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The Indian-style herb chutney served with this dish is more like a fresh salsa, than what most Australians think of as ‘chutney’. In fact the Indian word ‘chatni’, which derives from the Sanskrit ‘chat’ meaning ‘to lick’, refers to this sort of fresh relish and is where the English word ‘chutney’ comes from. It’s important to wipe any excess marinade off the fish before putting it on the barbecue, as it if will burn before the fish is cooked through.
INGREDIENTS:
1kg Ribbonfish fillets, skin off, bones removed, cut into 4-5cm wide strips
Vegetable oil, for brushing
Mango chutney, for serving
Steamed basmati rice, for serving
Yoghurt Marinade
200g thick natural yoghurt
3 cloves garlic, crushed
2 teaspoons grated ginger
1 teaspoon salt flakes
2 teaspoons ground coriander
¼ teaspoon cayenne pepper
½ teaspoon garam masala
Herb Chutney
1 cup coriander leaves
½ cup mint leaves
2 tablespoons lime juice
4 red shallots, roughly chopped (see notes)
2 small green chillies, seeded and roughly chopped
2 cloves garlic, roughly chopped
½ teaspoon salt flakes
Pinch castor sugar
METHOD:
Make Marinade: combine all ingredients.
Rub Yoghurt Marinade over both sides of the fish, place in a baking dish in a single layer, cover and refrigerate for 1-2 hours.
Meanwhile, make Herb Chutney: process all ingredients in a food processor until well combined.
Heat a barbecue or char-grill plate.
Wipe excess marinade from fish, brush with oil and barbecue for 2-3 minutes each side, until flesh flakes easily when tested with a fork.
Serve with Herb Chutney, mango chutney and rice.
NOTES:
If red shallots are unavailable, use 2 large golden shallots or 1 small red onion.
ALTERNATIVE SPECIES:
Gemfish, Ling.