Chilli Jam BBQ Snapper with Rainbow Stir-Fry

This stir-fry is packed with flavour and is perfect for cold and rainy days. Can you imagine having seafood that is tangy with a tinge of spiciness and a side of homey stir-fry? It certainly sounds heavenly to us! Learn how to make this easy Asian-inspired recipe below!

Ingredients:

• 2-4 fillets of fresh snapper
• half a lime
• 4 sprigs of coriander

For the chilli jam:

• 1 tsp coriander powder
• 1tsp cumin powder
• 1 tbsp coconut oil
• 1 star anise
• 1 cinnamon stick
• 3 cloves of garlic, minced
• 1 inch piece of ginger, grated
• ½ red onion, finely chopped
• 2 large red tomatoes, roughly chopped
• 5 red chillies, such as cayenne, seeds removed and chopped
• 1 tbsp brown sugar
• a few drops fish sauce
• 1 tsp rice vinegar
• ½ tsp salt

For the stir-fry:

• 1 bulb of fennel
• 2 carrots
• 1 bunch of Chinese greens such as bok choy
• ¼ red cabbage
• 2 cloves garlic, finely sliced
• 1 inch piece of ginger, cut into matchsticks
• 2 spring onions roughly chopped
• 1 tbsp soy sauce
• 1 tbsp chili jam
• ½ tsp sesame oil
• sesame seeds

To Make the Chilli Jam:

1. Heat your wok to a medium heat then add the coriander, cumin powders, star anise and cinnamon stick. Dry fry until darkened and fragrant, about 5 minutes.
2. Add the oil, and then the onion. Let that cook and sweeten for another 5 minutes before adding the garlic. Add the tomatoes, chopped chillies, ginger, ½ cup of water, the fish sauce, rice vinegar, sugar and salt. Let it come to simmer for about 20 minutes until the liquid has reduced by half and it is syrupy and bubbly.
3. Take off the heat, let cool slightly then take out the star anise and cinnamon stick. Store in a glass jar until you are ready to cook the snapper.

To cook the snapper:

1. Heat the hot plate of the BBQ.
2. Slice the skin with a sharp knife a few times and brush with some oil.
3. Sear skin side down for 2/3 minutes. While the fish is cooking skin side down, brush 1-2 tsp of chili jam on the flesh side.
4. Turn over to finish cooking on this side for 2/3 more minutes.
5. Spoon over some more chili jam and a squeeze of lime to serve. Garnish with coriander leaves.

To stir-fry the vegetables:

1. Use a mandolin to make thin slices of your vegetables.
2. Heat some oil in the bottom of the wok and add the ginger, garlic and spring onion.
3. Stir-fry for a few minutes until aromatic. Add the vegetables and move around the pan continuously until softened, about 5 minutes.
4. Add 1 tablespoon of chilli jam, 1 tablespoon soy sauce and ½ tsp sesame oil.
5. Toss to coat well. Sprinkle with sesame seeds to serve.