Salmon Caviar is back in stock! Strictly limited quantities and when we run out, there won't be any more until next year, so get in quick!

Salmon Fins with Mango Chutney

salmon fins with mango chutney

 

Ingredients:

1kg salmon fins (or wings)

½ C (75g) rice flour (or cornflour)

½ t ground pepper

½ t salt

Oil, to shallow-fry

2 mangos, peeled, chopped (or 1 tin, drained and chopped)

2 T cumin seeds, toasted

2 T sugar

1/3 C (80ml) white wine vinegar

Lime wedges, to serve

 

Method:

  1. For the mango chutney, heat a frypan over low heat. Add mango and cumin seeds, and cook, stirring occasionally, for 5 minutes or until broken down slightly. Add sugar and cook, stirring occasionally, for 5 minutes or until a jammy consistency.
  2. Add vinegar and cook, stirring occasionally, for 5 minutes or until reduced slightly. Transfer to a blender with 200ml water and whiz until smooth. Pass through a sieve into a bowl, discarding seeds. Set aside to cool.
  3. Pat fins dry with paper towel. Place rice flour, salt and pepper in a shallow bowl. Dust fins in flour mixture, shaking off excess.
  4. Heat 2cm oil in a large, deep frypan over medium-high heat. In batches, cook fins for 3-5 minutes each side or until golden and just cooked through. Using tongs, transfer to paper towel to drain.
  5. Transfer to a serving platter and serve with mango chutney and lime wedges.

 

Serves 6.

Recipe adapted from delicious.com.au.

 

To order salmon for this dish, click here!