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Brill with tomato, cucumber and ginger salsa

Rachel Allen from Market Kitchen
This simple fish dish from Rachel Allen is served with a spicy salsa and Asian-style green beans

Brill with tomato, cucumber and ginger salsa

Method

1. For the salsa: heat the vinegar, fish sauce and sugar together in a saucepan, stirring to dissolve the sugar. Boil for a 2-3 minutes or until it thickens slightly. Transfer to a large mixing bowl and leave to cool.

2. Add the tomatoes, cucumber, onion, spring onion, chilli, lime juice, coriander and ginger. Toss together well, adding more lime juice or ginger if necessary, and top with fresh coriander leaves. Set aside until you are ready to serve (it will keep for about an hour).

3. For the fish: coat the brill fillets in the seasoned flour, then spread one side with a little softened butter. Cook buttered-side first in a very hot frying pan for 1 or 2 minutes or until golden brown, then turn over and cook on the other side.

4. For the Asian green beans: plunge the beans into boiling salted water and cook for 5 minutes or until just cooked but firm. Heat the oil in a frying pan, add the chilli, garlic and mustard seeds and fry until the seeds start to pop, about 4-5 minutes. Add in the beans and toss together thoroughly.

5. Serve the brill fillets with a spoonful of the salsa on top and the Asian green beans to the side.

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Serves: 4

Prep: 15 min
Cook: 15 min

Ingredients

For the salsa

6 tbsp rice vinegar, or white wine vinegar
2 tbsp Fish Sauce
50g Sugar
400g Tomatoes, diced into 1cm pieces
1 Cucumber, seeds removed and diced into 1cm pieces
1 small red onion, finely diced
1 spring onion, trimmed and finely diced
1/2-1 red chilli, seeds removed and finely chopped
1/2 lime, juice only
2 tbsp fresh Coriander, chopped
1 tsp Ginger, finely grated