In my home, fish is a great way to whip up a quick weeknight dinner. After all, fish isn't meant to be overcooked, so it can't take too long. I also love making large batches of marinade ahead of time, it's fantastic to quickly marinate chicken or fish.
I usually use hoki fillets for this - I love the way they remain firm, but still flake nicely without being too dry. Feel free to use any firm white fish you'd like for this.
For the fish 1 brown onion
1/2 cup mango cubes (I had frozen mango on hand)
1 tsp paprika
1 tsp tumeric
1 tsp ginger paste (or 1 small thumb ginger, peeled)
1 tsp chilli paste (or 1 large chilli)
1 large clove of garlic
2 tbsp coriander paste (or 1/2 bunch coriander)
1/4 cup (60ml) lemon juice (or the juice of 1 lemon)
1 tsp salt
1 tsp pepper
4 firm white fish fillets
For the cous cous 200g instant cous cous
1 tbsp curry powder
1/2 cup raisins/currants/sultanas
Lime or lemon wedges, to serve
Chopped fresh coriander, to serve
To make the marinade, place all the ingredients in a blender and blend into a paste.
Marinade fish, in a non-reactive container or zip top bag for about 30 minutes.
Meanwhile, bring the water for the cous cous to the boil, and melt the butter in the hot water.
Mix the dry ingredients for the cous cous in a medium bowl, and pour the water and melted butter over. Cling wrap and set aside for 15-20 minutes.
Remove the fish from the marinade and pan fry in a little oil over medium high heat. Once the fillets are cooked, set aside, and cook off the marinade till thickened slightly.
Fluff the cous cous with a fork, and lay fish over a bed of cous cous. Spoon over cooked marinade. Sprinkle over freshly chopped coriander and serve with lime or lemon wedges.