Name: Mandarin fish and chilli jam
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Ingredients: 500 gram skinless firm white fish fillets, cut into 2cm cubes; 2 egg whites, lightly beaten; 2 tablespoon cornflour; vegetable oil for shallow frying; 1 onion, thinly sliced; 1 bunch broccolini, trimmed, chopped; 2 carrots, peeled, julienned; 1 garlic clove, crushed; 2 mandarins, 1 juiced, 1 sliced; 1/4 cup chilli jam; 2 teaspoon fish sauce; 1/3 cup fresh Thai basil; crispy noodles, steamed rice to serve

Mandarin fish and chilli jam

Quick, easy and packed with flavour - this mandarin fish and chilli jam recipe is a weeknight winner. Serve topped with Thai basil, crispy noodles and with a side of steamed rice. Delish!

Serves 4

Prep

15M

Cook

12M

Total

27M

This recipe first appeared in Woman’s Day.

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Ingredients

500 gram skinless firm white fish fillets, cut into 2cm cubes

2 egg whites, lightly beaten

2 tablespoon cornflour

vegetable oil for shallow frying

1 onion, thinly sliced

1 bunch broccolini, trimmed, chopped

2 carrots, peeled, julienned

1 garlic clove, crushed

2 mandarins, 1 juiced, 1 sliced

1/4 cup chilli jam

2 teaspoon fish sauce

1/3 cup fresh Thai basil

crispy noodles, steamed rice to serve

Method

1.Coat fish pieces in egg white, then cornflour. In a wok or large deep frying pan, heat oil on high. Shallow-fry fish in two batches for 2 minutes each until crisp and just cooked through. Drain on a paper towel. Discard oil, except for 1 tablespoon.

2.In same wok, heat oil on high. Stir-fry onion for 2-3 minutes until golden. Add broccolini, carrot and garlic. Stir-fry for 1-2 minutes until just tender.

3.Toss mandarin juice, chilli jam and fish sauce through. Bring to a simmer.

4.Return fish to wok with sliced mandarin. Toss to coat in sauce and heat through.

5.Sprinkle with basil leaves. Serve topped with crispy noodles and accompanied with steamed rice.