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Ingredientes
- 4 clv garlic peeled and crushed
- 1 tsp grnd ginger
- 1 tsp grnd coriander
- 1/2 tsp chilli pwdr
- 4 Tbsp. white wine vinegar
- 700 gm fish fillets such as cod haddock or possibly salmon
- 2 Tbsp. oil
- 175 gm shallots or possibly onions peeled and sliced
- 1 lrg red chilli seeded and thinly sliced
- 1/2 tsp grnd turmeric
- 2 x tbspoft brown sugar
- 1 tsp mustard
- 1 Tbsp. lemon juice
- 1 Tbsp. tomato pure
- 450 gm tomatoes
- 125 gm spring onions trimmed and sliced
Direcciones
- For the marinade mix half the garlic with half the ginger the coriander chilli pwdr and half the vinegar.
- Arrange the fish in a shallow dish and pour over the marinade.
- Cover and leave to marinate for 1 hour turning occasionally.
- Meanwhile make the sauce.
- Heat the oil in a saucepan on the boiling plate.
- Add in the shallots sliced chilli remaining garlic and ginger and the turmeric.
- Stir well cover and cook in the simmering ovenfor 5 min.
- Return the pan to the boiling plate. Stir in remaining vinegar sugar mustard lemon juice tomato pure and 120ml water.
- Bring to the boil and bubble for 1 to 2 min.
- Meanwhile immerse the tomatoes in boiling water for 30 seconds; remove and peel.
- Halve de seed and roughly chop the tomatoes.
- Add in to the sauce with the spring onions.
- Heat through then keep hot on the back of the cooker.
- Remove the fish from the marinade and place in a single layer in an oiled large shallow baking tray.
- Cook in the roasting ovenwith the grid shelf on the fourth set of runners for 5 min till the flesh is opaque and the fish is just cooked.
- Serve at once with the warm spicy tomato sauce.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 6 servings | |
| Calories 202 | |
| Calories from Fat 68 | 34% |
| Total Fat 7.72g | 10% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.12g | |
| Cholesterol 75mg | 25% |
| Sodium 121mg | 5% |
| Potassium 733mg | 21% |
| Total Carbs 9.99g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.42g | 2% |
| Protein 22.9g | 37% |
