- 1 kg fresh flathead fillets
- olive oil
- 1 piece ginger, the size of a fat thumb, peeled and sliced finely or grated
- 1 tbsp mustard seeds
- 350 ml passata (or use pureed tinned tomatoes)
- 1–2 tsp garam masala
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Oil the flathead fillets and season with salt and pepper. Lay in a grill tray or similar so it can be held near coals.
Before you cook the fish, get the sauce ready. Heat a tiny bit of oil in a frypan and cook the ginger and mustard seeds gently until the seeds start to pop. Add the tomato passata and bring to the boil. Taste for salt and when ready to serve, add the garam masala.
To cook the fish, lay the grill near the coals allowing the tender smoky heat to set the flesh. They may start to colour lightly, but don’t overcook them.