Baked Fish with Tomato, Cucumber and Ginger Salad
This is a lovely light main course, the salsa without the tomatoes is also great served with raw oysters (see page…)
- 4 portions (150g-175g/6-7ozs each) fish, like salmon, tuna, mackerel, mullet, sea bass off the bone but leave the skin on if you wish (descale if it’s salmon, mullet or bass)
- salt and pepper
Tomato, Cucumber and Ginger Salad (or salsa?)
- 6 tablespoons rice vinegar (or white wine vinegar)
- 4 tablespoons water
- 2 tablespoons fish sauce
- 50g (2ozs) sugar
- 400g (14ozs) tomatoes, diced into 1cm (1/2 inch) pieces
- 1 cucumber, deseeded and diced into 1cm (1/2 inch) pieces
- 1 small red onion, finely diced
- 1 spring onion, finely diced
- 1/2 – 1 red chilli, deseeded and finely diced
- Juice of 1/2 lime
- 2 tablespoons coriander, chopped
- 1 teaspoon finely grated ginger
Preheat the oven to 180°C/350°F/Gas Mark 4.
Make the salsa/salad first.
- Boil the vinegar, water, fish sauce and sugar (stir to dissolve the sugar) for 5 minutes until it thickens slightly. Place in a large mixing bowl and allow to cool, when cool add the tomatoes, cucumber, onions, chilli, lime, coriander and ginger, toss and add more lime juice or ginger if necessary.
- Place the fish on a large piece of oiled parchment paper or tin foil, season with salt and pepper. Keeping the fish in a single layer, bring up the edges to cover the fish .
- Cook in the preheated oven for 12-18 minutes or until the fish is cooked through to the centre. Place the fish on serving plates and serve with the salsa.
- The fish is also good at room temperature.