Fish Main Asian

Masala baked fish

Name: Masala baked fish recipe
Yield: 4
Cuisine: /asian, /indian
Ingredients: 50g salted butter, melted; 20.00 ml garam masala; 1 tsp each ground turmeric, cayenne pepper, ground ginger and garlic powder; 4 x 220g skinless, boneless barramundi portions (substitute swordfish or salmon); Mint leaves, thick Greek-style yoghurt and lime wedges, to serve; 2 Lebanese cucumbers, finely chopped; 2 tomatoes, finely chopped; 1 small red onion, finely chopped; 20.00 ml white wine vinegar; 20.00 ml vegetable oil; 1 tsp each ground turmeric, garlic powder and onion powder; 300g basmati rice; 20g unsalted butter, chopped

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by Tracey Pattison

Delicious Team

Oct 20, 2023

“Baking is such an effortless way to prepare fish – the garam masala sauce intensifies and caramelises in the oven, so every mouthful is full of flavour.”

50g salted butter, melted
1 tbs garam masala
1 tsp each ground turmeric, cayenne pepper, ground ginger and garlic powder
4 x 220g skinless, boneless barramundi portions (substitute swordfish or salmon)
Mint leaves, thick Greek-style yoghurt and lime wedges, to serve

Salsa

2 Lebanese cucumbers, finely chopped
2 tomatoes, finely chopped
1 small red onion, finely chopped
1 tbs white wine vinegar

Turmeric rice

1 tbs vegetable oil
1 tsp each ground turmeric, garlic powder and onion powder
1 1/2 cups (300g) basmati rice
20g unsalted butter, chopped

Method

1.

Preheat oven to 240°C/220°C fan-forced. Line a baking tray with baking paper.
2.

For the salsa, place all ingredients in a medium bowl and stir to combine. Season with salt flakes and set aside.
3.

For the turmeric rice, heat the oil in a medium saucepan over medium-high heat. Add spices and cook, stirring constantly, for 20 seconds or until fragrant. Stir in rice until well coated in the spice mixture. Stir in 2 1/2 cups (625ml) cold tap water and bring to the boil. Stir once more, then add 2 tsp fine salt and the butter and cover with a lid. Reduce heat to low and cook, untouched, for 15 minutes. Turn off heat, stir rice with a fork to fluff up and separate grains, then cover and stand untouched for 15 minutes or until rice is cooked. Stir again with a fork.
4.

Meanwhile, to prepare the fish, combine butter and spices in a small bowl and season with salt flakes. Place fish onto prepared tray and spoon butter mixture over fish. Bake for 12-15 minutes until cooked and butter crisps fish slightly.
5.

Divide rice between serving bowls, top with fish, then salsa. Sprinkle with mint, and serve with yoghurt and lime wedges.