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Tandoori Fish with Cauliflower Rice

What do cauliflower, broccoli, brussel sprouts, kale and cabbage have in common ? They are all mutations of the same species of edible plant, Brassica oleracea. In its uncultivated form, it's a wild cabbage that originated from the mediterranean region in Europe.

    This combination does not exist.


    Cumin Powder 1.0 grams

    Cumin Powder

    Tandoori Spice Mix 10.0 grams

    Tandoori Spice Mix

    Cauliflower 150.0 grams

    Cauliflower

    Medium Cucumber 1.0 Unit(s)

    Medium Cucumber

    Spring Onions 5.0 grams

    Spring Onions

    Fresh Ginger and Garlic Paste 5.0 grams

    Fresh Ginger and Garlic Paste

    Lemon Dressing by Let's Cook 15.0 ml

    Lemon Dressing by Let's Cook

    Barramundi Fillet 175.0 grams

    Barramundi Fillet


    • Time : 25.0 mins
    • |
    • Calories: 572.0 kcal
    • |
    • Protein : 63.0 g
    • |
    • Fat : 29.0 g
    • |
    • Carb. : 18.0 g
    : Your Kitchen Essentials
    Utensils: Pans x 2 | mixing bowl |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Fish Fillets: Marinate the fish in salt, pepper, tandoori spice mix about 1 tbsp of cooking oil.

    Wash and dry the vegetables prior to chopping (as required):
    - Spring Onions: chop
    - Cauliflower: grate it or chop it as finely as possible. Pat it down with a kitchen towel to remove any excess moisture
    - Cucumber: peel and chop it into small dices.
    : Make the Cauliflower rice
    Heat a pan. Then add some cooking oil (about 1 - 3 tbsp depending on the size of your pan).
    Let the oil warm up a bit before adding the cumin powder.
    Now start sautéing the cauliflower.
    Set to a medium heat and cover the pan. The “rice” should be done in 5-6 minutes.
    Season with salt and pepper.
    : Pan Fry the Fish, Plate and Serve
    Fish Fillet:
    Heat a pan. Then add some cooking oil (about 1 - 3 tbsp depending on the size of your pan).
    Let the oil warm up. Carefully place the fish fillet on the pan.
    Make sure the heat is set to medium. Fry for about 4-5 minutes or until the fish is 75% cooked.
    Carefully flip the fillet over and cook the other side for another 2-3 minutes.
    Take off the heat. Let the fish rest for 5 minutes before serving.

    Salad:
    In a mixing bowl combine: the cucumber, spring onions and the lemon dressing provided. Mix well. Check and adjust the seasoning.

    Plate and Serve:
    Plate the cauliflower rice, place the fish on top and serve with the salad on the side.