Fish With Curried Cucumber Tomato Water And Tomato Herb Salad Food

FISH WITH CURRIED CUCUMBER TOMATO WATER AND TOMATO HERB SALAD

Steps:

• Purée cucumber, tomato, curry powder, and salt in a blender until smooth, about 30 seconds.
• Line a fine-mesh sieve with a dampened paper towel and set over a large glass measure, then transfer cucumber mixture to sieve and let drain until liquid measures 2/3 cup, about 20 minutes.
• If liquid measures less than 2/3 cup, gently squeeze paper towel over sieve until liquid totals 2/3 cup. Discard solids and transfer liquid to a 2- to 3-quart saucepan.
• Boil cucumber tomato water until reduced to about 1/3 cup, then remove from heat and cool to room temperature, about 30 minutes.
• Cut peel, including all white pith, from lemon with a sharp paring knife. Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then chop segments, reserving juice in a cup.
• Gently toss lemon segments and reserved juice with remaining salad ingredients in a large bowl. Stir in cooled cucumber tomato water.
• Put oven rack in middle position and preheat oven to 500°F.
• Rinse fish and pat dry. Brush fillets all over with oil and season with salt and pepper.
• Bake fillets in 1 layer in a lightly oiled shallow baking pan until just cooked through, 4 to 8 minutes, depending on thickness of fillets.
• Serve tomato herb salad on top of fish.

TOMATO SALAD WITH CUCUMBER AND GINGER

Steps:

• Create stripes on the exterior of the cucumbers by running the tines of a fork along the length of the skin. Halve the cucumbers lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to a colander and toss with 1 teaspoon salt and 1 teaspoon sugar.
• Meanwhile, make the dressing: In a large bowl, whisk together the lime zest and juice, fish sauce, coconut oil, chile, garlic and the remaining 2 teaspoons sugar.
• Just before serving, add the tomatoes, basil, cilantro, red onion, ginger, cucumbers and half the nuts to the dressing; toss to coat. Transfer to a bowl or platter, top with remaining nuts and serve immediately.

FISH AND TOMATO CURRY

Steps:

• Cut the fish into large pieces .
• Heat the oil in a saucepan and on low heat fry the onion, garlic and coriander stirring until the onion is soft.
• Add the Cumin, Turmeric and Chilli powder and stir for 1-2 minutes. Add the chopped tomato salt, Garam Masala and water.
• Simmer until the tomato is cooked to a pulp then add lemon juice.
• Place fish into the sauce and carefully simmer for about 3-4 minutes, taking care not to break the fish up.
• Serve with rice and accompaniments.