Fiery Fish Steaks

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Fish combines very well with spices to create a little bit of spicy heaven. This is a great dish to prepare ahead and cook at the last minute.

Serves 4


  • 4 hake or firm, white, fish steaks or fillets, from a sustainable source
  • 30 ml sunflower oil
  • 2 limes or lemons, cut in halves or quarters

Spice mixture:

  • 10 ml cumin seeds
  • 10 ml coriander seeds
  • 15 ml fennel seeds
  • 1 dried red chilli
  • 5 ml cayenne pepper
  • 50 ml turmeric
  • 2 ml chilli flakes Juice and rind of l lemon
  • 150 ml plain yoghurt
  • 20 ml freshly grated ginger root
  • 4 spring onions, chopped
  • 15 ml fresh, chopped coriander


  1. Make spice mixture: Roast cumin, coriander and fennel seeds in a dry frying-pan; add in the red chilli. Cook until you can smell the aroma of the spices. Add in cayenne pepper, turmeric, and chilli flakes; stir-fry for a further minute. Grind in a pestle and mortar or electric spice mill.
  2. Mix ground spices into the lemon juice and rind, together with yoghurt, ginger, spring onions, and coriander.
  3. Marinate fish in this mixture for 2 – 4 hours, or overnight.
  4. Preheat the grill. Remove fish from the marinade. Place fish on a lightly greased baking tray, or on a baking mat. Pour over any remaining marinade.
  5. Grill for 10 – 12 minutes. 6. Serve with lime or lemon halves or quarters and rice.

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