Lip-smackingly good! This is food with real flavour. The cumin in the batter gives the fish a lift. Together with the slightly sweet chilli jam, it’s a great treat to eat.
- Chilli-Tomato-Lime Jam
- 30 ml sunflower oil
- 2 medium onions, chopped
- 2 cloves garlic, peeled and sliced
- 2 red chillies, seeded and chopped
- 500 g tomatoes, peeled and chopped or 1 x 800 g tin tomatoes, chopped Juice and rind of 2 limes
- Sea salt, to taste
- 50 ml brown sugar
- 500 g fresh white fish fillets, such as hake, dorado, sea bass or kingklip; cut into 5 x 5 cm chunks 2 large eggs
- 140 g self-raising our (250 ml)
- 30 g self-raising our (60 ml)
- 125 – 190 ml soda water, or water with gas
- Sea salt and freshly-ground black pepper, to taste 5 ml cumin seeds
- Oil for deep-fat frying
- Chilli-Tomato-Lime Jam: Place oil into a medium-sized saucepan, and sauté onions until translucent. Add in garlic and chillies; cook for a further minute.
- Stir in tomatoes, juice and rind of the limes, salt and sugar. Cook over a moderate heat, stirring from time to time. Simmer gently for about 30 minutes, until mixture has reduced, and is thick and jam-like in texture. Set aside.
- Batter: Using a medium-sized mixing bowl, beat the eggs. Add in the 140 g self-raising flour, water, salt and cumin seeds. Whisk well to obtain a smooth batter.
- Fish: Place the fish into a plastic bag together with the 30 g self-raising flour. Seal the packet.
- Toss well to coat the fish.
- Heat the oil in a large frying pan over a moderate heat. Test the temperature of the oil with a teaspoon of batter. The batter should fizz around the edges at once. The oil is then ready to use.
- Place the coated fish cubes into the batter; coat well
- Drop coated fish cubes into the hot oil, and cook for about 4 – 5 minutes. Drain well on paper towels.
- Serve immediately with chilli-tomato-lime jam, and thick sweet potato and butternut chips; or place fish into a wrap with the jam.
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