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Tropical salt fish fritters, ‘zing ting’ aioli and a winter citrus salad
Fruit and vegetables
½ thumb-sized piece of fresh root
ginger
, peeled and roughly chopped
2
garlic
cloves, roughly chopped
1 tbsp
fresh coriander
leaves
½ lime, juice only
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
½ thumb-sized piece of fresh root
ginger
, peeled and grated
micro
coriander
, to garnish
½ tsp dried
thyme
½ tsp
garlic
powder
2
spring onions
, bulb discarded, finely chopped
¼ red
pepper
, diced
micro
coriander
Tins, packets and jars
2 tbsp
tamarind
paste
1 tsp Scotch bonnet-based pepper sauce (or a fingernail-sized piece of Scotch bonnet, or other chilli)
100g/3½oz
mayonnaise
90g/3¼oz
plain flour
micro
amaranth
leaves
Cooking ingredients
coarse
sea salt
2 tbsp
olive oil
1 tbsp clear
honey
2 tbsp
olive oil
1 tbsp
baking powder
1 tsp
paprika
vegetable oil
, for frying
black pepper
Dairy, eggs and chilled
125ml/4fl oz
milk
, or water
Meat, fish and poultry
250g/9oz
white fish
(cod works really well)
cheat’s salt fish (or 100g–125g/3½oz-4½oz
salt cod
, separated into large flakes)
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