8 brill fillets

juice and zest of 2 limes

3 finely sliced shallots

100ml hot sauce

45g tamarind paste

tin coconut milk

50g flour

For the rice

200g basmati rice

400ml chicken stock

100g peas

2 tsp turmeric

6 chopped spring onions

30g butter

Garnish with mint, coriander


1. To make the rice, mix everything together, place in a roasting tray, cover and cook at 180°c for approx. 25 minutes. Leave to stand for 15 minutes covered, then mix and fluff it up

2. Gently fry the shallots for 5 minutes, then add tamarind and hot sauce and cook for 2 minutes

3. Add coconut milk and simmer

4. Zest and juice the limes over the fish, season

5. Dust in flour, then fry for 2 minutes each side

6. Serve with rice and sauce

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