Ingredients

• 4 small oily fish (we used barramundi), cleaned, gutted
• 1 small onion, chopped
• 3 cloves garlic, crushed
• 2 long green chillies, seeds removed, chopped
• 1 tablespoon grated fresh ginger
• Juice of 2 limes
• 100ml coconut cream
• 1 teaspoon ground cumin
• 1 teaspoon caster sugar
• Coriander leaves, to garnish

Avocado salad

• 2 tablespoons lemon juice
• 1/3 cup (80ml) olive oil
• 1 baby cos lettuce, leaves washed
• 2 ripe avocados, peeled, cut into large dice
• 1 punnet mustard cress, tips only

Method

• Step 1 To make the salad, place lemon juice and olive oil in a small bowl, season to taste, then whisk to combine. Toss lettuce and avocado with dressing, divide between serving bowls and garnish with mustard cress.
• Step 2 To cook the fish, cut 3 deep slashes in the flesh of the fish on each side. Place all remaining ingredients (except the coriander; reserve for garnish) in a food processor and process until smooth.
• Step 3 Preheat grill to high. Place fish on a shallow baking tray, pour over the spice mixture and grill for 4-5 minutes each side or until cooked through. Place fish on a plate, garnish with coriander and serve a bowl of avocado salad on the side.