Curtin FM 100.1 Thursday 19 March

It is Curtin FM day again, and this is what we talked about. It is a great recipe!

Spiced Fish Pieces with Tahini Remoulade
(serves 4)

You Need
12 Fish pieces

Crunchy Coating
3 Tblsp cornflour
3 Tblsp Polenta
3 Tblsp fine semolina
1 Tblsp Golden Spice
1 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
½ tsp ground ginger
¼ tsp ground chilli

Tahini Remoulade
150g natural yoghurt
3 Tblsp Tahini
1 clove garlic, minced with salt
juice and zest of 1 lemon
½ tsp black pepper
1 Tblsp chopped parsley
1 Tblsp chopped gherkins
1 Tblsp chopped capers
4 handfuls of mixed lettuce leaves, including some bitter lettuce like radicchio
lemon wedges for serving
olive oil for frying the fish.

Method
To make the remoulade: Combine the yoghurt, tahini, garlic paste and lemon juice and zest in a bowl, and whisk thoroughly. Add the remaining ingredients and stir well.

Make the crunchy coating by thoroughly sieving the ingredients together using a coarse sieve. Season the fish pieces and coat in the crunchy coating.

Heat the oil in a hot non-stick fry pan and cook the fish pieces until golden. Drain on paper towels and serve over the dressed salad leaves with the remoulade spooned over the top.