Pan-fried Fish with Green Chilli Sauce
Ingredients
Green Chilli Sauce
- 2 teaspoons olive oil
- 4 green chillies, roughly chopped
- 2 large cloves garlic, crushed
- ½ teaspoon sea salt
- 2 cups coriander leaves
- finely grated zest1 lime
- ⅔ cup good quality egg mayonnaise
Topping
- ⅓ cup apple cider vinegar
- 2 teaspoons caster sugar
- ½ teaspoon sea salt
- 1 small red onion, finely sliced
- 1 tablespoon olive oil
- 1 cup sweetcorn kernels (frozen or cut from a boiled cob)
- sea salt and ground pepper
Fish
- extra-virgin olive oil
- butter
- sea salt and ground pepper
- 750 grams fresh fish fillets
To Serve
- 1½ avocados, chopped 2cm cubes
- fresh coriander
Instructions
- 1
Sauce - Heat the oil in a medium pot and add the chillis. Cook over a medium heat for 2 minutes, then add the garlic and salt and cook a further 2 minutes. Add ⅔ cup of water and bring to the boil, then reduce to a simmer and cook, uncovered, for 10 minutes. Remove from the heat, add the coriander, and use a whiz stick to blend until smooth. Cool for 20 minutes then add the lime zest and mayonnaise and blitz again. Store covered in the fridge for up to 3 days.
- 2
Topping - Whisk the vinegar, sugar and salt together in a non- reactive bowl. Add the onion and stir to combine. Leave to soak for 30 minutes or up to 24 hours. Heat the oil in a medium frying pan and add the corn kernels. Season well and cook over a medium high heat until golden.
- 3
Fish - Heat a glug of oil and a knob of butter in a large frying pan. Season the fish with salt and pepper and in batches, cook until golden and just cooked through, about 2 minutes each side. Add a little more oil and butter if needed between batches. Cooking time will depend on the thickness of the fish.
- 4
To Serve - Spoon the green chilli sauce onto serving plates, top with the cooked fish, pickled red onion, corn and avocado. Garnish with coriander.
