Crispy Fish and Couscous Salad
Photography by Becky Nunes.
Serves: 4
INGREDIENTS
800 grams firm white fish fillets – such as tarakihi or gurnard
Spice Paste
1⁄4 cup plain, thick yoghurt
1 tablespoon lemon juice
2 teaspoons grated fresh ginger
1⁄2 teaspoon ground turmeric
1⁄2 teaspoon freshly ground pepper
1 teaspoon ground cumin
1 teaspoon garam masala
Couscous Salad
2 tablespoons olive oil 1 large red onion, thinly sliced
1 clove garlic, crushed
1⁄2 teaspoon ground cardamom
250 ml chicken stock
250 grams instant couscous (Dish recommends Tipiak brand)
1 teaspoon salt 70 grams flaked almonds, toasted
1⁄4 cup chopped flat-leaf parsley or coriander
1 lemon
To serve
thick plain yoghurt watercress or baby cos leaves
METHOD
Spice Paste: Combine the spice paste ingredients in a wide dish. Spread over both sides of the fish and leave to marinate for 30 minutes.
Couscous: Heat the oil in a medium saucepan and add the onion, garlic and cardamom. Cook gently until the onion is tender, adding a little water if it starts to catch. Add the chicken stock and bring to the boil. Stir in the couscous and the salt, remove from the heat and cover tightly. Leave for 15 minutes. Fluff the couscous with a fork then add the almonds, herbs and a good squeeze of lemon juice.
Fish: Heat a non-stick sauté pan with a little oil. Put the fish, presentation side down first, into the pan and sprinkle with a little salt. Cook until a crust forms then turn over and cook the other side. Don’t have the pan too hot or the yoghurt will burn.
To serve: Spoon the couscous onto serving plates and top with the fish. Add a dollop of yoghurt and a few salad leaves. Serves 4

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!