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Baked fish with tomato, cucumber and ginger salsa (recipes)






Serves 4



Preparation time

30 mins to 1 hour



Cooking time

30 mins to 1 hour

















Ingredients



For the salsa6 tbsp rice vinegar or white wine vinegar2 tbsp fish sauce (nam pla)50g/2oz sugar400g/14oz tomatoes, chopped into 1cm/½in pieces1 cucumber, deseeded and chopped into 1cm/½ in pieces1 small red onion, peeled and finely chopped1 spring onion, trimmed and finely chopped½-1 red chilli, deseeded and finely choppedjuice of ½ a lime2 tbsp chopped fresh coriander1 tsp finely grated fresh gingerFor the fish4 portions (150g-175g/5-6oz each) fish, such as salmon, tuna, mackerel, mullet or sea bass, off the bone but leave the skin on if you wish (de-scale if it' s salmon, mullet or sea bass)salt and freshly ground black pepper



Method



1. Preheat the oven to 180C/350F/Gas 4.2. For the salsa, boil the vinegar, fish sauce and sugar (stir to dissolve the sugar) in a non-reactive saucepan for five minutes until it thickens slightly. 3. Place in a large mixing bowl and leave to cool. 4. Add the tomatoes, cucumber, onion, chilli, lime juice, coriander and ginger, toss and add more lime juice or ginger if necessary.5. For the fish, place each fish portion on a large piece of oiled parchment paper or aluminium foil and season with salt and freshly ground black pepper. Then roll up the edges of the paper or foil to prevent the juices from burning in the dish and enclose, sealing the edges. 6. Cook in the oven for 12-18 minutes or until the fish is cooked through to the centre. 7. To serve, place the parcels on warmed serving plates with the salsa.