Grilled fish with coconut, lemon and turmeric sauce
- Prepare
- 1-2 hours
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
This marinated fish dish is packed with interesting flavours, from the homemade baharat spice mix to the deliciously tangy coconut sauce.
By Dina Macki
From Saturday Kitchen
Ingredients
For the baharat spice mix
- 100g/3½oz whole black peppercorns
- 70g/2½oz cardamom pods
- 40g/1½oz whole nutmeg
- 100g/3½oz cinnamon sticks
- 50g/1¾oz whole cloves
- 150g/5½oz cumin seeds
- 100g/3½oz coriander seeds
For the fish
- 1 tbsp baharat (see above)
- 1 tsp salt
- 1 tsp chilli powder
- 2 tsp garlic paste
- 1 tsp ginger paste
- ½ lemon, juice only
- 4 tbsp neutral oil, such as light vegetable oil
- 1 whole sea bream or sea bass, about 1kg/2lb 4oz, cleaned and head on
For the kachumbar salad
- 1 large onion, finely chopped
- 1 ripe mango, peeled, stone removed and finely chopped
- 1 pomegranate, seeds only
- ½ cucumber, finely chopped
- 2 tomatoes, finely chopped
- 15g/½oz fresh coriander, finely chopped
- 1½ lemons, juice only
- salt
For the rice
- 3 tbsp vegetable oil
- 1 onion, finely chopped
- 300g/10½oz basmati rice
- salt
For the sauce
- 2 x 400ml tins coconut milk
- 1 onion, thinly sliced
- 1 tsp Baharat powder (see above)
- 1 tsp ground turmeric
- 1 green chilli, roughly chopped
- 1–2 lemons, juice only
- salt
Method
Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper.
To make the baharat spice mix, combine all of the ingredients on the baking tray and toast for 15 minutes until the spices release their aromas and are beginning to slightly darken.
Leave to cool, then grind to a fine powder in a spice grinder or blender. Store in a sterilised airtight jar.
To make the fish, combine all of the ingredients except the fish in a bowl until it forms a loose paste.
Make 3–4 slits in each side of the fish. Coat the fish with the paste, making sure to work it into the slits. If there is any extra paste, just pour it over the top. Marinate for at least 1 hour in the fridge.
To make the salad, soak the onion in a bowl of water with a pinch of salt for at least 10 minutes to remove the bitterness.
Combine the mango, pomegranate seeds, cucumber, tomatoes and coriander in a large bowl. Drain the onion and stir this in too. Squeeze in the lemon juice and season with salt. Set aside.
To make the rice, heat the oil in a frying pan on a medium heat and fry the onion until it’s golden brown and slightly crispy.
Put the rice and 400ml/14fl oz water into a small lidded saucepan on a high heat until the water starts bubbling.
Add the onions and a small amount of the onion oil to the rice pan, turn it right down to the lowest heat and put a lid on the pan. Leave it to simmer until all the water has evaporated, which should take around 10 minutes, turn off the heat. Season with salt to taste and set aside with the lid on.
To cook the fish, preheat the grill to its highest heat and line a deep baking tray with kitchen foil.
Place the fish in the tray and grill for 10–13 minutes until the top of the fish is cooked. (Make sure not to place the fish too close to the heat or it may catch.)
Turn the fish over and cook on the other side for another 10–13 minutes.
While the fish is grilling, make the sauce. Place the coconut milk, onion, Baharat powder, turmeric, chilli and the juice of 1 lemon in a saucepan over a high heat. Season with salt then bring to the boil.
Reduce the heat to medium and simmer while the fish finishes cooking. Add more lemon juice if preferred; it should be tangy but not too overpowering.
Spoon a ladleful of the coconut sauce over the fish and return it to the grill for a minute or so until the sauce bubbles. It should deepen in colour and slightly thicken.
Repeat with a few more ladles of the sauce – use up about three quarters of the sauce, then keep the rest to serve.
Transfer the fish to a serving plate, pour over the remaining sauce and serve with the rice and salad.
Recipe tips
The baharat powder should keep for 1 year in the jar.
