Turmeric fish with flat bread and tomato
serves / 4
1 tbsp light olive oil
2 tsp fish sauce
2 garlic cloves, finely chopped
2 tbsp chopped fresh dill 1/2 tsp turmeric 500g firm white fish fillets, cut into 4cm pieces
4 pita breads
Small English spinach leaves, to serve Fresh dill sprigs, to serve
TOMATO AND GINGER JAM
5 truss tomatoes, coarsely chopped
1/2 brown onion, coarsely chopped 2 tsp finely chopped ginger
100g (1/2 cup) caster sugar
60ml (1/4 cup) apple cider vinegar
Pinch dried chilli flakes, optional
1. Combine the oil, fish sauce, garlic, chopped dill, turmeric and lots of black pepper in a glass bowl. Add the fish and turn to coat. Cover. Place in the fridge for 1 hour to marinate.
2. Meanwhile, to make the tomato jam, combine the tomato, onion, ginger, sugar, vinegar and chilli in a medium saucepan over high heat. Bring to a simmer. Reduce heat to medium. Simmer, stirring occasionally, for 35 minutes or until reduced and jam-like.
3. Heat a large non-stick frying pan over high heat. Add fish mixture and cook, turning gently, for 5 minutes or until cooked through.
4. Warm the bread following the packet directions. Top with spinach and fish. Drizzle with tomato jam and sprinkle with dill sprigs.
TIP: Turmeric gives the fish a soft yellow colour and a warm, slightly peppery flavour.