Herb Crusted Fish with Coriander Tamarind Sauce and Pickled Cucumber

Crumbed Fish

Recipe: Herb Crusted Fish with Coriander Tamarind Sauce and Pickled Cucumber 

 

 

Fish is always a favourite as it contains so many vital oils, but sometimes certain white fish fillets can be a little bland. Here I have seasoned and topped some cod fillets in a tasty herb crust, served with a coriander tamarind sauce, picked cucumbers and tomatoes with spring onions. The combination is delicious and as there is barely any oil, butter or fat in this dish, you’ll definitely feel good about yourself after eating it.

 

 

Herb Crusted Fish with Coriander Tamarind Sauce and Pickled Cucumber 

Serves 2

INGREDIENTS:

Fish:

2 skinless cod fillets or other firm white fish fillets
1/4 cup panko bread crumbs
1 tbsp finely chopped parsley
1 tbsp lemon rind
Salt and Pepper
Dash of olive oil + extra for cooking

Coriander Tamarind Sauce:

Large bunch of coriander, leaves removed, stems discarded
Small bunch of mint, leaves removed, stems discarded
1 green chilli, sliced thin
1 heaped tablespoon tamarind
large pinch sea salt flakes
1/2  tsp honey
Small squeeze line juice
1 heaped tbsp yoghurt

Pickle:

1/2 cucumber, peeled and sliced thin
1/2 small red Spanish onion, sliced thin
1 tomato, cut into small chunks
Lemon juice
1 small spring onion, sliced thin
Salt and pepper

 

METHOD:

  1. Rub cucumber and onion slices with a pinch of salt, then place in a small plastic bag. Now put the bag into a bowl and then something heavy on top to apply pressure (a bag of rice works well). This pressure helps the vegetables to sweat and pickle quickly. Refrigerate and leave for 20 – 30 minutes.
  2. Mix chopped tomatoes with spring onion slices, a squeeze of lemon and season. Place in the fridge.
  3. Mix breadcrumbs, parsley lemon rind, salt, pepper and a dash of olive oil together until mixture is combined and slightly moist.
  4. Pan fry fish in a little olive oil a few minutes until tender. Remove and pat breadcrumb mixture onto the fish, brown under a hot grill for a few minutes (keep your eye on it so as not to burn)
  5. Combine all coriander tamarind sauce ingredients in a blender and blend until you have a smooth sauce. You can leave also leave it with a little leaf texture if you prefer.
  6. Drain cucumber pickle of liquid, and then add a squeeze of lemon juice for taste.
  7. To serve. Start with adding a couple tbsp coriander tamarind sauce to the plate, top with herb crusted fish, some cucumber pickle and tomato and spring onion. Ready to eat!

 

 



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