Jill Dupleix CHILLI recipes for Epicure and Good Living. Photographed by Marina Oliphant. Food preparation and styling by Caroline Velik: background from Out of India, MUST CREDIT. All other props stylist's own. Photographed October 27, 2011. Singapore chilli prawns with crisp noodles
Crisp skin red fish on wilted gai lan with hot and sour tamarind sauce and fried basil leaves | Substitute the red fish fillet with any white fish fillets with skin on. It also looks fantastic if you serve the sauce over a whole fish, such as bream.