Turmeric gives the fish a soft yellow colour and a warm, slightly peppery flavour.
- Combine the oil, fish sauce, garlic, chopped dill, turmeric and lots of black pepper in a glass bowl. Add the fish and turn to coat. Cover. Place in the fridge for 1 hour to marinate.
- Meanwhile, to make the tomato jam, combine the tomato, onion, ginger, sugar, vinegar and chilli in a medium saucepan over high heat. Bring to a simmer. Reduce heat to medium. Simmer, stirring occasionally, for 35 minutes or until reduced and jam-like.
- Heat a large non-stick frying pan over high heat. Add fish mixture and cook, turning gently, for 5 minutes or until cooked through.
- Warm the bread following the packet directions. Top with spinach and fish. Drizzle with tomato jam and sprinkle with dill sprigs.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set