Tamarind and Ginger Spiced Fish
Photography Manja Wachsmuth.
Use a firm, dense fish like monkfish for the best results. This dish is delicious served either hot, warm or at room temperature. Warm flatbreads or rice vermicelli noodles would also be great to serve alongside.
Serves: 4
INGREDIENTS
600 grams firm white fish fillet (I used monkfish)
vegetable oil for cooking
Spice paste
1 tablespoon tamarind concentrate
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
1 teaspoon brown sugar
1 teaspoon each ground paprika, coriander and cumin
pinch cayenne pepper
½ teaspoon sea salt
1 tablespoon olive oil
Fresh Apple and Herb Chutney
1 crisp apple, peeled, cored and diced into small pieces
½ cup each packed mint and coriander leaves
pinch chilli flakes
1 tablespoon pistachio nuts
1 clove garlic, crushed
½ teaspoon sea salt
½ teaspoon caster sugar
2 tablespoons lime juice
2 tablespoons cold water
METHOD
Cut the fish into 5cm pieces.
Spice paste: Combine all the ingredients in a large bowl. Add the fish and turn to coat well in the paste. Cover and refrigerate for 2 hours if time permits.
Heat a ¼cm of oil in a large non-stick sauté pan over a medium high heat.
Add the fish, making sure it has a coating of paste on it and cook for 3–4 minutes or until the spice paste has formed a crust and will lift easily off the base of the pan when turned.
Cook for another 2–3 minutes or until just cooked through. Cooking time will depend on the thickness of the fish.
Chutney: Place all the ingredients, except the water, in a food processor and blend until smooth. Add in enough water to make a thick, soft textured chutney.
Transfer to a platter and serve with the fresh apple and herb chutney and lime and lemon wedges if desired.
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