Barbecued fish on a platter with a side salad, laid out on an orange tablecloth

BBQ masala fish

Name: BBQ masala fish
Total time: 45 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 1.5kg sea bass or sea bream; 2 long shallots chopped; 8 cloves garlic; 2 thumb-sized pieces ginger peeled; 2 tsp hot chilli powder; 1 tsp smoked paprika; ground to make 1 tbsp black peppercorns; 1 tbsp ground coriander; 2 tsp ground cumin; ½ tsp ground turmeric; 50g coconut oil; a handful fresh curry leaves; 2 limes plus extra wedges to serve; 200g basmati rice; 1 mango peeled, destoned and chopped; 2 limes juiced; 1 tsp chaat masala; a small bunch coriander chopped; 35g coconut chips toasted; 2 spring onions thinly sliced

Adam Bush

Published: June 4, 2021 at 9:26 AM

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Serves 4

Easy

Total time: 45 mins

+ marinating

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Inspired by a Keralan fish fry, this recipe for flaky, succulent sea bass in a rich, spicy masala has been adapted for the barbecue, making it ideal for summer entertaining. Serve with a fresh rice, mango and coconut salad.

Gluten free

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Ingredients

Nutrition

1.5kg sea bass or sea bream
2 long shallots

chopped
8 cloves garlic
2 thumb-sized pieces ginger

peeled
2 tsp hot chilli powder
1 tsp smoked paprika
ground to make 1 tbsp black peppercorns
1 tbsp ground coriander
2 tsp ground cumin
½ tsp ground turmeric
50g coconut oil
a handful fresh curry leaves
2 limes

plus extra wedges to serve

SALAD

200g basmati rice
1 mango

peeled, destoned and chopped
2 limes

juiced
1 tsp chaat masala
a small bunch coriander

chopped
35g coconut chips

toasted
2 spring onions

thinly sliced

Nutrition: per serving

kcal633
fat29.2g
saturates16.8g
carbs45.6g
sugars8.8g
fibre7.3g
protein42.2g
salt0.6g

Method

step 1

Cut three or four diagonal slashes into each piece of fish, then set aside. To make the masala, put the shallots, garlic, ginger, chilli powder, paprika, black pepper, ground coriander, cumin, turmeric and coconut oil in a food processor, and whizz to a very thick paste. Season the fish, then smear all over with the marinade, really working it into the slashes.
step 2

Put two overlapping pieces of foil, slightly bigger than the fish, on a worksurface and put the fish and any marinade in the middle, scattering the curry leaves over both sides. Put two more sheets of foil directly on top, then crimp all of the edges together to completely seal in the fish. Chill for at least 2 hours but preferably overnight.
step 3

To make the rice salad, first tip the rice into a small pan with 400ml of water and a pinch of salt. Simmer for 1 minute over a high heat, then reduce the heat to low and cook for 9 minutes, covered with a lid. Remove from the heat and leave to steam for 10 minutes. Cool completely and chill.
step 4

When you’re ready to cook the fish, finish the rice salad by tossing the cooked rice with the remaining ingredients, except the coconut chips and spring onions. Season and chill until needed.
step 5

Heat a barbecue to medium-high or the oven to 220C/fan 200C/gas 7. Cook the fish parcel directly over the coals for 10 minutes, then carefully lay a baking tray on top of the parcel and flip the whole thing over (be sure to wear oven gloves). Cook for a further 10 minutes or until the fish is cooked through. If using the oven, roast for 30 minutes until just cooked through, then heat the grill to high, remove the top layer of foil and grill until slightly crispy. Top the rice salad with the coconut chips and spring onions, and serve with the fish and lime wedges for squeezing over.

Check out more of our favourite fish recipes and BBQ recipes.

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Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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