Chilean Fish with Tomato Salsa
One portion, 25 minutes, and only 10 minutes of chopping. Roughly £2.80 a portion.
Per portion
Calories from protein 23%, carbs 50%, fat 27%. Estimated from the ingredients.
Roughly £2.80 a portion.
Method
- 1
Cook the rice according to the packet instructions.
- 2
Soak the diced red onion in cold, salted water for 5 minutes to take the harsh edge off, as Chileans do for pebre, then drain well. Mix with the tomato, coriander, chilli flakes, the juice of half the lime and a pinch of salt.
- 3
Mix the garlic, cumin, smoked paprika, the zest of the lime, 1 tsp of the oil, a pinch of salt and some black pepper, and rub it over both sides of the fish.
- 4
Fry the fish in the rest of the oil over medium-high heat for 3–4 minutes each side until golden and just cooked through, then squeeze over the other half of the lime.
- 5
Serve the fish over the rice, topped with the salsa and its juices.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/chilean-fish-with-tomato-salsa/
