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Sea Bream, Tomato Chutney, Cucumber Relish and Samphire

Lightly spiced battered sea bream served with fresh cucumber relish, smoky tomato chutney, and sautéed samphire.

FishSeafoodSpicyDeep FriedStarter
Estimated Nutrition
Calories
475.7
kcal / serving
2854.2 kcal total
Carbs
21.5g
per serving
128.8 g total
Fat
32.6g
per serving
195.4 g total
Protein
23.8g
per serving
142.5 g total
Cook Time
30
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tbsp
Cornflour
1
tbsp
Soft Brown Sugar
Dairy
50
g
Unsalted Butter
Fruits
0.5
piece
Lime
juice only
1
piece
Lemon
juice only
GrainsCereals
100
g
Plain Flour
Liquids
120
ml
Sparkling Water
NutsSeeds
0.25
tsp
Chilli Powder
0.25
tsp
Ground Turmeric
0.25
tsp
Ground Coriander
0.25
tsp
Garam Masala
2
cloves
Garlic
finely chopped
0.5
bunch
Coriander
fresh
2
cloves
Garlic
peeled and chopped
OilsFats
500
ml
Vegetable Oil
for deep-fat frying
2
tbsp
Olive Oil
4
tbsp
Olive Oil
Seafood
3
piece
Sea Bream
whole, skinned, filleted and cut into strips
Vegetables
1
knob
Ginger
fresh root, large, finely chopped
1
piece
Cucumber
peeled and finely chopped
2
piece
Tomatoes
skinned, deseeded and cut into strips
0.5
piece
Red Onion
finely chopped
8
piece
Tomatoes
for chutney
2
piece
Red Chillies
sliced and seeds removed
1
piece
Shallot
sliced
1
knob
Ginger
small, fresh root, sliced
300
g
Samphire

Method

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