Goan-stuffed fish with coriander pesto

PT32M

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Ingredients

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Imperial

Fish

Coriander pesto

Curried mayonnaise

To serve

1

Cut each tilapia fillet in half, then cut a slit into the middle of each piece for stuffing. Rub the fish with turmeric powder, red chilli powder, ginger-garlic paste and a pinch of salt, then squeeze over some lemon juice. Set aside for 5 minutes

2

Meanwhile, place the coconut, green chillies, garlic, coriander, mango and a pinch of salt in a blender or food processor and blitz until smooth. Carefully stuff this mixture into the centre of each fish

3

Toast the semolina in a hot, dry pan for a few minutes until golden, then tip out onto a plate or tray. Leave to cool slightly, then press both sides of each fillet into the semolina to coat. Place in the fridge for at least 10 minutes

  • 50g of semolina
4

While you wait, make the pesto. Place all the ingredients (apart from the broccoli and asparagus) into a food processor or blender and blitz until smooth. Blanch the broccoli and asparagus in salted boiling water for 3 minutes, then drain and refresh in iced water. Roughly chop the vegetables, then dress them liberally with the pesto. Set aside

5

To make the mayonnaise, heat the oil in a pan over a medium heat. Add the mustard seeds and as soon as they begin to crackle add the garlic and cook until golden. Add the green chilli and ginger, cook for 1 minute, then add the curry powder and remove from the heat. Once cool, mix in the mayonnaise, season to taste and place in a squeezy bottle if you have one

6

To cook the fish, heat the oil in a large non-stick frying pan over a medium-high heat. Cook the fish on both sides until golden and crisp (around 5 minutes)

  • 50ml of vegetable oil
7

To serve, place 2 piece of fish on each plate and pipe or spoon a little curried mayonnaise on top. Arrange the pesto-dressed vegetables alongside, then garnish with the beetroot, radishes and sorrel

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