A light and fresh Indonesian chilli tomato sauce makes a feisty topping for this weeknight dinner that’s ready in about 40 minutes
This is a lovely, fiery variation on my favourite weeknight dinner, namely “any fish topped with harissa”. Hake is my new go-to white fish: it’s sustainable, it has a lovely texture, it roasts beautifully and it’s the perfect foil for a spicy topping. My sambal pays homage to the Indonesian versions made with tomatoes and chilli – it starts off as a light, fresh sauce that cooks down beautifully with the fish and tomatoes. Continue reading…
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