MKR episode 19 recipe: Fish and Chips with Chilli Sauce

Prep time: 45 minutes

Cook time: 30 minutes

Serves 4.

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Ingredients

2 large white potatoes, peeled, cut into chips

Vegetable oil, for deep frying

Chilli sauce

375g caster sugar

375ml white vinegar

250g red chillies, finely chopped

5cm piece fresh ginger, peeled, coarsely grated

4 garlic cloves, crushed

Fish

4 x 150g fillets rankin cod, skin on

1 long red chilli, finely chopped

4 garlic cloves, crushed

1 tbs olive oil

Finely grated zest of 1 lemon

Slaw

1 cup shredded red cabbage

1 carrot, shredded

½ cup shredded mint

½ cup roasted almonds, coarsely chopped

Method

1. To make chilli sauce, place the sugar and vinegar in a large heavy-based saucepan over low heat. Cook, swirling occasionally, for 3-4 minutes or until sugar dissolves. Stir in chillies, ginger and garlic. Bring to a boil. Cook, partially covered, for about 15 minutes or until soft and thick.

2. Preheat oven to 200C.

3. To prepare fish, remove and reserve skin. Combine chilli, garlic, oil and lemon zest in a large bowl. Season. Add fish and toss to coat. Arrange fish on an oven tray. Set aside for 10 minutes to marinate.

4. Place potatoes in a saucepan of cold salted water. Bring to the boil and cook for 2 minutes. Drain. Arrange on a drying rack to cool.

5. To make slaw, combine all ingredients in a bowl.

6. Deep fry chips in small batches until golden and crisp. Drain on paper towel. Season with salt.

7. Pat reserved fish skin dry. Deep fry in batches until golden and crisp. Drain on paper towel. Season with salt.

8. Bake fish for 10 minutes or until just cooked.

9. Serve fish and slaw with crispy fish skin, chips and chilli sauce