegar

  • 4 tbsp Asian fish sauce

  • fresh coriander

  • 2 limes, halved

  • 4 x 180 gm snapper fillets

  • rice flour

  • vegetable oil

  • steamed rice


  • 1.

    Preheat oven to 180°C.

  • 2.

    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.

  • 3.

    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).

  • 4.

    Add chillies, garlic and ginger. Pound (or whiz up) until well combined.

  • 5.

    Then heat a little oil in a heavy-bottomed pot and briefly stirfry the spice paste.

  • 6.

    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.

  • 7.

    Cook limes, cut side down, on a preheated ridged grill (or BBQ) until caramelised.

  • 8.

    Lightly coat fish with rice flour and panfry in a thin layer of hot vegetable oil.

  • 9.

    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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