| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Eggs | Thai | Ready stead, Emp | 2 | servings |
INGREDIENTS
| 1 | Cucumber | |
| 1 | lg | Grey mullet fillet |
| Zest and juice of 1 lime | ||
| Zest and juice of 1 lemon | ||
| 3 | Shallots | |
| 4 | Thai chillies; seeded and finely | |
| ; chopped | ||
| 1 | Clove garlic | |
| 3 1/2 | tb | Olive oil |
| 225 | g | Young leaf spinach |
| 2 | tb | Vegetable oil; plus extra for deep |
| ; frying | ||
| 115 | g | Self raising flour |
| 1 | tb | Chopped fresh coriander |
| 1 | Egg; beaten | |
| 1 | pn | Freshly grated nutmeg |
| Salt and freshly ground black pepper | ||
| Chopped chives; to garnish |
INSTRUCTIONS
1 Cut half the cucumber into very thin slices and chop the remainder. Cut the fish in half and, using a sharp knife, cut one piece on an angle into very thin slices. 2 Arrange the fish slices in a single layer on a plate, squeeze over the lime and lemon juice, season, then allow to stand until the fish becomes opaque. 3 Cook two shallots in a small pan of boiling water for about 5-8 minutes, or until tender. Finely chop the remaining shallot and place in a mini food processor with the chopped chillies, lemon and lime zest, garlic and chopped cucumber. Blitz until finely chopped then stir in 1 tbsp olive oil and season. 4 Heat 1/2 tbsp olive oil in a wok, add the spinach and cook quickly to wilt down. Tip the cooked spinach into a colander and squeeze out excess liquid. 5 Heat 2 tbsp vegetable oil in a frying pan. Drain the boiled shallots very well then carefully add to the pan and cook until golden brown on all sides. 6 Fill a deep pan one third full with vegetable oil and heat. Place the flour in a bowl then beat in enough water to make a batter. 7 Stir in the chopped coriander. Dip the remaining piece of fish in batter, coat then deep fry until cooked through, crisp and golden. Drain on kitchen paper. 8 Add the spinach to the beaten egg with grated nutmeg and mix together. Heat 1 tbsp olive oil in a small frying pan, pour in the spinach mixture and flatten down then cook over a low heat until set. Turn the spinach cake over and cook the other side. Turn the cooked cake out and cut into wedges. 9 Arrange the overlapping fish and cucumber slices on a plate, drizzle over 1 tbsp olive oil, season, then decorate with chopped chives. 10 Serve the deep fried fish on another plate with the spinach cake, shallots and cucumber relish. Converted by MC_Buster. Per serving: 395 Calories (kcal); 40g Total Fat; (88% calories from fat); 4g Protein; 7g Carbohydrate; 94mg Cholesterol; 33mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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