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How to make Spiced fish with mango and herb salad

Yield = 4
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

Ingredients

  • 200g tub plain Greek-style yoghurt
  • 1 Lebanese cucumber, seeded, grated
  • 1 small garlic clove, crushed
  • 2 tablespoons lemon juice
  • 1/4 cup extra virgin olive oil
  • 450g packet microwave basmati rice
  • 2 cups mixed fresh mint, coriander and parsley leaves
  • 2 green onions, thinly sliced diagonally
  • 1 mango, sliced
  • 2 tablespoons toasted coconut flakes
  • Lime pickle, to serve
  • 4 x 180g boneless ling fillets

Spice Mix

  • 1/3 cup plain flour
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon dried chilli flakes

Method

  • Step 1 Combine yoghurt, cucumber, garlic and half the juice in a bowl. Season. Set aside.
  • Step 2 Make Spice Mix. Combine all ingredients in a bowl. Season.
  • Step 3 Toss fish in spice mix. Shake off excess. Transfer to a plate. Heat 21⁄2 tablespoons oil in a large frying pan over medium-high heat. Add fish. Cook for 2 to 3 minutes each side or until cooked through.
  • Step 4 Meanwhile, heat rice following packet directions. Combine herbs, onion, mango, coconut flakes and remaining juice and oil in a bowl. Season. Divide rice among serving bowls. Top with fish, yoghurt mixture and mango salad. Serve with pickle.