Most people associate cucumber with summer, but add some spicy Asian taste and it can warm up any winter evening. This recipe is delicious and a perfect low GI, low fat protein dinner. (If you've done one camp or are running lots, add quinoa for a few more carbs).
Ingredients
Sea bream fillet - or the whole fish!
half a cucumber, thinly sliced using a cheese slice
2 tomatoes, quartered
1/2 a birds eye chilli,finely chopped (remove seeds if you don't like things too hot)
1 clove of garlic, finely chopped
slug each of fish sauce, rice wine vinegar and soy sauce
juice of one lime
freshly chopped coriander and mint
Squeeze the fish liberally with lemon, wrap in foil and roast in oven at 180-200 for around ten minutes. Meanwhile make the dressing for the cucumber, combining all the ingredients. Adjust for individual taste, pour over cucumber and serve with the fish.
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