Step 1

To make chilli jam, heat 1 tablespoon of the peanut oil in a non-stick saucepan over medium-low heat. Add onion and chilli and cook, stirring occasionally, for 30 minutes or until onion caramelises. Add sugar and fish sauce and cook, stirring occasionally, for 15 minutes or until mixture thickens. Set aside.

Step 2

Meanwhile, use a vegetable peeler to slice carrot and cucumber lengthways into long, thin ribbons and place in a bowl of iced water. Add green shallots and place in the fridge for 30 minutes to chill.

Step 3

Wash fish under cold running water and use paper towel to dry inside and out. Rub salt and pepper over surface of fish. Use a sharp knife to cut 3 slashes (about 8-10cm long and 1cm deep) in the thickest past of the flesh on both sides.

Step 4

Add enough oil to a large wok to reach a depth of 10cm. Place over medium-high heat until it reaches 190°C on a confectionery/oil thermometer or a cube of bread turns golden brown in 10 seconds. Slide 1 fish into hot oil and cook, uncovered, for 5 minutes or until flesh flakes easily when tested with a fork at the thickest part. Use a metal egg flip to transfer fish to a plate lined with paper towel. Repeat with remaining fish.

Step 5

Drain carrot mixture. Add coriander, mint and basil and toss to combine.

Step 6

To serve, divide the carrot salad among serving platters and drizzle with soy sauce. Carefully place a fish on top and spread with chilli jam. Serve immediately.