Vindaloo-spiced Fish with Carrot Salad and Yoghurt

Ready in 20 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, October 15, 2017.

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To test if fish is cooked, gently push a fork into it. If it flakes easily and has lost its opaque look, it is cooked. Use a non-stick fry-pan for best results.

Ingredients

Carrot Salad

¼ cup vegetable stock or water
¼ cup couscous
1 carrot
½-1 spring onion
½ apple
½ courgette
1 teaspoon sesame seeds
1 tablespoon sultanas
1 tablespoon sliced almonds
2 teaspoons vinegar (e.g. white wine, red wine, cider)

Vindaloo-Spiced Fish

150g fish fillet
½ teaspoon vindaloo spice mix
1 teaspoon butter

Yoghurt

¼ cup natural yoghurt
1½ tablespoon chopped coriander leaves

To Serve

½ lemon, cut into wedges

Steps

Bring stock/water to the boil in a small pot on high heat. Once boiling turn off heat, add couscous and a pinch of salt. Stir, cover and leave for 5 minutes, then fluff up grains with a fork.
While couscous cooks, prepare remaining carrot salad ingredients. Grate carrot; thinly slice spring onion on an angle; cut apple into thin matchsticks or grate (discard core); peel courgette into long, thin ribbons.
Add all to a medium bowl along with cooked couscous, a drizzle of oil and all remaining carrot salad ingredients. Season to taste with salt and pepper and toss to combine. Set aside.
Pat fish dry with paper towels and remove any remaining scales or bones. Lightly drizzle fish with olive oil and season with salt and vindaloo spice mix. Heat butter and a drizzle of oil in a small fry-pan on medium-high heat. Cook fish for about 2 minutes each side, or until golden and just cooked through.
While fish is cooking, combine yoghurt and coriander in a small bowl.
To serve, place carrot salad on a plate and top with fish and a dollop of yoghurt. Serve with a lemon wedge on the side to squeeze over just before eating.

Nutritional Information

Energy	2035 kj 486 kcal
Protein	41.8g
Carbohydrate	47.5g
Fat	13.2g