Tali Macchi

• Gluten free

• Seafood

  • 4 Sea bass, fillets

• Produce

  • 250 g Beans, fine
  • 1 tsp Chilli, powder
  • 2 tbsp Coriander, ground
  • 2 2/3 handfuls Coriander, fresh
  • 1 1 inch piece Ginger
  • 1 Lemon
  • 1 Lemon, slices
  • 1 Mango
  • 1/2 Onion
  • 3 Shallots
  • 4 Tomatoes

• Canned Goods

  • 120 ml Coconut milk
  • 2 tbsp Tomato puree

• Baking & Spices

  • 1/2 tsp Fenugreek seeds
  • 1/2 tsp Mustard seeds
  • 1 Salt
  • 1 tsp Turmeric, powder

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 2 tbsp Vegetable oil

• Nuts & Seeds

  • 1 tbsp Cumin, ground
  • 1/2 tsp Cumin seeds

• Frozen

  • 2 sprigs Curry, leaves

• Liquids

  • 2 tbsp Water

Found on greatbritishchefs.com

Description

Ingredients

• 2 tbsp of olive oil
• 1 lemon, juiced
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 4 sea bass fillets, skin on and pin bones removed
• 250g of fine beans, cut into 2 inch pieces
• 1 mango, peeled and sliced into strips
• 1 inch piece ginger, peeled and julienned
• 3 shallots, peeled and sliced
• 4 tomatoes, quartered
• 2 tbsp of vegetable oil
• 1/2 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 2 sprigs of curry leaves, leaves removed and stalks discarded
• 1/2 tsp turmeric powder
• 1 tsp chilli powder
• 1 tbsp of ground cumin
• 2 tbsp of ground coriander
• 120ml of coconut milk
• 1/2 onion, finely sliced
• 2 tbsp of tomato purée
• 2 tbsp of water
• salt
• 1 lemon, cut into slices
• 2 2/3 handfuls of fresh coriander

Directions

• First, make the sauce. Put the ginger, shallots and tomatoes into a blender and blitz until smooth
• Heat the oil in a pan. Add the mustard seeds and allow them to crackle before adding the fenugreek seeds, curry leaves, ginger and sliced shallot mix
• Add the onions. Stir occasionally and cook until the onions are golden-brown. Add turmeric powder and sauté for a couple of minutes
• Next add the tomato purée and water, followed by the chilli, cumin and coriander powders and boil over a high flame for 20-25 minutes by which time the volume of liquid would have reduced and oil begins to float on top of the mixture
• Turn down the heat, add the coconut milk, stir gently, bring to a boil, and remove the pan from the heat
• Mix together a marinade of olive oil, lemon juice, cumin seeds, turmeric powder and a sprinkle of salt
• Scale the fish and cut the fillets in half. Dip the fillets in the marinade and grill skin side first on a medium-hot non-stick pan. (Hold the fillets down for ½ a minute or so to ensure that the entire skin surface makes contact with the pan)
• Once the fillets are added to the pan, turn the heat down low and grill for approximately 3 minutes, turn over and grill for a further minute
• Throw the beans and raw mango into the pan as soon as the fillets are turned over
• To plate, place 3 tablespoons full of warm sauce in the centre of the plate, then top with the sautéed beans and raw mango
• Place the grilled fillets over the sauce and vegetables, and garnish with a slice of lemon and a sprig of fresh coriander