Name: Yoghurt marinated fish with herb and watercress salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 cup (140g) plain yoghurt; 2 clove garlic, crushed; 1 !20g) piece fresh ginger, grated; 2 teaspoon ground coriander; 1 teaspoon garam masala; 4 (600g) firm white fish fillets, skin on; 3 cup watercress sprigs, loosely packed, trimmed; 1/2 cup fresh coriander leaves, loosely packed; 1/2 cup fresh mint leaves, loosely packed; 1/2 (50g) small red onion, sliced thinly; 2 tablespoon lime juice; salt and freshly ground black pepper, to season; lime wedges, to serve

Ingredients

1/2 cup (140g) plain yoghurt

2 clove garlic, crushed

1 !20g) piece fresh ginger, grated

2 teaspoon ground coriander

1 teaspoon garam masala

4 (600g) firm white fish fillets, skin on

3 cup watercress sprigs, loosely packed, trimmed

1/2 cup fresh coriander leaves, loosely packed

1/2 cup fresh mint leaves, loosely packed

1/2 (50g) small red onion, sliced thinly

2 tablespoon lime juice

salt and freshly ground black pepper, to season

lime wedges, to serve

Method

1.In a medium size bowl, combine yoghurt, garlic, ginger, spices and fish. Cover with plastic wrap; refrigerate for 3 hours.

2.Remove fish from marinade; discard marinade.

3.On a heated, oiled barbecue flat plate, cook fish for about 3-5 minutes, or until cooked to your liking.

4.Meanwhile, in a large bowl, combine remaining ingredients; season to taste.

5.Serve fish with watercress salad and lime wedges.

We used blue-eye fillets for this recipe, but any white fish fillet will be fine. You need to buy a 350g bunch of watercress.
Note

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