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Spelt-battered pollock with satay sauce and pickled cucumber
Fruit and vegetables
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
cucumber
, peeled and cut into 1cm/½in cubes
1 lime, juice only
1
lime
, zest only
1 tbsp
coriander cress
, to serve
1
lime
, scorched and cut into wedges, to serve
Tins, packets and jars
150ml/5fl oz
coconut milk
120g/4½oz smooth
peanut butter
Cooking ingredients
1 tbsp
vegetable oil
1 tbsp
soy sauce
20g/¾oz
brown sugar
100g/3½oz
caster sugar
100ml/3½fl oz cider
vinegar
¼ tsp toasted
sesame seeds
¼ tsp toasted
black sesame seeds
sea salt and
white pepper
75g/2½oz
spelt flour
salt and
white pepper
50g/1¾oz
spelt flour
, for dusting
sea salt and freshly ground
black pepper
Meat, fish and poultry
2
pollock
fillets, pin-boned, skin removed
Other
60g/2¼oz trisol or 1 tbsp baking powder
100ml/3½fl oz sparkling water
vegetable oil, for deep-frying
Back to recipe
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