Chilli Apple Pear Pearl Perch

Chilli Jam:                           

20 x Red Chillies

2 x Brown Onions

3 x Cinnamon Quills

2 x Star Anise

200g x Brown Sugar

200g x Caster Sugar

1 x Litre Water

Method:

Slice chilliies in 2-3 cm pieces lengthways including seeds, slice onions, bring both sugars and water to the boil and reduce to a simmer, then add all remaining ingredients and allow to simmer for 1.5-2 hours until a thin caramel consistency is reached, remove Cinnamon Quills and Star Anise and place in fridge to cool and thicken.

Apple Pear Glaze:

250ml x Soy

2x Pear Ciders

1x Apple Cider

1x Ltr Sugar Syrup

Method:

Combine all ingredients in to a large pot and bring to the boil, reduce to a simmer for 15mins and refrigerate, reduce liquid again in quantities of 350ml or as required to a thick glossy consistency.

Flour Mix:

350g x Corn Flour

100g x Rice Flour

30g x Salt

20g x Black pepper

50g x Sweet Paprika

Method:

Combine all ingredients thoroughly

To prepare fish:

Clean & scale, then score the fish from head to tail every 2-3cm, dry the fish very thoroughly and generously coat in the flour mix, rub flour deep into the scores along the fish and thoroughly coat all fins in flour so that they stand straight for presentation. Stand the fish upright with a bent tail in a deep fryer and fry for around 5-8 mins depending on the size of the fish or until crispy golden brown, stand on top of your choice of vegetables E.G Crispy Leeks, Bean Sprouts, Spanish Onions, Parsley & Thyme.

Once fish is cooked stand on top of vegetables and ladel with apple pear glaze and chilli jam to your liking and bake at 175 Degrees for 5 mins and serve.