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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

 To serve

  • 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.


Serving suggestions

  • 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.