2 Parrot fish fillets or any other firm white fish
A generous knob of butter
2 tablespoons of Kampi Kitchen Ginger Chilli Relish
300g sesame seeds
Salt and pepper
3 tblsp rice wine vinegar
1 tbsp soy sauce
1 tsp sugar
1 clove crushed garlic
1 tsp minced fresh ginger
2 tblsp dhania, chopped
A few sprigs fresh dhania to garnish
Start by making your cucumber salad. I like to shave my cucumber into ribbons, but cut it the way you like. Mix all the dressing ingredients together and then pour over the cucumber. Set aside to marinate.
Pat the fish fillets dry, and then gently fry in a generous amount of hot butter. Before it’s completely cooked through, remove gently from the frying pan and spread a tablespoon of the ginger chilli relish over the fillet. Then roll it in the sesame seeds until the seeds coat the fish all over. Season with salt and pepper. Bang it in the oven for about ten minutes or until the sesame seeds are nice and golden. Remove, garnish with coriander and serve with your cucumber and a crisp glass of Sauvignon Blanc.