The steamed spring onions really shine in this dish and work well with the fish and turmeric. Bánh Mi is a really cool little bread which comes from Vietnam. It is a hangover from French colonialism and the name derives from the French pain de mie (soft bread). It looks the same as a baguette, but has a thinner crust and often contains rice flour.
SERVES 4
- 8 spring onions, washed and cut in half
- 1 clove of garlic
- A few slices of fresh ginger
- A glug of light olive oil
- 450g tilapia, cut into cubes (or any white fish)
- Half tsp turmeric
- 1 tbsp of flour
- Small bunch of dill, finely cut the thick stalks, roughly chop the tops
- 1 turnip, peeled and grated
- 1 lime
- 1 baguette
- Heat a heavy-based pan with a lid to a medium heat. Add the spring onions with a splash of water, a clove of garlic, a few slices of ginger and glug of olive oil. Replace the lid and allow to steam for 5 mins. Remove the lid and fry for 1 min to allow any juices to evaporate. Put to one side.
- Toss the tilapia in the turmeric and flour, and season with salt and pepper. Bring a frying pan to a medium heat with a glug of oil. Fry the fish for 2–3 mins until browned, then turn and colour the other side.
- Cut open the baguette, leaving a hinge, but don’t prise it open. You want the baguette to hold shut when filled with the ingredients. Stuff the baguette with the fish, dill and pan-steamed spring onions. Squeeze over the juice of 1 lime and serve.
The Natural Cook: Eating the Seasons from Root to Fruit by Tom Hunt, published by Quadrille Publishing Ltd.