MATT HEATH

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We serve this recipe for spicy pritong isda (fried fish) at the restaurant. It’s earned a place in our customers’ hearts thanks to its simplicity and deliciously spicy umami flavour.

SERVES 2

150-300g kahawai fillets or other medium-to-firm fish, preferably skin-on For the spicy soybean glaze: 25g peeled garlic

25g vegetable oil

25g wholegrain mustard Pinch of salt

125g soybean paste 50ml white vinegar

50g brown sugar

1 piece of bird’s eye chilli 1 Blend everything together into a smooth paste.

2 Pour in a small saucepan and simmer slowly for 15 mins, stirring every 5 minutes to prevent burning. Set aside to cool down.

FOR THE SAUTEED KALE AND LEEK

1 Tbsp olive oil

100g kale or cavolo nero, chopped thinly 100g leek, chopped thinly 5g mint, chopped finely Half a lemon

10g brown sugar

1 tsp flaky salt 1 In a hot skillet saute kale or cavolo nero and leek on a medium heat for about 3 minutes, making sure to keep stirring to colour the leek properly, then add the brown sugar, flaky salt and lemon juice to season and finish with mint.

ASSEMBLY

1 Pat the skin of the fish fillets dry, then season with flaky salt. Pan-fry the fish, skin-side down on medium heat, for about 2 minutes until golden, or slightly longer for larger fillets, then finish in the oven until cooked through.

2 Glaze fish with the spicy soybean paste and serve with the sauteed kale and leek. Serve with steamed rice.

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