Turmeric fish with flat bread and tomato jam
No matter if you are planning an elaborate menu or only planning in advance for tomorrow's Turmeric fish with flat bread and tomato jam. This recipe comes in several years of playing in the kitchen. I discover that adding a few ingredients to a recipe provides thickness into what is usually dull. You might well be searching for milder meals to create with your leftovers. Good and light Turmeric fish with flat bread and tomato jam perfect for post-vacation. The elements within this recipe get your tongue pounding, and are very waist-friendly when you want a'bite' after a busy getaway. Employing several elements as choices, this soup has been loaded using a fall and spicy flavor that makes it creamy. An ideal Turmeric fish with flat bread and tomato jam to heat you up on cool winter days. Best for employing leftover. Serving-size are a important component in your diet. You ought to compare the amount of the food you typically eat to the serving size recorded on the tag. Eating huge parts or portions can lead to fat gain.
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How to make Turmeric fish with flat bread and tomato jam
Yield = 4Prep time: 1:20
Cook time: 0:40
Total time: 2:00
Ingredients
- 1 tbs light olive oil
- 2 tsp fish sauce
- 2 garlic cloves, finely chopped
- 2 tbs chopped fresh dill
- 1/2 tsp turmeric
- 500g firm white fish fillets, cut into 4cm pieces
- 4 pita breads
- Small English spinach leaves, to serve
- Fresh dill sprigs, to serve
Tomato and ginger jam
- 5 truss tomatoes, coarsely chopped
- 1/2 brown onion, coarsely chopped
- 2 tsp finely chopped ginger
- 100g (1/2 cup) caster sugar
- 60ml (1/4 cup) apple cider vinegar
- Pinch dried chilli flakes, optional
Method
- Step 1 Combine the oil, fish sauce, garlic, chopped dill, turmeric and lots of black pepper in a glass bowl. Add the fish and turn to coat. Cover. Place in the fridge for 1 hour to marinate.
- Step 2 Meanwhile, to make the tomato jam, combine the tomato, onion, ginger, sugar, vinegar and chilli in a medium saucepan over high heat. Bring to a simmer. Reduce heat to medium. Simmer, stirring occasionally, for 35 minutes or until reduced and jam-like.
- Step 3 Heat a large non-stick frying pan over high heat. Add fish mixture and cook, turning gently, for 5 minutes or until cooked through.
- Step 4 Warm the bread following the packet directions. Top with spinach and fish. Drizzle with tomato jam and sprinkle with dill sprigs.
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