Lemongrass Fish Tikka Recipe

Prepare Marinade

In a bowl combine yogurt, minced lemongrass, madras curry powder, crushed ajwain, minced garlic and ginger, lemon juice, olive oil, turmeric, kosher salt and black pepper. Whisk until smooth and evenly combined.

Marinate Fish

Pat sea bass fillets dry with paper towels. Score the skin lightly in one or two places if desired. Coat each fillet generously with the marinade, ensuring the flesh and edges are covered. Transfer to a covered container or zip-top bag and refrigerate for at least 1 hour and up to 4 hours (avoid much longer for delicate sea bass).

While the fish marinates, combine the diced tomatoes, red onion, chopped cilantro, minced green chile, lemon juice, salt and optional sugar in a bowl. Taste and adjust seasoning. Chill in the refrigerator to let the flavors marry until ready to serve.

Toss the cucumber, tomato, red onion and cilantro in a bowl. Add lemon juice, salt and black pepper. Mix gently and refrigerate briefly. Keep chilled until plating so the salad stays crisp.

Place tamarind paste, mint leaves, cilantro leaves, minced green chile, jaggery (or brown sugar), cumin powder, salt and 1 tablespoon water into a blender or food processor. Purée until smooth, adding up to the remaining tablespoon of water to reach a pourable but thick consistency. Taste and adjust sweetness or salt. Transfer to a small bowl and chill; flavors meld while the fish cooks.

Remove marinated sea bass from the refrigerator 15 minutes before cooking to come toward room temperature. Pat off any excess marinade from the skin side to encourage browning.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add vegetable oil or ghee and swirl to coat. When shimmering, place fillets skin-side down (if skin-on). Press gently with a spatula for 10–15 seconds to ensure even contact. Cook without moving 3–5 minutes until the skin is crisp and the lower two-thirds of the fillet become opaque.

Flip the fillets carefully and reduce heat to medium. Add butter (optional) to the pan and spoon melted butter and pan juices over the fish while cooking 2–4 more minutes, until internal temperature reaches about 125–130°F (52–54°C) for medium-rare to medium (Chilean sea bass is forgiving; cook to 130–140°F if preferred). Total cook time will be about 6–9 minutes depending on fillet thickness.

Transfer fish to a warm plate and let rest 2–3 minutes.

While resting, warm the tomato salsa and kachumber briefly if desired (they are traditionally served chilled). Spoon a tablespoon of tamarind-mint chutney onto each serving plate and place a sea bass fillet on top or beside it. Add 2–3 tablespoons tomato salsa and a small mound of kachumber salad alongside each fillet. Garnish with lemon wedge and microgreens or extra cilantro. Serve immediately.