Malawian Chambo Fish with Tomato Relish

Ingredients

• 12 oz white fish fillets
• 1 lb sweet potatoes, cut into wedges
• 3 tbsp neutral oil, divided
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 4 ripe tomatoes, diced
• 1 red chili, minced
• 2 limes, 1 juiced and 1 cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Heat the oven to 425F (220C). Toss the sweet potato wedges with 1 tablespoon of the oil and a pinch of salt, spread them cut side down on a sheet pan, and roast for 25 to 30 minutes, turning once, until tender and caramelised.
2. Heat 1 tablespoon of the oil in a saucepan over medium heat and cook the onion with a pinch of salt for 6 to 8 minutes, until soft and golden.
3. Add the garlic, ginger, and chili for 30 seconds, then the tomatoes, and cook for 12 to 15 minutes, pressing them down, until the relish is thick and the oil separates at the edges of the pan.
4. Pat the fish completely dry and season it with the lime juice, salt, and pepper. Dry fish sears; wet fish steams and sticks.
5. Heat the remaining oil in a heavy skillet over medium-high heat until it shimmers.
6. Lay the fillets in skin side down and cook, undisturbed, for 4 minutes, until the edges turn opaque and the skin releases from the pan on its own.
7. Turn once and cook for 2 to 3 minutes more, until the flesh flakes easily and reaches 145F (63C).
8. Serve the fish with the tomato relish spooned over, the sweet potato wedges alongside, and the cilantro and lime wedges.

Allergen note: Contains fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.