Sizzling barbecues, 144pp.
by Reader’s Digest kitchens
Reader’s Digest (Australia), Ultimo NSW, 2012
Cooking on page 32–33
For fuss-free cooking, not much beats a barbecue. That’s why I grabbed this at the recent Lifeline Book Fair.
This cookbook seems to be part of a Reader’s Digest series that covers various cooking styles, cuisines and core ingredients
This volume has a range of recipes for the barbecue hotplate, grill rack, wok burner and rotisserie. I thought it was great that the dishes went beyond meat options to include vegetables and fruit. So what’s on page 32?
Tandoori fish with mint relish
4 white fish fillets (125 g each), such as red snapper, bream or barramundi
2 teaspoons sunflower oil
2 tablespoons Greek-style yogurt
2 tablespoons lemon juice
pinch cayenne pepper
pinch garam masala
1 clove garlic finely chopped
1 teaspoon finely chopped fresh ginger
3 teaspoons paprika
salt and pepper
1/3 cup (20 g) finely chopped fresh mint
1/2 teaspoon seeded and finely chopped fresh green chilli
1/2 teaspoon garam masala
1 tablespoon lemon juice
1 teaspoon caster sugar
To make the marinade, combine the yogurt, lemon juice, cayenne pepper, garam masala, garlic, ginger and paprika, then season to taste with salt and pepper. Place the fish in a shallow non-metallic dish, rub in the marinade, cover and refrigerate for at least 1½ hours.
To make the mint relish, mix the mint, chilli, garam masala, lemon juice and sugar together and add salt to taste. Cover and refrigerate until required.
Lightly oil a barbecue hotplate or grill rack then preheat to medium–high heat. Remove the fish from the marinade and, using your fingers, gently wipe off any excess marinade.
Cook the fish on the hotplate or grill rack over direct heat for about 5 minutes each side, or until cooked through. Serve hot with the mint relish to one side. Steamed rice or wild rice is a good accompaniment.
How it played out
Readers’ Digest books spell out everything so clearly. I made the marinade first and got the fish—bream purchased on special at the market—in the fridge so the flavours could blend. The mint relish came next. I had mint from the garden and a chilli from a friend’s garden.
Then it was a simple matter of cooking the fish. I did this indoors on a lightly oiled ridged hotplate. I made a bit of a mess of the fillets when I tried to lift them from the hotplate. Maybe a little more oil next time!
Served with a mixed bean salad, another page-32 recipe.
The fish on the plate may not have won a photo beauty contest, but the flavour was very nice. That said, there was nothing about it that could be called tandoori, except that it was reddish in colour.
If I want tandoori flavours, I’ll be looking for a different, more spice-laden recipe. If I decide to re-use this one as a tandoori option, I’ll be adding a lot more cayenne and garam masala at the very least, and probably a teaspoon each of ground cumin and coriander. Maybe some turmeric too. Would also increase the chilli and garam masala in the mint relish.
But I readily admit that we’re big-time spice and chilli lovers so if you prefer milder flavourings this should be perfect as is.
One of the best Indian tandoori dishes I’ve ever had was a dish featuring chunks of paneer that we ordered in a small restaurant called Friends, in the northern Indian town of Mussoorie.