- September 2013
- Serves 4-6
- Hands-on time 45 min
Sweet potato and pomegranate are used in this fish hash recipe making it lighter and healthier. Enjoy outside in the sun as part of a boozy brunch or relaxed family lunch.
- 4.6g (2g saturated)
- 19.3g (7g sugars)
- 1 tbsp olive oil
- 2 banana shallots, finely sliced
- 2 garlic cloves, crushed
- 400g responsibly sourced, firm white fish fillets (such as coley or haddock) cut into 10cm chunks
- 1 tbsp coconut oil
- 2 large sweet potatoes, cubed
- 2 medium tomatoes, finely chopped
- 1 tbsp chopped pickled jalapeños
- Coriander sprigs to serve
- Handful of pomegranate seeds
- Juice of 1 lime
- Heat the olive oil in a large pan over a medium heat. Add the shallots and fry, covered, for 10 minutes until soft. Add the garlic, season, then pour over 500ml boiling water. Bring to the boil, then simmer for 5 minutes. Add the fish, then simmer for 5 minutes more, uncovered, until just cooked. Using a slotted spoon, transfer the fish to a platter to cool (reserve the poaching liquid), then flake into large pieces, discarding any bones and skin.
- Heat the coconut oil in a large frying pan over a medium heat and fry the sweet potato for 5-10 minutes until starting to brown. Add the tomatoes and 1 ladleful of poaching liquid, then simmer for 5 minutes, uncovered, stirring occasionally, until the sweet potato is tender and the liquid has been absorbed (you may need more liquid if it’s disappearing too quickly). Stir in the jalapeños.
- Add the flaked fish and gently toss to warm through. Taste and season, then serve in bowls scattered with the coriander sprigs, pomegranate seeds and a good squeeze of lime juice.
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