Three Mustard Fish With Red Cabbage and Green Beans

25 Dec

This mustard fish recipe is an adaptation from a recipe I was given by a colleague. Whenever we met in the lunch room we usually ended up talking about food; mostly Indian cuisine.

1/2 teaspoon of mustard powder

1 teaspoon of brown mustard seeds

3 tablespoons of mustard oil

Handful of fresh, chopped coriander leaves and stems

1 large green chilli thickly sliced diagonally

Salt to taste

1 heaped teaspoon of turmeric powder

2 small, fresh Kingfish fillets or another white fish

Combine all the ingredients in a large bowl and coat the fish well.
Place a large sheet of aluminium foil on a baking tray and fold the edges firmly to create a parcel that will hold in the steam and moisture. Place in a pre-heated oven at 200ºc for about 20 mins or until cooked and still juicy.

Serve with basmati rice and vegetables or salad. I made a dish with red cabbage and green beans which complimented the subtle flavours of the fish perfectly.

1 medium brown onion diced

1 clove garlic diced

2cm cube ginger grated

1 teaspoon of turmeric

1 tablespoon brown mustard seeds

2 tablespoons ghee

1/4 cup desiccated coconut

Salt to taste

1/2 red cabbage roughly sliced

1 cup of green beans

Heat the ghee to a high temperature, add the mustard seeds and cover immediately until they finish popping. Add the onion and fry until golden brown, add the garlic and ginger and fry until fragrant. Add the turmeric and fry until aromatic and then add the coconut. When the coconut starts to become golden, add the cabbage and beans and stir on a low heat until the vegetables are coated in the spices. I like to eat the vegetables with a slight crunch so I don’t over cook them but you can add a little water and leave them to steam if you want them to be softer.

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