Soy and Peach Marinated Snoek Recipe - An Easter Weekend Feast!
First and foremost, get your tandoor lit, and burn away the soot on the interior of its walls until ready to cook.
- 1 to 2 cloves garlic crushed
- Thumb-sized piece of ginger finely grated
- 2 Tbs peach jam
- 2 Tbs soy sauce
- Whole lightly smoked snoek
- Fresh chopped coriander and lemon to serve
- Mix garlic, ginger, jam, and soy sauce in a bowl to create marinade.
- Open snoek fillets and brush marinade on inside of fillets.
- Close fillets and place closed whole snoek in oiled fish grid.
- Suspend fish in tandoor from crossbar and cook for approximately 5 minutes or until cooked, but succulent.
Serve sprinkled with coriander and fresh lemon wedges.
Tandoori Pomfret Fry: An art of its own when the fresh catch of the day is marinated in a secret spice combination and then chargrilled to perfection. Served along with Coconut Chutney. Now, didn't we take you on a gastronomic trip?
No meat? No problem! The Pescatarian Bundle favours fish and veggie dishes with grains and pulses. You will find our delicious Tandoori Fish with Vegetable Pilau and Yoghurt Raita in this bundle. It is high in protein, rich in iodine and a source of Vitamin B12 and is a firm favourite amongst our parents 😉.
Any questions about our new bundles and prices, please get in touch x
T A N D O O R I F I S H
Yes, this is fried. Yes, this used frozen fish as opposed to fresh. And yes, this is called tandoori fish but no tandoor is used!
Now that I got all that out of the way, if your family enjoys fish like we do, I highly recommend this recipe! It comes together quickly and can even be marinated the day before and kept in the fridge.
I usually double up and the kids will take it the next day in buns for lunch #cookonceeatwice!
2.5 lbs of basa fish, defrosted (or any other firm white fish)
1 tbsp ginger garlic paste
1/2-3/4 tsp salt (adjust to personal preference)
1/2 tsp red chili powder
1/4 tsp turmeric
1 tsp cumin powder
1 tbsp lemon juice
1 1/2 tbsp tandoori masala
3 tbsp chick pea flour (besan)
1-2 tbsp water, if needed
1. Combine all ingredients except the fish. Add water if necessary to make a well-combined paste.
2. Add fish and marinate for at least 15 minutes.
3. Fry fish
Told you it was a simple recipe! But a family favourite. I hope you will try it and let me know how it turned out!
Dinner: grilled tandoori fish fillet, fried vegetable, assorted lettuce salad with balsamic vinegar seasoning. We’ve been talking about how much we miss Jamavar’s grilled spiced seabass after our London trip two years ago. This inspired me to cook grilled fish. And I find it’s super tough to make a good one as fish itself matters (size, type, cut..) then to grill it to just right (has to be tender fish with golden or slightly scorched skin). I’m still trying meantime, we miss all the Indian fine cuisine we had in London tons and tons. 🥺