Tandoori Fish with Avocado Salad

Serves 2 Prep 10 MIN Cook 8 min



  • 14 cup brown rice
  • 12 cup tzatziki
  • 1 tbs tandoori paste
  • 300g barramundi fillets
  • 1 Lebanese cucumber
  • 12 avocado, diced
  • 30g whole almonds, roughly chopped
  • 14 bunch fresh coriander, roughly chopped
  • 1 tbs lemon juice
  • 3 tsp olive oil


  1. Place rice and 1/2 cup salted water in a saucepan, cover, bring to a gentle simmer and cook 
  2. for approximately 10-15 minutes. Water should be absorbed, if not continue to cook 
  3. uncovered. Remove from heat, and stand covered for 5 minutes, then adjust seasonings and set aside.
  4. Mix together 2 tbs tzatziki and tandoori paste, then coat the fish. Allow to marinate in the fridge for 20 minutes (longer for a more intense flavour). 
  5. Heat BBQ or grill over medium heat and cook fish for a few minutes on each side.
  6. Shave cucumber with a vegetable peeler into thin ribbons and toss with avocado, almonds, coriander, lemon juice and olive oil and season with salt and pepper.
  7. Serve fish with salad, warm rice and remaining tzatziki.

Tandoori fish with avocado and coriander salad.jpg