Marinated Coley with Indian Spiced Cabbage

Marinated Coley with Indian Spiced Cabbage
Fishboxer Claire Wallace - Watson from Newcastle Upon Tyne


For the Coley

4 Coley fillets

2.5 cm piece of ginger, peeled and finely chopped or grated

grated zest and juice of 1 lime

1 large clove of garlic, finely chopped

handful of coriander leaves, chopped

olive oil sea salt and black pepper

For the Coconut Rice

2 cups of jasmine or basmati rice

1 1/2 cups of cold water

1 cup of coconut milk

1/2 tsp sea salt

For the Indian Spiced Cabbage

4 cups chopped cabbage

2-4 green chillies, with or without seeds according to taste

1/2tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp onion (kalonji or nigella) seeds

1/2 tsp turmeric

1 tsp finely chopped ginger

2 large clove garlic, finely chopped

1 cup chopped onion

1 tsp vegetable oil

1 tsp chopped coriander

1 pinch of asafoetida sea salt


For the Coley

Grease with butter an ovenproof dish that is large enough to hold the fillets without them overlapping.

Place the fillets in the dish and sprinkle over with garlic, ginger, lime zest and coriander.

Pour a generous slug of olive oil over the fish, enough to coat them lightly. Season to taste with salt and pepper.

Leave to marinate for up to 30 minutes, if you don’t have time they can be cooked straight away.

Roast in a pre heated oven at 180C, 350F, Gas 4, for 15 to 20 minutes until cooked.

Just before serving pour the lime juice over the fish.

Whilst the fish is marinating prepare the cabbage and rice.

For the Coconut Rice

Rinse and drain the rice in running cold water, until the water runs clear, which will take about 5 minutes.

Place in a saucepan with the cold water, coconut milk and salt. Bring to the boil and reduce the heat to the lowest setting possible, cover and cook for 15 minutes.

Remove from the heat and stand for 10 minutes with the lid on. 

Before serving fluff up and separate the grains with a fork.

For the Indian Spiced Cabbage

Heat the oil in a heavy based frying pan and add the cumin and mustard seeds, followed by the asafoetida powder. 

Add the ginger, garlic, chilli and onions and cook until the onions are soft and lightly coloured.

Add the cabbage, turmeric, salt to taste and a tbsp of water. Cook on a medium heat until the cabbage is cooked. I cook mine for about 4-5 minutes as we like our cabbage crunchy, but cook until required texture. 

Stir through the coriander and serve.