Roast Turbot Marinated in Spicy Lime & Coconut on Cucumber & Coriander Salad

Name: Roast Turbot Marinated in Spicy Lime & Coconut on Cucumber & Coriander Salad
Yield: For Four
Ingredients: 1 red chilli; 2 tablespoons grated fresh ginger; 1 large cucumber; ½ cup caster sugar; ½ cup lemon juice; ½ teaspoon salt; 1 cup fresh coriander leaves; 1 tablespoon Asian fish sauce; 4 large pieces of turbot fillet, around 200g (7oz) each, skinned; 8 lime leaves; 400ml (14fl oz) unsweetened coconut milk; Cooking oil; 1 whole lime, cut into eighths

Preparation info

For
Four

Difficulty
Easy

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

About

This recipe is perfect with a fish like turbot, but it also works well with chicken suprêmes and lamb loins. In the marinade fresh lime peel can be used in place of the lime leaves and salt or tamari instead of the fish sauce. If you like things hot, include the seeds and pith of the chilli.

Ingredients

4 large pieces of turbot fillet, around 200g (7oz) each, skinned
Cooking oil

Starter
Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 200°C/400°F/Gas 6. Purée the ingredients for the marinade in a blender for 1 minute. Pour over the fish in a non-reactive bowl and refrigerate for at least 12 hours, turning a few times. Peel the cucumber into ribbons (or slice it finely), discarding the seeds. Mix