Serves 4

INGREDIENTS

4 fish fillets (about 600g), bones and skin removed
½ tsp salt
1 tsp olive oil

For the sauce

½ cup fresh or frozen cranberries
1/4 cup water
1/4 cup sugar
4 Tbsp rice vinegar
3 Tbsp red wine vinegar
¼ cup onion, minced
1½ Tbsp tomato paste
1 tsp salt
1 vegetable stock cube
2 cloves garlic, minced
1 (1-inch) piece fresh ginger, minced

METHOD

Prepare the sauce

In a small pan, combine all sauce ingredients. Bring to a gentle boil, then lower to a simmer for about 10 minutes until thickened. Remove from heat and blend until smooth. Set aside to cool.

To cook fish

Sprinkle salt over the fillets. Heat oil in a non-stick pan and pan-fry fish for 4–5 minutes on one side, then flip. Spoon the cooled cranberry sauce over the fish. Cover and cook until the sauce heats through and the fish is cooked. Serve warm on its own or on a bed of rice.