Spelt-battered pollock, satay sauce, pickled cucumber
This incredibly crispy battered pollock from Richard Bainbridge is served with a quick and rich satay sauce and a fresh and light cucumber salad to balance everything out. Richard sourced his pollock, wine vinegar, pickled mushrooms and spring onions from Wylde Market, the online farmers' market.
Ingredients
Metric
Imperial
Satay sauce
- 1 tbsp of vegetable oil
- 1 shallot, thinly sliced
- 1/2 lemongrass stalk, roughly chopped
- 20g of fresh ginger, peeled and finely chopped
- 3 coriander stalks, roughly chopped
- 1 red chilli, thinly sliced
- 2 garlic cloves, grated
- 1 tbsp of soy sauce
- 150ml of coconut milk
- 20g of brown sugar
- 120g of peanut butter, smooth
Cucumber salad
- 100g of caster sugar
- 100ml of white wine vinegar
- 1 cucumber, peeled and cut into 1cm cubes
- 1 pinch of chilli flakes
- 1/2 tsp toasted sesame seeds, black and white
- juice of 1 lime
- salt
- ground white pepper
Batter
- 75g of spelt flour
- 1 tbsp of baking powder
- 100ml of sparkling water
- salt
- ground white pepper
Pollock
- 2 pollock fillets, pin-boned and skin removed
- 50g of spelt flour
- zest of 1 lime
- flaky sea salt
- vegetable oil, for deep-frying
To serve
- 1/2 red chilli, thinly sliced
- 1 spring onion, thinly sliced
- 1 tbsp of coriander cress
- pickled mushrooms, to garnish
Method
To make the satay sauce, place a small saucepan over a medium heat. Add the oil, shallot, lemongrass, ginger, coriander stalks, red chilli and garlic. Sweat for a few minutes, until softened but not coloured
- 1 tbsp of vegetable oil
- 1 shallot, thinly sliced
- 1/2 lemongrass stalk, roughly chopped
- 20g of fresh ginger, peeled and finely chopped
- 3 coriander stalks, roughly chopped
- 1 red chilli, thinly sliced
- 2 garlic cloves, grated
Add the soy sauce and bring to the boil. Add the coconut milk and brown sugar and bring to a gentle simmer. Remove from the heat and pour into a blender with the peanut butter
- 1 tbsp of soy sauce
- 150ml of coconut milk
- 20g of brown sugar
- 120g of peanut butter, smooth
Blend until smooth, adding 50–100ml of water if needed to form a smooth sauce. Set aside until needed, placing cling film over the top to prevent a skin forming
To make the cucumber salad, place the sugar and vinegar into a saucepan and bring to the boil
- 100g of caster sugar
- 100ml of white wine vinegar
Remove from the heat and leave to cool
Once cooled, add the cucumber and chilli flakes and pickle for 10 minutes
- 1 cucumber, peeled and cut into 1cm cubes
- 1 pinch of chilli flakes
Remove the cucumber from the vinegar and leave to drain slightly. Place in a bowl with the sesame seeds and season with sea salt and white pepper. Add the lime juice, chilli flakes and stir lightly
- 1/2 tsp toasted sesame seeds, black and white
- juice of 1 lime
- 1 pinch of chilli flakes
- salt
- ground white pepper
To make the batter, place the flour and baking powder in a large bowl, season with salt and pepper and mix well. Set aside until needed
- 75g of spelt flour
- 1 tbsp of baking powder
- salt
- ground white pepper
To make the pollock, pre-heat the oil in a deep-fat fryer to 185°C. Hot oil can be dangerous so do not leave unattended
Slowly add the sparkling water to the batter mixture using a fork to combine, until you have a pancake batter-like consistency (some lumps are ok at this point)
- 100ml of sparkling water
Season the spelt flour with salt and pepper. Lightly dust the fish with the flour and pat with your hands to remove any excess
- 50g of spelt flour
- salt and pepper
Place the fish in the batter until completely covered. Remove from the batter and carefully place into the fryer. Fry for approximately 3–4 minutes, or until the fish is golden and crisp
- 2 pollock fillets, pin-boned and skin removed
- vegetable oil, for deep-frying
Remove from the fryer and carefully transfer to kitchen paper to drain. Season with a little sea salt and the lime zest whilst it is still hot. Leave to rest for 3–5 minutes before serving
To serve, add the satay sauce to the middle of each plate and spoon on the cucumber salad. Top with a portion of fish and garnish with a few pickled mushroom, sliced chilli and spring onion, and coriander cress
- pickled mushrooms, to garnish
- 1/2 red chilli, thinly sliced
- 1 spring onion, thinly sliced
- 1 tbsp of coriander cress
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