Plenty of goodness – and good taste – in this dish.
1 medium (size 6) free-range egg, lightly beaten with a pinch of salt Flaky sea salt 500g (a generous pound) skinned and boned white fish fillets ¾ cup panko crumbs 3 Tbsp olive oil 2 Tbsp butter 4 small vine tomatoes, halved 2 cloves garlic, peeled and thinly sliced 2-3 small hot chillies, or ½ tsp chilli flakes 4 kaffir lime leaves, or grated zest 1 lime ½ tsp turmeric 1 tsp freshly ground coriander seeds ¼ cup white wine or water 2 Tbsp lime juice
1 Break egg into a shallow dish, add a pinch of salt and beat for a minute. Add fish fillets and gently toss them in the egg. Leave fish in egg for a few minutes, then drain in a large sieve; discard egg. Coat fish fillets with panko crumbs.
2 Heat oil in a large frying pan until it is hot, but not so hot that it is hazing. Add the butter which should sizzle and foam immediately, but not burn. Lower in fish fillets, or as many as will fit comfortably (don’t crowd the pan). Cook until a good golden colour. Turn carefully with a palette knife and cook for a few minutes more until just cooked through. Transfer to a serving plate golden side facing up. Continue cooking remaining fish. Sprinkle fish with sea salt as it is done. Add tomatoes to pan as there is space.
3 When tomatoes are browned, flip them over, and transfer to plate with fish. Turn heat to low and add garlic, chillies or chilli flakes and lime leaves or lime zest. Cook for a few minutes, stirring, then remove pan from heat and let it cool for a few minutes. Stir in turmeric and crushed coriander seeds, then add wine or water and lime juice. Bubble up gently back on the heat, then spoon over fish. Serve immediately.