Rachel Allen's recipe is a light main course which is perfect for any occasion.
- for the salsa:
- 6 tblsp rice vinegar or white wine vinegar
- 2 tblsp fish sauce (nam pla)
- 50 g sugar
- 400 g tomatoes (chopped into 1cm/½in pieces)
- 1 cucumber (de-seeded and chopped into 1cm/½ in pieces)
- 1 small red onion (peeled and finely chopped)
- 1 spring onion (trimmed and finely chopped)
- ½-1 red chilli (de-seeded and finely chopped)
- juice of ½ a lime
- 2 tblsp chopped fresh coriander
- 1 tsp finely grated fresh ginger
- for the fish:
- 4 portions (150g-175g/5-6oz each) fish, such as salmon, tuna, mackerel, mullet or sea bass, off the bone but leave the skin on if you wish (de-scale if it's salmon, mullet or sea bass)
- salt and freshly ground black pepper
- Preheat the oven to 180°C (350°F/Gas 4).
- For the salsa, boil the vinegar, fish sauce and sugar (stir to dissolve the sugar) in a non-reactive saucepan for five minutes until it thickens slightly.
- Place in a large mixing bowl and leave to cool.
- Add the tomatoes, cucumber, onion, chilli, lime juice, coriander and ginger, toss and add more lime juice or ginger if necessary.
- For the fish, place each fish portion on a large piece of oiled parchment paper or aluminium foil and season with salt and freshly ground black pepper. Then roll up the edges of the paper or foil to prevent the juices from burning in the dish and enclose, sealing the edges.
- Cook in the oven for 12-18 minutes or until the fish is cooked through to the centre.
- To serve, place the parcels on warmed serving plates with the salsa.
This recipe and many more are available from Rachel's book Rachel's Food for Living published by Harper Collins
More by Rachel Allen:
- Milk Ice Cream: A little DIY, A lot of Taste
- Chocolate Meringue Cake: A serious picnic bonus
- Fennel, pink grapefruit, feta salad: Rachel Allen