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Sweet chilli flathead, cauliflower puree and potato and pumpkin crisps.

by Bliss (follow)
Easy (2874)      Fish (236)      Traditional (8)     
A twist on the old fish and chips. This dish is yummy and a perfect mix of sweet and savory. The cauliflower puree compliments the fish's sweet chilli sauce while the texture of the crisps contrast against the other elements.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Makes: 4 servings

1 cauliflower
1 tbs chicken stock
1 tbs crushed garlic
1 tbs butter
4 flathead fillets
4 small potatoes, cut into slices
2 cups of pumpkin slices
1 litre of oil
cup lime juice
4 tsp sweet chilli sauce
2 cups of green beans

Cut the cauliflower into small florets and boil for 20 mins.
Add the stock and garlic.
Once the cauliflower is soft, drain and blend until a smooth paste.

In another pot, heat the oil and fry the potato and pumpkin slices.

Boil or steam the beans.
While the other elements are cooking, prepare the fish by coating it in the sweet chilli sauce.
In a fry pan, melt the butter and fry the fish. Pour the lime juice over the fish as the fillets cook. Cook for a couple of minutes on each side.

Plate up and season with salt and pepper. Serve with mayonnaise on the side.

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