I have a weakness for fish, especially Kingklip and Norwegian Salmon! Either/or forms part of my meals at least once a week, budget permitting!
Browsing through the Lifestyle section [aptly in the Tonight’s supper section ;)] of the weekly Sunday Times newspaper, after purchasing fresh Kingklip from the Food Lovers fresh foods market in Norwood, Johannesburg today, I came across a recipe for South Indian Spiced, Baked Kabeljou fish, which prompted a try out for dinner. The blend of spices in the fish rub and the combination of roasted cumin seeds with fresh mint and apple in the salad, make for a fabulously tasting meal with a difference. For lover’s of spicy Indian cuisine, especially fish, this simple to prepare dish is IT!
The list of ingredients speak for themselves actually, and no further words needed, except try it – it will definitely tantalise your tastebuds!
Ingredients
350g Kingklip or any other firm white fish fillets
Spice Rub
7.5ml (1/2 tblsp) cumin seeds, crushed
7.5ml (1/2 tblsp) coriander seeds, crushed
2 garlic cloves, finely chopped
1 small green chilli (finely chopped)
1/2 bunch fresh coriander, finely chopped
1 small piece of fresh ginger, peeled and grated
1 small onion, grated
1/4 tsp white pepper
1/4 tsp Himalayan or Sea salt
1 tblsp extra virgin olive oil
Juice of 1/2 a lemon
Salad
1 Granny Smith apple, cored, peeled and sliced
1/4 cucumber, sliced
Juice of 1/2 a lemon
5-8 cherry tomatoes, cut into fours; or 1 small tomato, chopped
1 small green chilli, finely sliced (Optional)
small handful of fresh mint, chopped
1/2 tsp cumin seeds, dry roasted in a non-stick pan until aromatic
1 tblsp extra virgin olive oil
Himalayan or Sea Salt to taste
Here’s How
- Preheat the oven to 200 degrees celsius
- Wash the fish well and pat dry with paper towel, then place in a baking dish
- Combine the spice rub ingredients and mix well
- Smear the spice rub well all over the fish
- Bake for 10-15 minutes.
- Combine the salad ingredients in a bowl and toss to mix.
- Check for salt, sweet, heat and sour balance and adjust to taste.
- Serve the fish immediately over the plated salad or with the salad on the side.
