Sand whiting fillets with pineapple chutney

Ingredients

• 12 x 350 g sand whiting fillets, skin on
• 1 tbs besan (chickpea) flour (see Note)
• ¼ tsp ground turmeric
• ½ tsp ground chilli
• ¼ tsp ajwain seeds (see Note)
• 2 tsp garlic and ginger paste (see Note)
• ½ tsp salt
• vegetable oil, to deep-fry
• baby cress (optional), to serve

Pineapple chutney

• 2 tbsp vegetable oil
• ½ tsp cumin seeds
• 400 g (about ½) pineapple, skin and core removed, chopped
• 1 small tomato, chopped
• 2 tsp caster sugar
• 1½ tsp ground paprika
• 4 mint leaves

Drink match 2010 Rosily Semillon Sauvignon Blanc.

Instructions

To make pineapple chutney, heat vegetable oil in a saucepan over medium heat. Toast cumin seeds for 1 minute or until fragrant. Stir in pineapple and tomato, and cook for 2 minutes or until tomato starts to soften. Add 150 ml water, sugar and paprika, and cook for 25 minutes or until mixture thickens. Cool, then process with mint leaves in a food processor until smooth. Set aside until needed. Any leftover chutney will keep in an airtight container in the fridge for up to 1 week.

Score fish skin and remove any bones. Combine chickpea flour, spices, garlic and ginger paste, and salt. Using damp hands, coat fish in flour mixture.

Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in batches, carefully lower fish into oil and fry, turning halfway, for 3 minutes or until golden and just cooked. Remove with a slotted spoon and drain on paper towel.

Serve with pineapple chutney and baby cress, if desired.

Notes• Chickpea flour is available from health food shops and selected supermarkets.

• Ajwain seeds are available from Indian food shops and spice shops. They have an intense caraway flavour. Substitute caraway seeds.

• Garlic and ginger paste, available from Indian food shops, is a staple of Indian cookery. Alternatively, use 1 crushed garlic clove and finely grate a 2 cm piece of ginger.

Photography Rob Frith

As seen in Feast magazine, December 2011, Issue 4. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.