Tropical Fish & Chips with Homemade Mango Ketchup

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• 1 mangoes
• 5 g ginger

• knife

Peel, de-stone and dice the mangoes. Roughly chop the ginger. Add both to a medium saucepan.

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• ½ lime
• 1 tbsp white wine vinegar
• ½ tsp fish sauce
• ½ tbsp coconut oil
• ½ tbsp light brown sugar
• ½ tsp ground cinnamon
• ¼ tsp ground allspice
• ½ pinch cayenne pepper

• saucepan

Squeeze in 2 tbsp of juice from the limes and add the rest of the ketchup ingredients.

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• 50 ml water

Pour in 100ml of water, then put the pan over a low heat and simmer for 30 minutes or until the liquid has almost evaporated.

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• food processor

Transfer the contents of the pan to a heatproof blender and blend until very smooth.

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Store in a jar or sauce bottle and leave to cool in the fridge.

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• 1 limes (for marinating)
• 1 tbsp thai 7-spice powder
• 350 g cod fillets

• bowl
• fine grater

Finely grate the zest of the limes into a shallow bowl and squeeze in the juice. Stir in 1 tbsp of the Thai 7 spice powder and add the fish. Marinate for 10 minutes, turning halfway through.

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• 1 l vegetable oil (for deep frying)

• saucepan
• baking sheet

Line a baking tray with kitchen towel. Pour the oil into a large saucepan, filling only two-thirds of the way up, and put it over a high heat. Preheat the oil to 180 C. NEVER leave the pan unattended.

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• 75 g flour (for coating)
• 1½ eggs (for coating)
• 125 g panko breadcrumbs (for coating)

• bowl

While it preheats, grab 3 mixing bowls. Tip the flour into 1 bowl, put the panko breadcrumbs into the second and beat the eggs into the third bowl.

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• ½ tsp ground ginger (for coating)

Add the ground ginger and remaining 1 tbsp of Thai 7 spice powder to the panko breadcrumbs and mix. Season them all with a little salt and pepper.

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• ½ kg potato

Cut the potatoes into chunky chips about 1 cm wide. You can leave the skins on if you prefer.

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Pat the fish dry and slice into 4 even portion (if it’s not already portioned). Coat the fish in the flour, then the egg, then finally the breadcrumbs.

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Carefully lower them into the hot oil and fry for 6-8 minutes, until the breadcrumbs are a deep golden brown and crisp. Transfer the lined tray while you cook the chips.

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Carefully lower the chips into the same oil that you used to cook the fish. Fry for about 6-8 minutes, until golden and crisp on the outside and soft in the middle. You may have to cook them in batches.

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Transfer the chips to a mixing bowl and season with salt and toss to coat.

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• ½ lime (for garnish)

Cut the lime into 4 wedges for garnish.

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• 7½ g cilantro (for garnish)
• ½ chili (for garnish)

Transfer the fish and chips to plates and serve with a generous helping of the ketchup. Scatter over the coriander and sliced chilli and serve with the lime wedges.

Enjoy your meal!