Smoked fish and chilli jam on crispy wontons

Babiche Martens

This chilli jam is not only delicious served with these crispy wontons, but great to have in the fridge ready for an antipasto platter or to serve with a freshly baked frittata. The wonton wrappers are a versatile platform to top with any array of deliciousness.

Chilli and pepper jam

8	Long red chillies (Main)
2	Garlic cloves
1	Diced red onion
1	Roasted red pepper
1 Tbsp	Finely grated ginger
1	Lime, zest only
1 cup	Caster sugar
½ cup	White vinegar (Main)

Crispy wontons

12	Wonton wrappers, cut into 4cm rounds (Main)
200 g	Smoked fish
½ cup	Roasted red peppers, chopped
1	Finely chopped spring onion

Directions

1. Cut the chillies lengthways and remove the seeds from 6. Chop them all roughly and place into a kitchen processor. Add the garlic, onion, roasted pepper, ginger and zest, blitzing until finely chopped. Place into a small pot. Add the sugar and vinegar cooking over a low heat until the sugar has dissolved. Continue cooking for 20-25 minutes until thickened and jam-like. Spoon into a jar and store in the fridge until ready to use.
2. Heat 1cm flavourless oil in a frying pan.
3. Cook 2 or 3 wonton wrappers at a time for 30 seconds then turn for another 30 seconds until crispy. Remove and cool. 3. In a small bowl flake the fish. Add the red pepper and spring onion, tossing gently. On to a platter place the wonton wrappers. Top with smoked fish and a bit of chilli jam.