Method

Fish:

1. Pat fish dry and season well.
2. Heat a pan or grill to medium-high.
3. Cook skin-side down 3–4 minutes until crispy.
4. Flip and cook 1–2 minutes more.
5. Rest briefly.

Gaia Chilli Jam Coconut Sauce

1. Build the Base
   In a saucepan over medium heat, combine fish stock and chilli jam. Whisk until fully dissolved.
2. Reduce for Intensity
   Simmer and reduce by about ⅓ (around 6–8 minutes). This step is key for depth and a natural thickening.
3. Add Coconut Milk
   Lower the heat and stir in coconut milk. Gently simmer for another 2–3 minutes. Do not boil too hard.
4. Blend & Strain
   Blend until very smooth, then pass through a fine sieve for a silky, restaurant-quality texture.
5. Finish & Balance
   Return to low heat, stir in lime juice and zest. Adjust with salt and a touch of sugar if needed.
6. Final Texture Check
   The sauce should coat the back of a spoon (nappe consistency).
   • Too thin → reduce slightly more
   • Too thick → loosen with a splash of stock

Green Mango Salad

Combine all ingredients and keep chilled.

Coriander & Lime Dressing

Blend until smooth and vibrant.
Taste → should be zesty, herbaceous, lightly rounded, not sweet.

Plating

1. Spoon a smooth pool of the Gaia chilli jam coconut sauce.
2. Place fish on top, skin-side up.
3. Lightly dress the salad and arrange it beside or on the fish.
4. Finish with:
   • Extra coriander leaves
   • Fine lime zest
   • A few drops of dressing around the plate
   • A splash of our Chilli Lemongrass Sambal for a bit of kick

Enjoy!
Mitch, Dan & the Gaia Culinary Team