Sand whiting fillets with pineapple chutney

To make pineapple chutney, heat vegetable oil in a saucepan over medium heat. Toast cumin seeds for 1 minute or until fragrant. Stir in pineapple and tomato, and cook for 2 minutes or until tomato starts to soften. Add 150ml water, sugar and paprika, and cook for 25 minutes or until mixture thickens. Cool, then process with mint leaves in a food processor until smooth. Set aside until needed.

Score fish skin and remove any bones. Combine chickpea flour, spices, garlic and ginger paste, and salt. Using damp hands, coat fish in flour mixture.

Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 170C (or until a cube of bread turns golden in 15 seconds). Working in batches, carefully lower fish into oil and fry, turning halfway, for 3 minutes or until golden and just cooked. Remove with a slotted spoon and drain on paper towel.

Serve with pineapple chutney and baby cress, if desired.

* Chickpea flour is available from health food shops and selected supermarkets.

* Ajwain seeds are available from Indian food shops and spice shops. They have an intense caraway flavour. Substitute caraway seeds.

* Garlic and ginger paste, available from Indian food shops, is a staple of Indian cookery. Alternatively, use 1 crushed garlic clove and finely grate a 2cm piece of ginger.

Drink 2010 Rosily Semillon Sauvignon Blanc


Photography Rob Frith