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    Fish with Smoked Chilli Sambal and Asian Slaw

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    Fish with Smoked Chilli Sambal and Asian Slaw

    • Preparation time: 30 minutes
    • Cooking time: 35 minutes

    Ingredients

    • 3 Medium sweet potatoes, halved lengthwise
    • 1 ½ tbsp Olive oil
    • Limes, juice of 3, finely grated zest of 1
    • Fennel bulb, trimmed and finely sliced
    • Mango, peeled, stone removed, julienned
    • 1 Firm pear, cored and julienned
    • 1 Granny smith, cored and finely sliced horizontally
    • 400ml tin Coconut milk
    • ½ tsp salt
    • 3-4 drops Rose water
    • 6 Large sea bream or sea bass fillets, scaled and pin boned
    • 3 tsp Smoked chilli sambal
    • 12 Red chicory leaves
    • 20g Mint, leaves only
    • 20g Coriander, leaves only

    Method

    1. Preheat the oven to 180C/gas 4. Toss the sweet potatoes with 1/2 tbsp oil and season. Roast for 30 minutes, until tender. Meanwhile, make the slaw. To prevent the fennel browning, squeeze a little lime juice over it. Toss with the fruit; set aside.
    2. For the dressing, mix the coconut milk, lime zest and juice, salt and the rose water – not too much, or it will dominate.
    3. When the potatoes are done, cook the fish. Line a large oven tray with baking parchment and pour the remaining oil on it. Lay the fillets skin-side down, smear 1/2 tsp sambal on each one and season. Bake for 5 minutes, or until just cooked
    4. To serve, place half a sweet potato on each plate with 2 chicory leaves and the fish, sambal-side up. Mix the mint and most of the coriander into the slaw, then put a spoonful on each plate. Spoon over the dressing, garnish with reserved coriander and serve immediately.

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    Cook's tips

    A Japanese mandolin is ideal for slicing
    fruit and veg for the slaw, but a sharp
    knife will do fine and is good practice.

    Drinks recommendation

    This medium-dry riesling has steely,
    citrus fruit flavours, notably lime.
    Dr Bassermann-Jordan Riesling 2007
    Pfalz, Germany. Bin 37882

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    Average user rating

    4 stars

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