Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 4 small oily fish (we used barramundi), cleaned, gutted

  3. 1 small onion, chopped

  4. 3 cloves garlic, crushed

  5. 2 long green chillies, seeds removed, chopped

  6. 1 tbs grated fresh ginger

  7. Juice of 2 limes

  8. 100ml coconut cream

  9. 1 tsp ground cumin

  10. 1 tsp caster sugar

  11. Coriander leaves, to garnish

  12. Avocado salad

  13. 2 tbs lemon juice

  14. 1/3 cup (80ml) olive oil

  15. 1 baby cos lettuce, leaves washed

  16. 2 ripe avocados, peeled, cut into large dice

  17. 1 punnet mustard cress, tips only

Instructions Jump to Ingredients ↑

  1. To make the salad, place lemon juice and olive oil in a small bowl, season to taste, then whisk to combine. Toss lettuce and avocado with dressing, divide between serving bowls and garnish with mustard cress.

  2. To cook the fish, cut 3 deep slashes in the flesh of the fish on each side. Place all remaining ingredients (except the coriander; reserve for garnish) in a food processor and process until smooth.

  3. Preheat grill to high. Place fish on a shallow baking tray, pour over the spice mixture and grill for 4-5 minutes each side or until cooked through. Place fish on a plate, garnish with coriander and serve a bowl of avocado salad on the side.


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