Spelt-battered pollock with satay sauce and pickled cucumber

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Richard Bainbridge

Ingredients

For the satay sauce

  • 1 tbsp vegetable oil
  • 1 shallot, thinly sliced
  • ½ lemongrass stick, roughly chopped
  • 20g/¾oz fresh root ginger, peeled and finely chopped
  • 2–3 coriander stalks, chopped
  • 1 red chilli, thinly sliced
  • 2 garlic cloves, grated
  • 1 tbsp soy sauce
  • 150ml/5fl oz coconut milk
  • 20g/¾oz brown sugar
  • 120g/4½oz smooth peanut butter

For the cucumber salad

  • 100g/3½oz caster sugar
  • 100ml/3½fl oz cider vinegar
  • 1 cucumber, peeled and cut into 1cm/½in cubes
  • ¼ tsp toasted sesame seeds
  • ¼ tsp toasted black sesame seeds
  • 1 lime, juice only
  • sea salt and white pepper

For the batter

  • 75g/2½oz spelt flour
  • 60g/2¼oz trisol or 1 tbsp baking powder
  • 100ml/3½fl oz sparkling water
  • salt and white pepper

For the pollock

  • vegetable oil, for deep-frying
  • 2 pollock fillets, pin-boned, skin removed
  • 50g/1¾oz spelt flour, for dusting
  • 1 lime, zest only
  • sea salt and freshly ground black pepper
  • 1 tbsp coriander cress, to serve
  • 1 lime, scorched and cut into wedges, to serve