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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…)

Serves 4

Ingredients

 

Tomato, Cucumber and Ginger Salad (or salsa?)

Preheat the oven to 180°C/350°F/Gas Mark 4.

Method

Make the salsa/salad first.

  1. 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.
  2. 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 .
  3. 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. 
  4. The fish is also good at room temperature.