Salmon Fins with Mango Chutney
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
- 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.
- 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.
- Pat fins dry with paper towel. Place rice flour, salt and pepper in a shallow bowl. Dust fins in flour mixture, shaking off excess.
- 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.
- Transfer to a serving platter and serve with mango chutney and lime wedges.
Recipe adapted from delicious.com.au.
To order salmon for this dish, click here!