Tandoori Sea Bass with a curried rice

Name: Tandoori Sea Bass with a curried rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 sea bass (gutted and scaled); 1½ tbsp tandoori masala; 1 tbsp garlic (grated); 1 tbsp ginger (grated); ½ tsp ground turmeric; 2 tbsp light olive oil; 1 cup basmati rice (cooked the day before and cooled); 1 onion (finely chopped); 2 clove garlic (chopped); 1 thumb size ginger (chopped); 2 tsp mustard seeds; 1 tbsp curry powder; 2 tbsp rapeseed oil; Maldon salt (to season); fresh coriander ( to garnish)

No ratings yet

I call it fishing but there are rarely any fish involved, it's normally just me, a rod and the sea. Martin and Steve, two of our customers and friends, invited me sea fishing in Brighton. I was really worried that I would go and jinx the whole trip for them, given my previous track record. Anyway, there's a sea bass recipe here, so as you may have guessed, we caught a couple, well eighteen. Most were returned.

Instead of just doing a plain sea bass recipe, I thought it would be nice to spice it up a little. I normally wouldn't do this as I am all about the main ingredient doing the talking. However, here the sea bass is still the star of the show.

Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 2 people

Course: Main Course

Cuisine: Indian

Ingredients Equipment Method Video

Ingredients

For the fish

1 sea bass gutted and scaled
1½ tbsp tandoori masala
1 tbsp garlic grated
1 tbsp ginger grated
½ tsp ground turmeric
2 tbsp light olive oil

Rice

1 cup basmati rice cooked the day before and cooled
1 onion finely chopped
2 clove garlic chopped
1 thumb size ginger chopped
2 tsp mustard seeds
1 tbsp curry powder
2 tbsp rapeseed oil
Maldon salt to season
fresh coriander to garnish

Equipment

Grill Temperature

Surfaces

Method

To marinade the fish

In a bowl, mix the garlic, ginger, turmeric, tandoori masala and oil.
Take your fish and score deeply into the flesh, every 2.5 cm from just behind the front fin to the tail.
Rub the mix into the fish, and then place it to marinate overnight in your fridge.

To cook the fish

Set up your Egg for a direct cook at 200°C with your stainless steel grid (or a good cast iron pan).
Cook your fish for about 5 minutes per side (depending on the size). You're looking for the flesh to turn opaque and reach an internal temperature of 63°C.

To cook the rice

The day before, cook your basmati rice and when cooked spread it out onto a baking tray and put it in the fridge immediately to cool and dry out overnight.
Set up your Big Green Egg with a wok at about 200°C. Once warm add your rapeseed oil.
Now add your onion to soften. Once it starts to go translucent, add your garlic, ginger, curry powder and mustard seeds and stir for about 30 seconds to cook the garlic and ginger.
Add in your rice and cook, constantly stirring until the rice is about 80°C.
Season with Maldon salt to taste.