This particular marinade came from a hodge podge of influences. I had picked up a basic chermoula recipe from a chef I had worked with – coriander, garlic, paprika – and started adding my own variations based on ingredients that I’ve had at home. The result might not be the most authentic Chermoula, but it certainly has become a family favourite!
I started adding a touch of sweetness to the marinade because I had some lime chutney one time, and I love the fruitiness that it contributed. Ever since, I’ve thrown in a hint of tropical fruit whenever I can.
My Chermoula Fish
4 firm white fish fillets (I used hoki)
[For the marinade]
1 brown onion
1/2 cup mango cubes (I had frozen mango on hand)
1 tsp paprika
1 tsp tumeric
1 tsp ginger paste (or 1 small thumb ginger, peeled)
1 tsp chilli paste (or 1 large chilli)
1 large clove of garlic
2 tbsp coriander paste (or 1/2 bunch coriander)
1/4 cup (60ml) lemon juice (or the juice of 1 lemon)
1 tsp salt
1 tsp pepper
[For the cous cous]
200g cous cous
1 tbsp curry powder
1/2 cup raisins/currants/sultanas
Lime or lemon wedges, to serve
Chopped fresh coriander, to serve
To make the marinade, place all the ingredients in a blender and blend into a paste.
Marinade fish, in a non-reactive container or zip top bag for about 30 minutes.
Meanwhile, bring the water for the cous cous to the boil, and melt the butter in the hot water.
Mix the dry ingredients for the cous cous in a medium bowl, and pour the water and melted butter over. Cling wrap and set aside for 15-20 minutes.
Remove the fish from the marinade and pan fry in a little oil over medium high heat. Once the fillets are cooked, set aside, and cook off the marinade till thickened slightly.
Fluff the cous cous with a fork, and lay fish over a bed of cous cous. Spoon over cooked marinade. Sprinkle over freshly chopped coriander and serve with lime or lemon wedges.
I really love making a large batch of the marinade in advance – it’s great for flavouring chicken, too! Once the fish has been marinaded, it only takes 20 minutes to get dinner on the table, making this a favourite weeknight option for us.