Prep time: 10 minutes
Cooking time: 25-30 minutes
Makes: approx. 500 to 600 ml of sauce
What you need:
Chili blueberry sauce
3-4 cloves garlic, peeled and roughly chopped
2tsp salt flakes
5-6 long red chilies, roughly chopped seeds left in
4 red bullet chilies, sliced with the seeds in and roughly chopped
350g coconut sugar
320ml red wine vinegar
2tsp celery seeds
2tsp ground white pepper
3 French shallots, peeled and finely sliced in rounds
2 cinnamon sticks
6 kaffir lime leaves
300g fresh blueberries
2 tsp AYAM fish sauce
1 lime, cut into wedges
1kg of blue eye boned, skin on, cut in 3
2tsp fish sauce
Any large leaf - cabbage leaf, silver beet, kale or the like (to line the steamer)
3 slices ginger
4 lime leaves
1 clove garlic
1 lime leaf, finely sliced
1 lime, cut into wedges
nasturtium leaves and flowers, totally optional
To make Low FODMAP:
Omit garlic and use garlic infused oil
Omit Shallots and use the green part of spring onions
40g of blueberries per serve, however serves greater than this become moderate-high in fructose
Note: Chili is Low FODMAP, however it is a gut irritant and for some people with IBS chili can exacerbate their symptoms.
Step 1: In a large mortar pestle add salt and garlic and pound to a paste. Add the chopped chillies and pound to a rough paste. Alternatively blitz in processor.
Step 2: Tip into a medium saucepan along with the sugar, red wine vinegar, celery seeds, white pepper, shallots, cinnamon stick, kaffir lime and 300g fresh blue berries.
Step 3: Place the saucepan over a medium heat and bring to a simmer and then simmer for a further 20-25 minutes or until it starts to thicken just a little. The volume will reduce considerably. Don’t let it go too far or it will become like jam. When it’s done, add 2 teaspoons of fish sauce and stir.
Step 4: Spoon some into a bowl to serve alongside the fish and spoon the remainder into a clean jar/s and allow to cool.
Step 5: To steam the fish, line the steamer with the large leaves. Lay the fish on the leaves. Drizzle 2tsp of fish sauce over the fish, place the lid on the steamer.
Step 6: Add the aromatics to a pan/wok of boiling water and sit the steamer on top.
Step 7: Steam for 10 minutes.
Step 8: To plate, use a spatula to carefully lift the fish along with the wilted green leaves onto a serving plate. Finely slice over 1 kaffir lime leave and sprinkle on top. Serve with the blueberry chili jam and fresh lime on the side.
Serve with wilted greens and steamed rice.
If you want to give it a Thai twist, just add the juice of 1-2 limes and handful of fresh coriander leaves.
This sauce is just divine drizzled on freshly steamed fish or served with fried or roasted chicken, quail or grilled pork skewer, bbq roasted pork or duck.
Or serve with fresh soft cheese
Storage: Keep in the fridge in airtight jars for up to 4 weeks.