Grilled stone bass with yellow tomato chutney
This recipe for grilled, stone bass skewers with a simple asparagus and rocket salad by Peter Joseph is made in a tandoori oven at his restaurant, Kahani, but works well on a hot grill or barbecue at home. Stone bass is a firm-fleshed white fish, which is much bigger than sea bass. Its large size means stone bass fillets are very thick, and perfect for grilling.
Ingredients
Metric
Imperial
- 4 stone bass fillets, about 100g each, skin on
- olive oil
Yellow Tomato Chutney
- olive oil
- 1/2 tsp fennel seeds
- 1/2 tsp ginger, finely chopped
- 2 garlic cloves, whole
- 2 green chillies, whole
- 10 curry leaves
- 1/2 yellow pepper, sliced
- 150g of yellow cherry tomatoes
- 1/4 tsp turmeric
- 2 sprigs of fresh coriander, roughly chopped
- 1 tbsp of lime juice
- salt to taste
Salad
- 6 asparagus spears
- iced water, for cooling asparagus
- 4 red cherry tomatoes, cut into quarters
- 1 handful of wild rocket
- 1 pinch of freshly ground black pepper
- 2 limes
- 1 pinch of chaat masala
- coriander cress, for garnish
Equipment
- Barbecue
- Metal skewers
Method
Wash the fish, pat dry and set to one side
- 4 stone bass fillets, about 100g each, skin on
Heat up a large frying pan over a medium heat, add a dash of olive oil. Once hot, add the fennel seed and cook, stirring, until they begin to crackle
- olive oil
- 1/2 tsp fennel seeds
Add the ginger, garlic, green chillies and curry leaves to the fennel, and stir until fragrant and the garlic has started to soften, 2-3 minutes
- 1/2 tsp ginger, finely chopped
- 2 garlic cloves, whole
- 2 green chillies, whole
- 10 curry leaves
Next, add the yellow pepper, tomatoes and turmeric. Cook, stirring frequently until the tomatoes begin to break down, around 15-20 minutes
- 1/2 yellow pepper, sliced
- 150g of yellow cherry tomatoes
- 1/4 tsp turmeric
Turn off the heat and add the coriander and lime juice. Season with salt to taste, then transfer to a large bowl and set aside to cool
- 2 sprigs of fresh coriander, roughly chopped
- 1 tbsp of lime juice
- salt to taste
Once the chutney has cooled, transfer to a blender and blend until smooth
Mix the fish with the blended chutney, and leave in the fridge to marinade for 30 minutes
While the fish marinades, bring a pot of salted water to the boil. Add the asparagus and blanch for around 2 minutes, or until bright green and tender
Once cooked, remove the asparagus with tongs or a slotted spoon and place in the ice water to cool completely
- iced water, for cooling asparagus
Prepare your barbecue, if using, or preheat your grill to a high heat
Thread the stone bass fillets onto metal skewers
Drizzle the fish with a little bit of olive oil, and grill, skin side down, for about 3 minutes on the first side. The fish will be ready to flip once the skin is crisp and no longer sticking to the grates of the barbecue. Turn over the skewers and cook for another 2 minutes, or until the fish is cooked through. Set aside
- olive oil
Cut the cooled asparagus into 3cm pieces. Mix together the cherry tomatoes, asparagus and wild rocket with a dash of oil and season with salt and pepper. Squeeze over some fresh lime juice to taste and mix again
- 4 red cherry tomatoes, cut into quarters
- 1 handful of wild rocket
- olive oil
- salt to taste
- 1 pinch of freshly ground black pepper
- 1 lime
To serve, place some salad on the centre of each plate
Remove the fish from the skewers and place on top of the salad. Sprinkle each fillet with a pinch of chaat masala, and a little more lime juice
- 1 pinch of chaat masala
- 1 lime
Cut up the remaining lime into wedges
- 1 lime
Garnish with the coriander cress, and the lime wedges
- coriander cress, for garnish
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