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| Asian-style brill with greens |
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| 20 minutes |
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brill steaks or fillets 4, scaled
garlic 2 cloves, finely diced
ginger 5cm piece, finely diced
vegetable oil
tamarind paste 2 tsp
soy sauce 2 tbsp
red or yellow chillies 2 small, deseeded and finely sliced
coriander 1 bunch, roughly chopped, with a few leaves reserved for garnish
greens 400g, ends trimmed and left in large pieces
spring onions 2, shredded
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Heat the oven to 200C/fan 180C/gas 6. Score one side of the brill steaks (or the skin side of the fillets) with a sharp knife and rub with the garlic and ginger. Lightly drizzle a baking tray with oil and add the fish. If using fillets, place skin side up. Roast for 8 minutes, or 6 minutes for fillets.
In a small pan, mix the tamarind with 75ml hot water until smooth. Add the soy and half the chillies and gently warm. Remove from the heat and stir in the chopped coriander.
Steam the greens for 2-4 minutes until tender. Transfer to plates and top with the roasted brill. Scatter with the spring onions, remaining chillies and coriander leaves. Serve with the tamarind sauce. |
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| Serves 4 |
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