For the Filipino-style tamarind sauce:

Hayes & Harlington Gazette - - FOOD & DRINK -

IN­GRE­DI­ENTS: (Serves 4)

1tsp co­conut oil or ghee 8 mack­erel fil­lets (to­tal 700g)

Sea salt and black pep­per

tamarind paste

1tsp chilli flakes (or to taste) 1tbsp maple syrup 2tbsp tamari (or soy sauce will do) Juice of 1 lime For the greens: 1 ½tbsp co­conut oil or ghee 4 spring onions, sliced (green parts saved to gar­nish)

3 gar­lic cloves, finely chopped 3cm piece of gin­ger, finely chopped 1 head of broc­coli (about 300g), cut into small flo­rets

250g green beans, trimmed 250g sugar snap peas or mangetout, chopped

1 large hand­ful of mixed fresh herbs (such as co­rian­der, basil or mint), finely chopped

1 large hand­ful of cashews, toasted and roughly chopped

METHOD:

3tbsp

1. Pre­heat the grill to high. Add the oil to a bak­ing tray and pop un­der the grill for a few min­utes to melt.

2. Whisk the sauce in­gre­di­ents in a bowl and set aside. Toast the nuts in a dry pan and then set aside.

3. For the greens: Melt the one-and-a-half ta­ble­spoons of oil in the pan, add the white parts of the spring onions, gar­lic and gin­ger and fry over a medium heat for 30 sec­onds.

4. Tip in all the green veg­eta­bles and stir-fry for five min­utes un­til just ten­der. Add a splash of water if the greens are get­ting too dry and stick­ing to the pan.

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