SWEET AND SOUR FISH SALAD

Seafood sounds as fancy as it’s meals are in today’s world food outlets because sustainability, it’s the retailers and fishmongers who are working hard to ensure their fish is being sourced from sustainable fisheries. You should also buy from a supplier that you trust. Late summer is the prime season for most fish, which will be fished from Cornish waters, rich in health omega-3s and high in protein. Ingredients such as tomatoes, ginger and spring onions go well with fish, making it good for Asian- style dishes. Angel-fish and plaice are not so fashionable, but the fillets can be simply grilled, seasoned and served with a wedge of lemon. Lobsters are a treat and very worthy. If you buy them live, pop them in the freezer to send them to sleep before dispatching ‘’ animal cruelty I must say’’. They are so delicious with garlic butter or lemon mayonnaise and are a rich source of protein and zinc. Seafood can also be baked, grilled or fried with fresh lemon and a dab of butter.

SWEET AND SOUR FISH SALAD INGERDIENTS

225g fish fillet cut into cubes

15g fresh pineapple diced

¼ cup water One small red pepper deseeded and diced Mixed lettuce

½ lemon juice ½ bunch spring onion trimmed and shredded

Dressing

One tablespoon sunflower oil

One tablespoon white vinegar

Pinch of chilli powder

One-teaspoon clear honey

Salt and pepper

 

METHOD

Place fish cubes in a frying pan and pour over water.

Add the lemon juice, bring to the boil and simmer for 7-8 minutes.

Let cool. Separate the flake and the skin.

Gently stir in the diced pineapple and diced red pepper.

Arrange the washed mixed lettuce on a serving plate, spoon the cooked fish mixture on top and set aside.