Tandoori fish with rice salad
7
Points®
Total time: 1 hr 40 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Swapping chicken for fish in a tandoori recipe will be a pleasant surprise. Frying will give a crispy shell while the inside will be flakey and melt in your mouth. The hint of mint in the salad adds a fantastic burst of flavour to each bite!
Ingredients
Greek yoghurt, plain, low-fat, no added sugar
½ cup(s), (120g)
Tandoori paste
1 tbs
Ling, raw
520 g, (4 x 100g)
Basmati rice
⅔ cup(s)
Tomato(es)
2 medium, chopped
Lebanese cucumber
1 medium, deseeded, chopped
Red capsicum
1 medium, chopped
Fresh mint
2 tbs, chopped
Oil spray
1 x 3 second spray(s)
Olive oil
1 tbs
Instructions
1
Combine 2 tablespoons yoghurt and tandoori paste in a shallow glass or ceramic dish. Add fish and turn to coat. Cover and refrigerate for 1 hour. Combine remaining yoghurt and 2 tablespoons water in a small bowl.
2
Cook rice in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Place in a large bowl. Set aside for 10 minutes to cool. Add tomato, cucumber, capsicum, mint and oil. Season with salt and freshly ground black pepper. Toss to combine.
3
Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook fish for 2 minutes each side or until just cooked through. Serve with rice salad and yoghurt mixture.
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