FISH AND SALAD RECIPE RECIPES

1. The nice thing about this dish is that you have the lovely, cool salad contrasting with your warm or hot fish. It works really well and is beautifully refreshing. Feel free to use whatever fish looks nice and fresh, just ask your fishmonger to fillet and pin-bone it for you.
2. Mix together a good lug of extra virgin olive oil, a nice squeeze of lemon juice and a pinch of salt and pepper. Drizzle this all over the fish then pat on the chopped marjoram or oregano. Put your fillets on the hottest part of the grill (make sure your grill is really clean to prevent the fish from sticking).
3. If your fillets are 2cm thick, they’ll only need about 2 minutes cooking time. If the fish breaks up, don’t worry as you’ll be flaking it up later anyway. If it still has the skin on, cook it skin-side down as it’s less likely to stick. Once cooked, remove to a warm plate.
4. To make the salad, finely slice the tomatoes and season with salt and pepper. Arrange on your plates. Finely slice your fennel bulb and dress it in a bowl with extra virgin olive oil and lemon juice. Season with salt and pepper then scatter over your tomatoes. Finally, spoon over your fish, flaking it as you go. Scatter over your reserved fennel tops, drizzle with the balsamic vinegar and scatter with chilli, if using, to finish.

For the dressing, combine all the ingredients and stir to dissolve the sugar.

Add 2 tbsp of cold water and set aside for 5 minutes for the flavours to combine.

Slice fish into 1 cm slices. Combine the flours and salt and lightly dust the fish slices, shaking off any excess.

Heat the oil to 175°C and fry the fish slices for about 2 minutes until crisp. Remove from the oil and drain on a wire rack.

Combine the cucumber, carrot, onion, tomato, Vietnamese mint and pineapple and toss with the dressing.

Add the fish slices, toss again, and serve immediately.

Adam's tip: One of the most important ways we control texture in the kitchen is with our cutting. For a salad like this one, take your time to cut the vegetables as finely as you can. A little extra effort in cutting will make a big difference to the texture when you're eating.