Recipe courtesy of Psychologies Magazine (April 2021) and taken from The Right Carb by Nicola Graimes.
Mash doesn’t have to mean potatoes. Try carrot, sweet potato, parsnip, celeriac or beans. This recipe celebrates Asian flavours of coconut, ginger, chilli and coriander.
Serves : 4
2 tblsp extra virgin olive oil
3 cm piece fresh ginger, peeled and cut into thin matchsticks
4 thick hake fillets, or other sustainable firm white fish, such as haddock
Sea salt and black pepper
Steamed long-stem broccoli and lime wedges, to serve
For the mash :
1kg butternut squash, peeled and cut into chunks
4 whole garlic cloves, peeled
5cm piece fresh ginger, peeled and sliced
2 red jalapeno chillies, deseeded and diced
115ml unsweetened drinking coconut milk
Juice of 1/2 lime
2 handfuls of chopped coriander
- First make the mash. Put the squash in a saucepan with the garlic and ginger, cover with water and bring to the boil. Reduce the heat and simmer until tender. Drain and pick out the ginger. Return the squash to the pan and add half the chilli, most of the coconut milk and the lime juice.
- Mash until smooth, adding coconut milk as needed. Season with salt and pepper and stir in three quarters of the coriander leaves. Taste and add more lime juice, if needed.
- Meanwhile, heat 1 tablespoon of the oil in a frying pan over a medium heat, add the ginger and fry for 2 minutes until crisp. Remove and drain on kitchen paper.
- Season the fish with salt and pepper. Add the remaining oil and the butter to the pan and heat over a high heat. Place the fish in the pan, skin-side down, then reduce the heat to medium. Cook for 3-4 minutes until the skin is crisp and the flesh has cooked two thirds of the way up. Turn the fish, baste and cook for a further 2 minutes until just done.
- Spoon the mash onto plates. Top with the broccoli and fish and scatter over the ginger, chilli and coriander leaves.