Fried fish with chilli jam and coconut

Hot chilli jam, creamy coconut and cool cucumber are perfect partners. This meal is also good with steamed rice.

Ingredients

270 ml	Coconut cream
1 bunch	Fresh coriander, including root, chopped (Main)
1 pinch	Salt
2	Garlic cloves, crushed
1	Red chilli, chopped, use 2 if desired
1 Tbsp	Caster sugar
1	Lime, juice only
2 Tbsp	Fish sauce
½	Telegraph cucumbers
½ cup	Mint leaves
300 g	White fish fillets, use up to 400g (Main)
½ cup	Flour, seasoned with salt and pepper

Directions

1. Bring the coconut cream to the boil in a small saucepan, then reduce the heat and simmer until it looks like thick cream. Remove from the heat and set aside.
2. Reserve ½ cup coriander leaves for the salad. Blend the rest of the coriander, salt, garlic and chillies to a smooth paste. Place in a saucepan with the sugar, lime juice and fish sauce and bring almost to the boil to dissolve the sugar. Remove from heat and cool.
3. Deseed and slice cucumber on the diagonal and mix with reserved coriander leaves and mint leaves.
4. Dust fish fillets with seasoned flour and fry in a little oil until golden on each side.
5. Serve fish topped with reduced coconut cream and chilli jam, cucumber salad on the side.