Tandoori Whole Fish

INGREDIENTS

For the Tandoori Fish

• 4 plate-size Tarakihi, or whole fish of your choice (approx 300g ea)
• 4 Tbsp Tandoori Paste
• 300g Natural Unsweetened Yoghurt

For the Kachumber Salad

• 15 Cherry Tomatoes
• 1⁄2 Cucumber
• 1⁄2 Red Onion
• 1 tsp Cumin Powder
• 1 dried Kashmiri Chilli
• 1 tsp Black Mustard Seeds
• 1/2 tsp Garam Masala
• Fresh Mint, small bunch
• Fresh Coriander, small bunch
• 1⁄2 Lemon
• Flaky Sea Salt

For the Rice

• 1 1⁄2 cups Jasmine Rice
• 3 cups Water

METHOD

For the Tandoori Fish

• First you need to prepare your fresh fish. Grab a pair of scissors and trim off all the fins on the fish.
• Under running cold water using a knife remove the scales, starting from the tail and moving towards the head.
• Make 3 evenly spaced cuts on each side of your fish down to the spine on an angle.
• Mix your tandoori paste with the yoghurt until well combined and rub all over your fish making sure to get it inside the cuts on the sides and also in the belly.
• Set aside to marinate, the longer the better, I suggest 2 hours minimum.

For the Kachumber Salad

• Heat a small pan with 2 tbsp of canola oil, add the black mustard seeds, dried chilli, cumin powder and garam masala, toast until fragrant, this takes about 30 seconds. Remove and place into a bowl to cool.
• Cut your cherry tomatoes into half, peel and cut your cucumber into chunks and thinly slice your red onion, add this to the toasted spices.
• Squeeze in the juice from your lemon and add a pinch of salt.
• Tear up your coriander and mint leaves and add to your salad, give it all a good mix to combine.
• Store in the fridge until you are ready to serve.

For the Jasmine Rice

• Place your jasmine rice into a sieve and rinse under running cold water until the water runs clear through the rice, this washes off the excess starch.
• Place your washed rice into a medium pot and add the water.
• Place a lid on your pot and bring to the boil, once you have a rapid boil turn down to low, do not remove the lid.
• Allow the rice to cook on low until the water is absorbed. This will take around 8 minutes.
• Once all the water has been absorbed leave the lid on and set aside for 5 minutes, remove the lid and with a fork, fluff up the rice.

To Cook

• Heat your BBQ on high until hot.
• Spray the grill plate of your BBQ with some canola oil and place your fish onto your grill.
• Grill each side for about 4 minutes and until charred, keep brushing the fish with extra marinade while the fish is cooking. Use a large spatula to turn your fish over.
• Once the fish is cooked remove from the grill and allow to rest.

To Serve

• Place the fish onto your serving plate or platter.
• Spoon your Kachumber salad into small bowls and place onto the plates.
• Sprinkle over the mint leaves, fresh coriander and sliced red chilli.
• Serve with steamed jasmine rice and extra lemon or lime wedges.
• Enjoy!

Recipe from Shane at A Tasty Kitchen