Tarakihi Grilled Tarakihi with spicy kumara salad

Serves Two


  • 300gms tarakihi fillets
  • 2 large golden kumara, washed, peeled and diced (1 inch cubes)
  • 1 tsp curry powder
  • Small carton Greek yoghurt
  • 1 chilli diced and finely choppedĀ 
  • 1 small bunch coriander
  • 1/2 red onion finely choppedĀ 
  • 4 tablespoons olive oil
  • 1 lemon, juiced
  • 1/2 cucumber, diced

Chefs Tip:

Aim to remove the fish from the grill/griddle pan when only just cooked or even slightly under cooked then allow to rest. Resting the fish (i.e. setting aside on a warm plate) for a few minutes allows not only for the flesh to relax but the fish to finish off cooking.


Coat the diced kumara in 3 tablespoons of olive oil, curry powder and the chopped red onion, season with salt and pepper and roast in an oven at 200C for 10 to15 minutes or until cooked (stirring half way through).

Remove from oven and allow to cool until just warm then add the chilli, cucumber, coriander and 3 tablespoons of yoghurt, mix well. Season the tarakihi and rub with the remaining olive oil and lemon juice. Heat grill or griddle plate until hot and cook the fillets for 2 to 3 minutes on either side, remove and rest.

To serve place the kumara salad in the middle of 2 shallow bowls and top with the fish, decorate with a sprig of coriander. Great served with a crisp green salad or green beans dressed in olive oil and lemon juice.