Chilli Jam Ling

Serves 4

600g ling fillets
Freshly ground black pepper 2 tbsp olive oil

Chilli Jam Sauce:

1⁄2 cup sweet chilli sauce 2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey

1 garlic clove, crushed
1 tsp grated fresh ginger

To serve:

Steamed jasmine rice
2 spring onions, finely sliced Handful coriander leaves
1 lime, quartered

Method:

Slice ling fillets into 2cm wide pieces. Lightly season with pepper.

Heat oil in a large frying pan over medium-high heat. Add ling pieces and sear for 2–3 minutes per side until slightly golden and cooked through. Remove from the pan and set aside.

Reduce heat to medium. In the same pan, add sweet chilli sauce, soy sauce, rice vinegar, honey, garlic and ginger. Stir well and simmer for 2 minutes for the flavours to mingle. Return the ling pieces to the pan and gently toss in the sauce to coat evenly.

Serve the ling with steamed jasmine rice and garnish with sliced spring onions and coriander. Serve with lime wedges on the side.