Marinated Coley with Indian Spiced Cabbage

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

Coley is a fantastic, sustainable alternative to Cod, and is great served as a large fillet.


For the coley:

  • 4 X 160g 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)
  • a handful of coriander leaves (chopped)
  • 4 tbsp olive oil
  • sea salt and black pepper (to taste)
  • 20g unsalted butter

For the Coconut Rice:

  • 400g of jasmine or basmati rice
  • 300ml cold water
  • 250ml coconut milk
  • 1/2 tsp sea salt

For the Indian spiced cabbage:

  • 400g 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 seeds (kalonji or nigella)
  • 1/2 tsp turmeric
  • 1 tsp ginger (finely chopped)
  • 2 large clove garlic (finely chopped)
  • 150g onion (chopped)
  • 1 tsp vegetable oil
  • 1 tsp chopped coriander
  • 1 pinch of asafoetida sea salt


For the Coley:

  1. Preheat oven to 180c/350f/Gas mark 4
  2. With the butter, grease an ovenproof dish that is large enough to hold the fillets without them overlapping.
  3. Place the fillets in the dish and sprinkle over the garlic, ginger, lime zest and coriander.
  4. Pour 4 tablespoons of olive oil over the fish, enough to coat them lightly.
  5. Season to taste with salt and pepper.
  6. Leave to marinate for up to 30 minutes, though if you don’t have the time, they can be cooked straight away.
  7. Roast in the oven for 15 to 20 minutes until cooked.
  8. Whilst the fish is marinating prepare the cabbage and rice.
  9. Just before serving, pour the lime juice over the fish.

For the Coconut Rice:

  1. Rinse and drain the rice in cold water, until the water runs clear, which will take about 5 minutes.
  2. Place in a saucepan with the cold water, coconut milk and salt.
  3. Bring to the boil then immediately reduce the heat to the lowest setting possible, cover and cook for 15 minutes.
  4. Remove from the heat and stand for 10 minutes with the lid on. 
  5. Before serving fluff up and separate the grains with a fork.

For the Indian Spiced Cabbage:

  1. Heat the oil in a heavy-based frying pan.
  2. Add the cumin and mustard seeds, followed by the asafoetida powder. 
  3. Add the ginger, garlic, chilli and onions then cook until the onions are soft and lightly coloured.
  4. Add the cabbage, turmeric, salt to taste and a tbsp of water.
  5. Cook on a medium heat until the cabbage is cooked, roughly 5-8 minutes depending on preference.
  6. Stir through the coriander and serve.