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Spicy crumbed fish with warm tomato salsa
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 by Anjum Anand
A really simple dish for an easy lunch. The fish takes just minutes to cook and the salsa another five.
Serves 2
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 Ingredients
2 firm white fish fillets
2 slices of bread, crumbed
½ tsp cumin powder
Salt to taste and 1/3 tsp freshly ground black pepper
1 egg, whisked
2 tbsp vegetable oil
For the optional marinade
½ tsp ginger
½ tsp garlic paste
2 tsp lemon juice
2 tsp vegetable oil
For the warm tomato salsa
1 tbsp vegetable oil
½ tsp mustard seeds
1 dried red chilli
1 small red onion, finely sliced
1 tsp chopped ginger
100g tomatoes
1 tbsp desiccated coconut
1 tbsp chopped fresh coriander
Method
1. Stir together the ingredients for the marinade, season and leave the fish inside for 20–30 minutes. Stir together the crumbs, cumin powder and seasoning.
2. Heat the oil for the salsa, add the mustard seeds. Once they start to pop add the onion and chilli and cook until soft.
3. Add the tomatoes, seasoning and a very small splash of water. Cook until the tomatoes are softening, around 2–3 minutes.
4. Take off the heat and stir in the coconut and coriander.
5. Scrape off most of the marinade. Heat the oil in a non-stick frying pan, dip the fish in the egg and then the crumbs, coating well on both sides.
6. Place in the pan and cook over a lowish heat for 2 minutes or until golden brown, turn over and cook for another 1–2 minutes or until cooked through (depends on thickness of fillets).
7. Serve with the salsa on the side.
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