Tropical salt fish fritters, ‘zing ting’ aioli and a winter citrus salad

111 Matt Tebbutt recipe template

Preparation time
1-2 hours

Cooking time
10 to 30 mins

Serves
Serves 2


By Shivi Ramoutar
From Saturday Kitchen

Ingredients

For the cheat’s salt fish

  • 250g/9oz white fish (cod works really well)
  • coarse sea salt

For the ‘zing ting’ aioli

  • ½ thumb-sized piece of fresh root ginger, peeled and roughly chopped
  • 2 tbsp tamarind paste
  • 1 tsp Scotch bonnet-based pepper sauce (or a fingernail-sized piece of Scotch bonnet, or other chilli)
  • 2 garlic cloves, roughly chopped
  • 1 tbsp fresh coriander leaves
  • 100g/3½oz mayonnaise
  • 2 tbsp olive oil
  • ½ lime, juice only

For the winter citrus salad

  • 1 blood orange, peel and pith removed and flesh cut into 1½cm/½in-thick slices
  • ¼ red onion, thinly sliced
  • 1 clementine, peel and pith removed and flesh cut into 1½cm/½in-thick slices
  • 1 grapefruit, peel and pith removed and flesh cut into 1½cm/½in-thick slices
  • 1 tbsp clear honey
  • ½ thumb-sized piece of fresh root ginger, peeled and grated
  • 2 tbsp olive oil
  • micro coriander, to garnish

For the tropical salt fish fritters

  • 90g/3¼oz plain flour
  • 1 tbsp baking powder
  • 1 tsp paprika
  • ½ tsp dried thyme
  • ½ tsp garlic powder
  • 125ml/4fl oz milk, or water
  • 2 spring onions, bulb discarded, finely chopped
  • ¼ red pepper, diced
  • cheat’s salt fish (or 100g–125g/3½oz-4½oz salt cod, separated into large flakes)
  • vegetable oil, for frying
  • black pepper

To serve

  • micro coriander
  • micro amaranth leaves