MANDARIN FISH & CHILLI JAM

SERVES 4 PREP 15 MINS COOK 12 MINS

◆ 500g skinless firm white fish fillets, 2cm cubes

◆ 2 egg whites, lightly beaten

◆ 2 tbsp cornflour

◆ vegetable oil, for shallow-frying

◆ 1 onion, thinly sliced

◆ 1 bunch broccolini, trimmed, chopped

◆ 2 carrots, peeled with julienne peeler

◆ 1 garlic clove, crushed

◆ ¼ cup chilli jam

◆ 2 tsp fish sauce

◆ 2 mandarins, 1 juiced, 1 sliced

◆ 1⁄3 cup fresh Thai basil

◆ crispy noodles, steamed rice, to serve

1 Dust fish pieces in egg white then flour to coat.

In wok or large deep frying pan, heat oil on high. Shallow-fry in 2 batches, 2 mins each, until crisp and just cooked through. Drain on paper towel. Discard oil except for 1 tbsp.

2 Heat oil in wok on high. Stir-fry onion 2-3 mins until golden. Add broccolini, carrot and garlic. Stir-fry 1-2 mins until just tender.

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