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Snapper on rice with caramelised limes & chilli jam

Method

  • Preheat oven to 180°C fan forced (200°C normal). 
  • To make the chilli jam, place the tomatoes in an oven tray. Sprinkle with olive oil and seasonings, and cook in the oven for about 20-30 mins until the tomatoes collapse. When cool enough to handle, remove the skins and chop up. 
  • At the same time, dry roast the 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 the chillies, garlic and ginger. Pound (or whiz up) until well combined. 
  • Then heat a little olive oil in a heavy-bottomed pot and briefly stirfry the spice paste. 
  • Add the tomatoes with the sugar, red wine vinegar, fish sauce and 1 heaped tbsp chopped coriander. Turn the heat down, stir and gently cook until thick and fragrant, mashing the tomatoes now and again. Taste for seasoning. 
  • Cook the limes, cut side down, on a preheated ridged grill (or BBQ) until caramelised.
  • Lightly coat the fish with rice flour and panfry in a thin layer of hot vegetable oil. 
  • To serve, mound steamed rice on individual plates and top with the fish. Spoon a dollop of chilli jam on the side, place the lime alongside and garnish with coriander sprigs.

Ingredients

  • 1.5 kg ripe tomatoes, cored
  • olive oil
  • sea salt & freshly ground pepper
  • 1 tbsp mustard seeds
  • 6 small red chillies, finely chopped
  • 6 garlic cloves, finely chopped
  • 2 tbsp grated fresh ginger
  • 3 heaped tbsp shaved palm (or soft brown) sugar
  • 150 ml red wine vinegar
  • 4 tbsp Asian fish sauce
  • fresh coriander
  • 2 limes, halved
  • 4 x 180 gm snapper fillets (or any other steaky fish)
  • rice flour
  • vegetable oil

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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