Ingredients

4 limes

1/2 cup packed brown sugar

3 tablespoon soy sauce

1 tablespoon ground tumeric

1/4 cayenne pepper

kosher salt

6oz cod or other flaky whitefish fillets

2 tablespoons extra virgin olive oil

cooked jasmines rice thinly sliced white onion , mint leaves and cilantro leaves and tender stems for serving

Method

Slice 3 limes and squeeze through a flesh -mesh sieve into a small bowl (You should have about 5 tablespoons juice ) discard seeds . Cut remaining lime into wedges and set aside for serving .

Whisk lime juice, brown sugar, soy sauce, tumeric, cayenne and a pinch of salt in a small saucepan to combine . Bring to the boil then reduce heat to medium low . Cook , swirling pan occasionally to keep mixture from bubbling up until thickened about 8 minutes . Let caramel cook slightly (It will continue to thickens when it cools) .

Meanwhile pat fish dry , then season with salt . Heat oil in a large nonstick over medium high . cook fish flesh is opaque cooked through and flakes easily with a fork about 3 minutes per side.

Divide rice among plates and top each with a fillet . Spoon warm caramel over .

• Uncategorized