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.

 

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