Occasionally after cooking a dish we are compelled to immediately type it; even at the table whilst we finish a wine.
This is one such dish.
From the book Christine Manfield’s Indian Cooking Class, this is a knockout.
I chose barramundi rather than Murray cod, though any freshwater white fish would do.
With some steamed rice and lots of coriander, wow. Subtle, sophisticated, just wonderful weekday cooking.
600gm (4 even fillets) of Murray Cod or similar
1 tsp ground turmeric
1 tsp ground cumin
1/2 tsp freshly ground black pepper
1 tsp black mustard seeds, coarsely ground
2 tsp sea salt flakes
2 tsp wholegrain Dijon mustard*
2 tsp chopped ginger
2 garlic cloves
2 small green chillies, chopped
1 cup coriander leaves
1 tbsp mustard oil
100gm thick plain yoghurt
- Prepare 4 sheets of foil and 4 sheets of baking paper of the same size, ensuring the sheets are big enough to wrap around the fillets. Place the ground spices, 1 tsp salt and wholegrain mustard in a bowl and mix to combine. Rub spice mixture liberally over the fish and set aside.
- Place the ginger, garlic, chilli, coriander leaves, remaining 1 tsp salt and the mustard oil in a food processor and blend to make a paste. Place in a bowl with the yoghurt and stir to combine. Spread the yoghurt mixture over both sides of the mixture. **
- Preheat oven to 220c. Place one sheet of baking paper on top of each sheet of foil and top with fish fillet and its yoghurt coating. Wrap the fish in the paper to secure before enclosing with the foil. Don’t wrap too tightly, the parcels can be slightly loose, just make sure they’re sealed tightly at both ends.
- Place in an oven side-by-side and bake for 10 minutes or until the fish is tender and just cooked. (Test this.) Remove from oven for 5 minutes to allow the juices to settle. Unwrap the fish, discarding foil and paper. Garnish with chopped coriander and serve with steamed rice.
* I used straight Dijon. Nat feels I should have mixed in some wholegrain mustard. I disagree though will try next time and be found to be wrong.
** I didn’t blend the paste to make it a bit more rustic.