Tikka-style fish steak

  • 13 Jul - 19 Jul, 2019
  • Mag The Weekly
  • Cookery


· 2 tabelspoon finely grated fresh root ginger

· 4 garlic cloves, finely grated or crushed

· 900g x 2 red snapper 900g

· 6 tablespoon plain yogurt

· 2 tablespoon olive oil

· 2 teaspoon turmeric

· 2 teaspoon mild chilli powder

· 3 teaspoon cumin seed


Slash the skin of the whole fish, if using, on each side with a sharp knife. Mix ginger and garlic, season with salt, then rub all over the fish. Mix yogurt with the oil, spices and seasoning. Use to coat the fish inside and out, then chill until ready to cook. Cook straight on the rack for six to eight minutes each side for the whole fish. Cooking time will depend on how hot your barbecue is when you start.