Asian style pouting with chunky chilli jam

Mitch and Matt have found the perfect match for crispy soft, white fish - a freshly made piquant chilli jam.
Asian style pouting with chunky chilli jam
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 2 x 250g pouting fillets, butterfly filleted
  • 300 ml vegetable oil
  • 2 tbsp flour
  • 2 tbsp cornflour
  • pinch of sea salt
  • 4 tbsp milk
  • 1 lemon

For the chilli jam

  • 1 onion, chopped
  • 6 tomatoes, chopped
  • 1.5 cm piece ginger, chopped
  • 2 cloves garlic, chopped
  • 2 tbsp caster sugar
  • 200 ml white wine vinegar
  • 1 red chilli, finely chopped


1. For the chilli jam: add all the chilli jam ingredients to a heavy-based saucepan and simmer for 20 minutes until it reaches a jam-like consistency. Adjust the sugar and vinegar according to your taste. Set aside.

2. For the fish: Heat the vegetable oil in a deep fat fryer to 190C.

3. On a large plate, sift or stir together the flour, cornflour and salt.

4. Pour the milk into a large shallow dish. Dip the fish in the milk, then coat in the flour mix and fry in the hot oil for 4-5 minutes until crispy.

5. Serve the fish with a spoonful of chilli jam and a squeeze of lemon.

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