4x 150 gram pieces snapper (or other medium-textured fish)
about 4 tblsp mild mustard (Dijon is nice here)
1 cup ground almonds
butter for pan-frying
1 tblsp tamarind pulp and 3 tblsp water
6 fresh dates, stoned and diced
½ red onion, peeled and finely diced
½ tsp minced fresh garlic
1 tsp minced fresh ginger
1 tblsp finely chopped fresh coriander
1 tblsp honey or brown sugar
salt to season
1. Fish - Spread the fish fillets thickly with mustard and then coat generously in the ground almonds. Refrigerate until ready to serve.
2. Melt the butter in a frying pan and when medium hot, add the fish and cook for about 4 minutes, turning once. Do not over cook fish or it will be tough.
3. Serve on top of pan-fried diced orange kumara with a few salad greens, a drizzling of olive oil and accompanied with a good serving of Sweet and Sour Banana Salsa.
4. Pummel the tamarind and water together until the mixture is murky. Strain reserving the liquid and discarding the tamarind pulp.
5. Grate the rind from the lime and set aside. Cut away the white pith and then dice the flesh.
6. Finely dice the bananas.
7. In a bowl mix together the tamarind water, lime rind and flesh, banana, dates, onion, garlic, ginger, honey and coriander. Season with salt. Serve soon after making. Makes 1½ cups.
Juicy thick fillets of snapper or dory are wonderful coated in ground almonds, pan-fried and served with this banana salsa. Try also with chicken, prawns, lamb or duck.