serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Blast From the Past
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
Ingredients
- 130 g (½ cup) Greek yoghurt
- 2 garlic cloves, grated
- 1 cm piece ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground fennel
- salt and freshly ground black pepper, to season
- 600 g skinless thick-cut blue eye or ling fillets, cut into 3 cm cubes
- 1 red onion, thinly sliced into rings on a mandoline
- ½ tsp chilli powder
- 2 tbsp finely chopped dill
- 1 tbsp lemon juice
- lemon wedges, to serve
Marinating time: 1 hour
Instructions
- Place the yoghurt, garlic, ginger, turmeric, coriander, fennel, salt and pepper in a large bowl and mix well. Add the fish, stir to coat well, then cover and refrigerate for about 1 hour.
- Preheat a lightly oiled chargrill pan or barbecue to medium – high. Thread the fish onto soaked bamboo skewers and grill, turning occasionally, for about 5 minutes or until cooked through.
- Combine the onion, chilli powder, dill and lemon juice in a bowl and season to taste.
- Serve the fish skewers with the salad on top and lemon wedges on the side.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Blast From the Past
