Asian-style brill with greens
A sophisticated - yet simple to prepare - restaurant-style fish dish
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 20 mins
- Heat the oven to 200C/fan 180C/gas 6. Score one side of the brill steaks (or the skin side of the fillets) with a sharp knife and rub with the garlic and ginger. Lightly drizzle a baking tray with oil and add the fish (if using fillets, place skin-side up). Roast for 8 minutes (6 minutes for fillets).
- In a small pan, mix the tamarind with 75ml hot water until smooth. Add the soy and half the chillies and gently warm. Remove from the heat; stir in the chopped coriander.
- Steam the greens for 2-4 minutes until tender. Transfer to plates and top with the brill. Scatter with the spring onions, remaining chillies and coriander leaves and serve with the tamarind sauce.
Recipe from olive magazine, November 2005.
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http://www.bbcgoodfood.com/recipes/3907/
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Ingredients
- 4 brill steaks or fillets (about 175g each)
- 2 garlic cloves , finely diced
- 5cm piece ginger , finely diced
- vegetable oil
- 2 tsp tamarind paste
- 2 tbsp soy sauce
- 2 small red or yellow chillies , deseeded and finely sliced
- 1 bunch coriander , roughly chopped, with a few leaves reserved for garnish
- 400g greens, red chard and spring greens are good)
- 2 spring onions , shredded
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Rosemary and potatoes are a match made in vegie-patch heaven - these are great served both hot and cold.
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ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 20 mins
Ingredients
- 4 brill steaks or fillets (about 175g each)
- 2 garlic cloves , finely diced
- 5cm piece ginger , finely diced
- vegetable oil
- 2 tsp tamarind paste
- 2 tbsp soy sauce
- 2 small red or yellow chillies , deseeded and finely sliced
- 1 bunch coriander , roughly chopped, with a few leaves reserved for garnish
- 400g greens, red chard and spring greens are good)
- 2 spring onions , shredded
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08 December 2010
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