This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.In a large saucepan, gently bring all the ingredients to a simmer and cook until thickened – about 35-45 minutes.
2.Spoon into hot, sterilised jars and secure the lids.
3.Wipe jars clean and leave to cool.
Home-made fish fingers
4.Cut fillets of fresh gurnard into fingers. Dredge in flour, dip in beaten egg, then in seasoned panko crumbs.
5.Shallow-fry in hot oil for 2-3 minutes each side until golden brown.
6.Serve on lettuce leaves with chutney.