Grilled fish with coconut and lemon sauce recipe
Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. To make the baharat spice mix, combine all of the ingredients on the baking tray and toast for 15 minutes until the spices release their aromas and are beginning to slightly darken.Leave to cool, then grind to a fine powder in a spice grinder or blender. Store in a sterilised airtight jar. To make the fish, combine all of the ingredients except the fish in a bowl until it forms a loose paste.Make 3–4 slits in each side of the fish. Coat the fish with the paste, making sure to work it into the slits. If there is any extra paste, just pour it over the top. Marinate for at least 1 hour in the fridge.To make the salad, soak the onion in a bowl of water with a pinch of salt for at least 10 minutes to remove the bitterness.Combine the mango, pomegranate seeds, cucumber, tomatoes and coriander in a large bowl. Drain the onion and stir this in too. Squeeze in the lemon juice and season with salt. Set aside. To make the rice, heat the oil in a frying pan on a medium heat and fry the onion until it’s golden brown and slightly crispy.Put the rice and 400ml/14fl oz water into a small lidded saucepan on a high heat until the water starts bubbling.Add the onions and a small amount of the onion oil to the rice pan, turn it right down to the lowest heat and put a lid on the pan. Leave it to simmer until all the water has evaporated, which should take around 10 minutes, turn off the heat. Season with salt to taste and set aside with the lid on. To cook the fish, preheat the grill to its highest heat and line a deep baking tray with kitchen foil. Place the fish in the tray and grill for 10–13 minutes until the top of the fish is cooked. (Make sure not to place the fish too close to the heat or it may catch.)Turn the fish over and cook on the other side for another 10–13 minutes.While the fish is grilling, make the sauce. Place the coconut milk, onion, Baharat powder, turmeric, chilli and the juice of 1 lemon in a saucepan over a high heat. Season with salt then bring to the boil.Reduce the heat to medium and simmer while the fish finishes cooking. Add more lemon juice if preferred; it should be tangy but not too overpowering.Spoon a ladleful of the coconut sauce over the fish and return it to the grill for a minute or so until the sauce bubbles. It should deepen in colour and slightly thicken.Repeat with a few more ladles of the sauce – use up about three quarters of the sauce, then keep the rest to serve. Transfer the fish to a serving plate, pour over the remaining sauce and serve with the rice and salad. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. To make the baharat spice mix, combine all of the ingredients on the baking tray and toast for 15 minutes until the spices release their aromas and are beginning to slightly darken. To make the baharat spice mix, combine all of the ingredients on the baking tray and toast for 15 minutes until the spices release their aromas and are beginning to slightly darken. Leave to cool, then grind to a fine powder in a spice grinder or blender. Store in a sterilised airtight jar. Leave to cool, then grind to a fine powder in a spice grinder or blender. Store in a sterilised airtight jar. To make the fish, combine all of the ingredients except the fish in a bowl until it forms a loose paste. To make the fish, combine all of the ingredients except the fish in a bowl until it forms a loose paste. Make 3–4 slits in each side of the fish. Coat the fish with the paste, making sure to work it into the slits. If there is any extra paste, just pour it over the top. Marinate for at least 1 hour in the fridge. Make 3–4 slits in each side of the fish. Coat the fish with the paste, making sure to work it into the slits. If there is any extra paste, just pour it over the top. Marinate for at least 1 hour in the fridge. To make the salad, soak the onion in a bowl of water with a pinch of salt for at least 10 minutes to remove the bitterness. To make the salad, soak the onion in a bowl of water with a pinch of salt for at least 10 minutes to remove the bitterness. Combine the mango, pomegranate seeds, cucumber, tomatoes and coriander in a large bowl. Drain the onion and stir this in too. Squeeze in the lemon juice and season with salt. Set aside. Combine the mango, pomegranate seeds, cucumber, tomatoes and coriander in a large bowl. Drain the onion and stir this in too. Squeeze in the lemon juice and season with salt. Set aside. To make the rice, heat the oil in a frying pan on a medium heat and fry the onion until it’s golden brown and slightly crispy. To make the rice, heat the oil in a frying pan on a medium heat and fry the onion until it’s golden brown and slightly crispy. Put the rice and 400ml/14fl oz water into a small lidded saucepan on a high heat until the water starts bubbling. Put the rice and 400ml/14fl oz water into a small lidded saucepan on a high heat until the water starts bubbling. Add the onions and a small amount of the onion oil to the rice pan, turn it right down to the lowest heat and put a lid on the pan. Leave it to simmer until all the water has evaporated, which should take around 10 minutes, turn off the heat. Season with salt to taste and set aside with the lid on. Add the onions and a small amount of the onion oil to the rice pan, turn it right down to the lowest heat and put a lid on the pan. Leave it to simmer until all the water has evaporated, which should take around 10 minutes, turn off the heat. Season with salt to taste and set aside with the lid on. To cook the fish, preheat the grill to its highest heat and line a deep baking tray with kitchen foil. To cook the fish, preheat the grill to its highest heat and line a deep baking tray with kitchen foil. Place the fish in the tray and grill for 10–13 minutes until the top of the fish is cooked. (Make sure not to place the fish too close to the heat or it may catch.) Place the fish in the tray and grill for 10–13 minutes until the top of the fish is cooked. (Make sure not to place the fish too close to the heat or it may catch.) Turn the fish over and cook on the other side for another 10–13 minutes. Turn the fish over and cook on the other side for another 10–13 minutes. While the fish is grilling, make the sauce. Place the coconut milk, onion, Baharat powder, turmeric, chilli and the juice of 1 lemon in a saucepan over a high heat. Season with salt then bring to the boil. While the fish is grilling, make the sauce. Place the coconut milk, onion, Baharat powder, turmeric, chilli and the juice of 1 lemon in a saucepan over a high heat. Season with salt then bring to the boil. Reduce the heat to medium and simmer while the fish finishes cooking. Add more lemon juice if preferred; it should be tangy but not too overpowering. Reduce the heat to medium and simmer while the fish finishes cooking. Add more lemon juice if preferred; it should be tangy but not too overpowering. Spoon a ladleful of the coconut sauce over the fish and return it to the grill for a minute or so until the sauce bubbles. It should deepen in colour and slightly thicken. Spoon a ladleful of the coconut sauce over the fish and return it to the grill for a minute or so until the sauce bubbles. It should deepen in colour and slightly thicken. Repeat with a few more ladles of the sauce – use up about three quarters of the sauce, then keep the rest to serve. Repeat with a few more ladles of the sauce – use up about three quarters of the sauce, then keep the rest to serve. Transfer the fish to a serving plate, pour over the remaining sauce and serve with the rice and salad. Transfer the fish to a serving plate, pour over the remaining sauce and serve with the rice and salad.