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!

By Jennene Plummer
  • 15 mins preparation
  • 12 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 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


  • 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.


  • Replace sliced mandarin with sliced oranges, if preferred.