South of the Border
Photography by Yuki Sato.
This sauce is one of my absolute go-tos for any dish I want to give a little ‘kick’ to. For a milder version, scrape the seeds out of the chillis before preparing.
INGREDIENTS
GREEN CHILLI SAUCE
2 teaspoons olive oil
4 green chillies, roughly chopped
2 large cloves garlic, crushed
½ teaspoon sea salt
2 cups coriander leaves
finely grated zest1 lime
⅔ cup good quality egg mayonnaise
TOPPING
⅓ cup apple cider vinegar
2 teaspoons caster sugar
½ teaspoon sea salt
1 small red onion, finely sliced 1 tablespoon olive oil
1 cup sweetcorn kernels (frozen or cut from a boiled cob)
sea salt and ground pepper
FISH
extra-virgin olive oil
butter
sea salt and ground pepper
750 grams fresh fish fillets
TO SERVE
1½ avocados, chopped 2cm cubes
fresh coriander
METHOD
SAUCE: Heat the oil in a medium pot and add the chillis. Cook over a medium heat for 2 minutes, then add the garlic and salt and cook a further 2 minutes. Add ⅔ cup of water and bring to the boil, then reduce to a simmer and cook, uncovered, for 10 minutes. Remove from the heat, add the coriander, and use a whiz stick to blend until smooth. Cool for 20 minutes then add the lime zest and mayonnaise and blitz again. Store covered in the fridge for up to 3 days.
TOPPING: Whisk the vinegar, sugar and salt together in a non- reactive bowl. Add the onion and stir to combine. Leave to soak for 30 minutes or up to 24 hours. Heat the oil in a medium frying pan and add the corn kernels. Season well and cook over a medium high heat until golden.
FISH: Heat a glug of oil and a knob of butter in a large frying pan. Season the fish with salt and pepper and in batches, cook until golden and just cooked through, about 2 minutes each side. Add a little more oil and butter if needed between batches. Cooking time will depend on the thickness of the fish.
TO SERVE: Spoon the green chilli sauce onto serving plates, top with the cooked fish, pickled red onion, corn and avocado. Garnish with coriander.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!