The silver trevally is one of the most popular species in Victoria and Tasmania landed by recreational anglers.
Naturally quite oily and strong flavoured, it can handle powerful ingredients without taking away its natural flavour. When people think tandoori, chicken always comes to mind first, but it lends itself to white flesh fish just as well.
2 x 300g trevally fillets
2 x tablespoons tandoori paste (recommend Sharwoods)
100g natural yoghurt
Juice of one lemon
1 cup basmati rice, steamed
1 tablespoon ghee (butter is fine)
1 small onion diced
2 cloves garlic chopped
½ teaspoon brown mustard seeds
½ teaspoon turmeric
½ cup fresh or frozen peas (thawed)
¼ cup sultanas
¼ cup flaked almonds
Salt and pepper to taste
Extra lemon and yoghurt to serve
For the fish, mix Tandoori paste, yoghurt and lemon juice pip free into a mixing bowl. You may want to use some disposable gloves as your fingers may turn red. Place the trevally fillets in and coat well. Place onto a greased baking tray and then place in the fridge for half an hour.
When cooking rice, I like to use the absorption method, by that I mean just enough liquid to cook the rice, usually two cups of water to one cup of rice.
Add the turmeric and cook slowly on a medium heat, not flat out, and cover with a lid. Once cooked, remove from pan and place in a bowl and break it up to avoid over cooking.
Preheat your oven to 220° and place trevally fillets in, allow 10 minutes.
In a pan heat ghee or butter and sauté onion, garlic, mustard seeds and peas until just coloured. Turn heat down and add sultanas, almonds and rice, gently combine together until hot, then season.
Place rice in the middle of plate with the tandoori trevally on top, serve with extra lemon and yoghurt if desired.