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Panfried whiting with paw paw salsa

Method

  • Gently rub the fish with a little bitters. 
  • Combine 4 finely chopped spring onions with the thyme, garlic, 1 chopped chilli and the juice of 2 limes. Then smear over the fish and set aside for about 15 mins.
  • While the fish is marinating, place the oil, remaining chilli, onion and water in a non-stick pan and bring to the boil.
  • Then gently toss the paw paw with the remaining lime juice, onion mixture, mint and a little pepper. Taste for seasoning. 
  • Panfry the fish in a lightly oiled non-stick pan and serve on top of a mound of the salsa with a garnish of finely sliced spring onion.

Ingredients

  • 4-8 whiting fillets, skinned & boned
  • Angostura bitters
  • 6 small spring (green) onions
  • 1 tbsp chopped fresh thyme
  • 2 garlic cloves, crushed
  • 2 small red chillies, finely chopped
  • juice of 4-5 limes
  • 3 tbsp olive oil
  • ½ small red onion, finely chopped
  • 1 tbsp water
  • ½-1 small paw paw, peeled, seeded & cubed
  • 1 heaped tbsp chopped fresh mint
  • freshly ground pepper
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm