Grilled stone bass with yellow tomato chutney

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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.

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First published in 2022




Yellow Tomato Chutney



  • Barbecue
  • Metal skewers



Wash the fish, pat dry and set to one side


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


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


Next, add the yellow pepper, tomatoes and turmeric. Cook, stirring frequently until the tomatoes begin to break down, around 15-20 minutes


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


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


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


Garnish with the coriander cress, and the lime wedges

First published in 2022

By moving away from the stereotypical view of Indian cuisine and embracing modern plating styles, Peter Joseph has taken the food he grew up with to dizzying new heights.

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