Recipe for Roast Brill with Asian Tomato Sauce
The fun is in trying to get the balance right and when you are almost there, it is common for a drop of fish sauce to bring the whole thing together.
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Cooking tools:
- Spice grinder
- Food processor
- Mortar and pestle
- Skillet
- Nonstick skillet
- Oven
- Stove
- Whisk
- Grater
- Chef's knife
- Cutting board
- Peeler
- Paper towel
- Spoon
- Measuring spoon
- Measuring cup
- Kettle
- Mixing bowl
- Saucepan
- Spatula
- Serving platter
Ingredients
- 12 threads of saffron
- 3 cm piece of root ginger
- 2 garlic cloves
- 1 large red chilli
- 2 tbsp sunflower oil
- 1 tsp black mustard seeds
- 300g tomato, peeled, deseeded and roughly chopped
- 2 tbsp white wine vinegar
- 150ml-200ml chicken or fish stock (or Marigold bouillon)
- 1 tbsp Thai fish sauce (nam pla)
- 1 tbsp palm sugar
- pinch of chilli flakes (optional)
- 25g cold unsalted butter, diced
- small bunch of coriander
- 4 brill fillets, about 150g each, skin removed
- 1-2 tbsp sunflower oil, for pan frying the fish
- Small knob of butter
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