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.
Ingredients
- 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
Sweet Sour Banana Salsa
- 1 tblsp tamarind pulp and 3 tblsp water
- 1 lime
- 3 bananas
- 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
Method
- Fish - Spread the fish fillets thickly with mustard and then coat generously in the ground almonds. Refrigerate until ready to serve.
- 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.
- 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.
- Pummel the tamarind and water together until the mixture is murky. Strain reserving the liquid and discarding the tamarind pulp.
- Grate the rind from the lime and set aside. Cut away the white pith and then dice the flesh.
- Finely dice the bananas.
- 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.
Cooks Tips
- Fresh white breadcrumbs can be used in place of ground almonds. - To test when fish is cooked, gently press a fork into one fillet and if the flesh breaks easily the fish is ready.
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