Red mullet, charred squid, and plump prawns — all grilled to perfection and smothered in a sweet and fiery chilli jam. Add a dollop of crème fraiche and a handful of fresh watercress.
Pop the red onion, red peppers chillies garlic and lemon grass into a food processor add 1/3 rd of the vinegar and all the tomatoes and blitz until smooth, pour into a pan with the rest of the vinegar and sugar bring to the boil then simmer for 30 minutes.
To BBQ the Fish:
Heat a BBQ until hot and the coals are white grill the squid prawns and fish until charred.
To Serve:
Spread the chilli jam over a platter top with fish watercress and crème fraiche.