Turmeric fish with flat bread and tomato

The Western Star - - Taste - Recipe by Alison Adams Photo by Jeremy Si­mons

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


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.

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