Crispy Fish with Chilli Ginger Glaze

This one’s a family favourite in our house.
Janelle’s Chilli and Ginger Glaze is the perfect mix of sweet, spicy, and zingy – just right for drizzling over fish, prawns or even roasted veggies.

🌶️ Full of flavour
👩🍳 Quick to whip up
🧊 Keeps in the fridge, ready when you are

“This glaze is something I always have on hand. I make a batch at the start of the week, and it turns a simple dinner into something so delicious. Everyone loves it – even the kids!”

Watch as Janelle walks you through her go-to glaze.
You’ll want to bottle it, too.

Ingredients
½ cup ginger 
2 large mild red chillies (seeded and chopped)
1 cup of castor sugar
¾ cup of white vinegar 
4 teaspoons of fish sauce
handful of salad leaves 
shaved cucumber 
bean sprouts 
avocado
crunchy noodles
coriander 
mint
Sweet chilli macadamias

Method
Step 1: place ½ cup ginger, 2 large mild red chillies, 1 cup of castor sugar, ¾ cup of white vinegar and 4 teaspoons of fish sauce in a saucepan over medium high heat and boil for 3 – 4 minutes or until slightly thickened.
Set aside
Step 2: Lay a handful of salad leaves on your serving plate, followed by shaved cucumber, bean sprouts, avocado, and your crunchy noodles.
Step 3: Crumb or batter some fish and either deep fry or shallow fry. Place on top of the salad and pour over the delicious chilli ginger glaze.
Step 4: Sprinkle with chopped coriander and mint then top with chopped sweet chilli macadamia nuts.