1x 140 g fish filetlike salmon, coley or pollock, scaled and pin-boned
½teaspoonturmeric
½teaspoonbean stew powder
¼teaspoonground coriander
½teaspoonground cumin
1little naan breadoptional
1tablespoonmango chutney
1tablespoonsans fat common yogurt
CORIANDER SALAD
1infant diamond lettuce
4spring onions
½a new red bean stew
½a lemon
Instructies
Preheat the barbecue to high and line a preparing plate with foil, at that point brush with a little oil.
Strip the garlic clove.
Pick and roughly hack the coriander leaves and finely slash the stalks.
Put the fish on the plate.
Crush the garlic and coriander stalks to a paste with a pestle and mortar, at that point mix in the dried flavors and 1 tablespoon of oil.
Cover the fish with the spice paste, turn the flame broil down to medium, at that point barbecue for 8 minutes, turning part of the way through – it’s done when the tissue is misty and pieces without any problem.
At the point when it’s almost cooked, heat up the naan, if using.
In the mean time, set up the serving of mixed greens.
Trim, separate out and roughly cleave the lettuce leaves, trim and roughly hack the spring onions, at that point deseed and finely cut the bean stew.
Cut the lemon into wedges.
Throw the coriander leaves, child pearl, spring onion and a large portion of the stew in a bowl with a crush of lemon squeeze, a sprinkle of oil and some flavoring.
Organize the serving of mixed greens on a serving plate, place the fish on top, skin-side up, and spoon over the chutney.
Sprinkle with the saved stew, at that point present with the yogurt, naan and remaining lemon wedges.
