Indian-spiced local shark with cucumber and coriander salad
800g gummy shark
2- 3 cloves of garlic crushed (or finely grated on a Microplane)
3 cm grated ginger
2 tsp lemon juice
2 tsp cornflour
1tsp black pepper
1 tsp ground cumin
1/2 tsp ground turmeric
1 tsp salt
2 Lebanese cucumbers, sliced
1 ripe tomato, halved and thinly sliced
Half a red onion, thinly sliced
1 fresh green chilli, finely chopped
1/2 tsp toasted cumin seeds
Large handful coriander leaves, roughly chopped
Half a lime, or more to taste
Salt and pepper to taste
Lime wedges to serve.
Marinade, mix the marinade ingredients in a bowl.
Add your local gummy shark, enough to feed four and rub marinade onto shark. Leave for 10 minutes. Heat some oil in a large pan over medium heat, fry fish on each side until cooked.
Gently toss salad ingredients together just before serving.
This recipe has been adapted from Rick Stein's Indian Book.