Chili Fish with Sweet Lemon Salad

Adapted from Off the Shelf: Cooking from the Pantry by Donna Hay (William Morrow and Company, 2001). Copyright 2001 by Donna Hay.

Serves 4

• 4 200g (7 oz.) pieces firm white-fleshed fish
  
• 2 tablespoons Asian chili paste
  
• 2 tablespoons coriander (cilantro) leaves
  
• 1 tablespoon peanut oil
  
• 2 cucumbers, sliced, to serve

Sweet Lemon Salad:

• 4 lemons
  
• 1/2 cup sugar
  
• 1 red chili, seeded and chopped
  
• 1/4 cup chopped mint
  
• Cracked black pepper and sea salt

To make the sweet lemon salad, peel the lemons, removing and discarding all the white pith. Chop the flesh into small dice. Combine with the sugar, chili, mint, pepper, and salt. Spread the chili paste over the fish and sprinkle with the coriander leaves. Heat a non-stick frying pan over medium to high heat. Add the oil and fish and cook for 2-3 minutes on each side or until tender.

To serve, place the cucumber slices on plates and top with the fish. Spoon some lemon salad on the side and serve with a green salad.

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