Sea bream, tomato chutney, cucumber relish and samphire Recipe

Sea bream, tomato chutney, cucumber relish and samphire Recipe

  • 100g/3½oz plain flour
  • 1 tbsp cornflour
  • ¼ tsp chilli powder
  • ¼ tsp ground turmeric
  • ¼ tsp ground coriander
  • ¼ tsp garam masala
  • 2 garlic cloves, finely chopped
  • 1 large knob fresh root ginger, finely chopped
  • 120ml/4fl oz sparkling water
  • 3 whole sea bream, skinned, filleted and cut into strips
  • vegetable oil, for deep-fat frying
  • 1 cucumber, peeled and finely chopped
  • 2 tomatoes, skinned, deseeded and cut into strips
  • ½ red onion, finely chopped
  • ½ bunch fresh coriander
  • ½ lime, juice only
  • 2 tbsp olive oil
  • 8 tomatoes
  • 2 red chillies, sliced and seeds removed
  • 2 garlic cloves, peeled and chopped
  • 1 shallot, sliced
  • small knob fresh root ginger, sliced
  • 1 tbsp soft brown sugar
  • 4 tbsp olive oil
  • 1 lemon, juice
  • 300g/10½oz samphire
  • 50g/1¾oz unsalted butter
  1. For the sea bream, place all the ingredients except the sparkling water, sea bream and vegetable oil in a large glass bowl and mix to combine.
  2. Gradually add the water and lightly whisk, then place in the fridge to rest.
  3. For the cucumber relish, place all the ingredients in a large bowl, stir and set aside.
  4. To make the chutney, preheat the grill to hot.
  5. Place the tomatoes on a baking tray and cook under the grill for 5-10 minutes.
  6. Remove from the grill and add the chillies, garlic, shallot and ginger. Sprinkle with the sugar and place back under the grill for a further five minutes.
  7. Remove from the grill and tip the cooked tomatoes and other ingredients onto a chopping board. Chop to a pulp, then add to a pan and cook over a medium heat for 20 minutes. Set aside until ready to serve.
  8. For the samphire, place a pan of boiling water on the hob, add the samphire and cook for 2-3 minutes. Prepare a bowl of ice cold water.
  9. Drain the samphire, tip it into the cold water and once, cool, drain again and set aside.
  10. Place a large pan on the heat and add enough vegetable oil for deep fat frying. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat to 180C/350F, or until a bread cube sizzles and turns golden-brown when dropped in the oil.
  11. Remove the batter from the fridge, dip each fish strip in the batter and deep fry for three minutes, or until golden-brown and crisp.
  12. Place a frying pan on the heat and, once hot, add the butter and gently fry the samphire for 2-3 minutes.
  13. To serve, arrange the cucumber relish, chutney and samphire on each plate and place the battered fish on top.
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