Dwes cooks a favourite dish shared with him by one of his Aunties. The influences drawn on in this chilli fish dish is Malaysian with a local twist. Adding a bit of sweetness Dwes a lover of cake baking shows us how to make a delicious cheesecake and uses a local bush passionfruit to give it his own kriol spin.






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Chilli Fish

  • 500g Fish
  • ½ cup Oil
  • 1 - 2 cups Corn Flour
  • 1 Onion sliced
  • 2 tbsp. Garlic
  • 2 tbsp. Ginger
  • 1/3 cup Red Chillies
  • 1/3 cup Green Chillies
  • 2 cups Tin Tomatoes
  • ½ - 1 cup Coconut Cream
  • 1 tsp. Chicken Stock
  • 1 ½ tbsp. Brown Sugar
  • 1/2 Lime juice
  • 1 tbsp. Fish Sauce
  • 1 tsp. Chicken Stock
  • Lemon Grass 1 stalk (bruised)
  • 2 tbsp. fresh Coriander


Mango Cheesecake with Bush Passionfruit Topping

  • Biscuits 1 pkt. (Dwes is using Granita biscuits), crumbed.
  • Desiccated Coconut 1 cup
  • Butter 1 cup melted
  • Cream Cheese 1 pkt. (room temp)
  • Mango 1 cup
  • Bush Passionfruit ½ cup
  • Gelatine 4 tbsp. cooled
  • Thickened cream 1 ¼ cups
  • 1 chopped tomato

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilli Fish

Fillet fish, leave skin on, cut into wide strips.

Heat oil in a wok or pan

Coat fish pieces with flour and add to pan,

Frying until golden brown, set aside on paper towels.

Using same pan and contents add Garlic, Ginger and Onions frying until soft.

Add Green and Red Chillies to your liking, stir for a minute or so;

Then add the tomatoes, continue stirring;

Then add the Coconut Cream,

Taste from here on in to get the right balance of sweet, sour and spicy**

Add Chicken Stock, Brown Sugar, Fish Sauce, Lime Juice, gradually

Coriander once cooked, serve with steamed Rice.


Mango Cheesecake with Bush Passionfruit Topping

Prepare biscuit, by hand, blender or food processor.

Add desiccated coconut, mixing well

Then pour in butter, combine all ingredients,

Pour in cheesecake tin press firmly into tin to form the base,

Then chill in fridge to set, while preparing the cheese filling.

Mix cheese until creamy,

Add mangoes and passionfruit, and gelatine then fold in cream,

Pour over biscuit base, top with remaining bush passionfruit,

Allow to set in fridge for an hour in cake tin, now it’s ready to serve.