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A mixture between a hearty fish soup and a fish dish served with a sauce, this sea bass fillet recipe from Yotam Ottolenghi and Ramael Scully is inspired by the flavours of South Indian cuisine and packed-full of the sweet-sour notes of tamarind.
Extracted from NOPI: The Cookbook by Yotam Ottolenghi and Ramael Scully. (Ebury Press, £28)
Photography by Jonathan Lovekin
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