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Sea bream, tomato chutney, cucumber relish and samphire

Make Sea bream, tomato chutney, cucumber relish and samphire at home with Cornflour, Chilli Powder, Olive Oil, and Soft Brown Sugar. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tbsp
• 1/4 tsp
• 2 tbsp
• 1 tbsp
• 4 tbsp

Method (preview)

1. 1

   For the sea bream, place all the ingredients except the sparkling water, sea bream and vegetable oil in a large glass bowl and mix to combine.

2. 2

   Gradually add the water and lightly whisk, then place in the fridge to rest.

3. 3

   For the cucumber relish, place all the ingredients in a large bowl, stir and set aside.

4. 4

   Place the tomatoes on a baking tray and cook under the grill for 5-10 minutes.

5. 5

   Remove from the grill and add the chillies, garlic, shallot and ginger.

6. 6

   Sprinkle with the sugar and place back under the grill for a further five minutes.

7. 7

   Remove from the grill and tip the cooked tomatoes and other ingredients onto a chopping board.

8. 8

   Chop to a pulp, then add to a pan and cook over a medium heat for 20 minutes.

9. 9

   Set aside until ready to serve.

10. 10

    For the samphire, place a pan of boiling water on the hob, add the samphire and cook for 2-3 minutes.

11. 11

    Prepare a bowl of ice cold water.

12. 12

    Place a large pan on the heat and add enough vegetable oil for deep fat frying. (CAUTION: hot oil can be dangerous.

13. 13

    Do not leave unattended.) Heat to 180C/350F, or until a bread cube sizzles and turns golden-brown when dropped in the oil.

14. 14

    Remove the batter from the fridge, dip each fish strip in the batter and deep fry for three minutes, or until golden-brown and crisp.

15. 15

    Place a frying pan on the heat and, once hot, add the butter and gently fry the samphire for 2-3 minutes.

16. 16

    To serve, arrange the cucumber relish, chutney and samphire on each plate and place the battered fish on top.