INDIAN SPICED FISH
This Indian spiced fish manages to be delicately spiced yet full of flavour at the same time. Delicious served with Indian-style fried rice and a generous dollop of yoghurt.
I always find seafood recipes a little harder to come up with, so when mum suggested I give Indian spiced fish a go I jumped on the idea! I was pleasantly surprised with the results – it’s such an easy and different way to enjoy fish.
Discover the full collection of Y.U.M fish recipes for plenty more inspiration on different ways to cook fish!
INDIAN SPICED FISH
This Indian spiced fish manages to be delicately spiced yet full of flavour at the same time. Delicious served with Indian-style fried rice and a generous dollop of yoghurt.
Ingredients
FISH
- 2 cloves garlic
- 2 Tbsp lemon juice
- 1 Tbsp finely grated ginger
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp turmeric
- 500 g white fish fillets (1lb 2oz)
- 2 Tbsp olive oil
RICE
- 2 x 250g microwave pouches brown rice (2 x 8.8oz)
- 1 brown onion
- 2 cloves garlic
- 1 Tbsp olive oil
- 1 tsp cumin seeds
- 1 1/2 cups frozen mixed veggies (225g)
- 1 1/2 Tbsp soy sauce
- 1 Tbsp apple cider vinegar
- 1/2 tsp sugar
- 120 g baby spinach (4.2oz)
TO SERVE
- 1/3 cup plain, unsweetened yoghurt (80ml) (optional)
Instructions
PREPARE FISH
Crush garlic. Combine garlic, lemon juice, ginger, cumin, salt and turmeric in a small bowl. Rub mixture all over fish fillets and set aside while you prepare the rest of the meal.
COOK RICE
Microwave rice according to instructions on the packet. Finely dice onion and crush garlic.
Heat oil in a large wok on high. Add cumin seeds and cook for 15 seconds. Add onion and garlic and stir fry for 1-2 minutes. Stir in mixed veggies and cook for 2-3 minutes, until warmed through.
Add rice, soy sauce, vinegar and sugar. Stir fry for 2-3 minutes. Stir in spinach, then reduce heat to very low to keep warm while you cook the fish.
COOK FISH
Heat oil in a large frying pan on medium-high. Add fish and cook for 2-3 minutes. Flip fillets over and cook for a further 1-2 minutes, until fish is just cooked in the centre.
SERVE
Divide rice between individual serving plates or bowls. Top with fish. Finish with a generous dollop of yoghurt, if using.
Recipe Notes
WINE MATCH: An off-dry Riesling.
GLUTEN-FREE OPTION: Make sure you use gluten-free soy sauce.
INGREDIENT SWAPS / NOTES: Use any white fish - I just used hoki fillets and they were really nice. If you don’t like fish, you could swap for chicken tenderloins (cook them a little longer, to make sure they are fully cooked through). I used frozen mixed veggies with carrots, peas, corn and beans. If you prefer, you can use chopped fresh carrots and beans.
STORING AND REHEATING: Store individual portions in containers in the refrigerator. Keep yoghurt separate. Reheat in the microwave and dollop with yoghurt just before serving.
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