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Whiting Fillet With Yoghurt & Garam Masala Dressing

This recipe truly showcases the wonderful fish available in Australia. Ask your fishmonger for an equivalent local variety if all are not available and ensure you are purchasing sashimi quality as the fish is eaten uncooked.
This recipe serves a few people as an entrée but you can serve just 1 or 2 of the following tastes as an entrée and adjust proportions accordingly.


  • 60 g piece Squid Tubes sliced into thin threads

  • 1 tablespoon Yoghurt

  • 0.5 tablespoon garam masala

  • 0.25 Scud Chilli

  • 0.25 Long Green shallot

  • 0.5 tablespoon coriander leaf chiffonade

  • 0.5 teaspoon Mint leaf chiffonade

  • Lemon Juice

  • Sea Salt & freshly ground black pepper


  • 1.

    Mix all the dressing ingredients together and adjust the seasoning to taste.

  • 2.

    Add the squid to the dressing and toss through.

  • 3.

    In a circular pattern on each plate, place one piece of fish and a ½ teaspoon of the corresponding dressing on top.

  • 4.

    For the whiting, spoon an equal portion of the mixture onto the plate.

  • 5.

    To complete the whole dish, drizzle a little extra virgin olive oil and sprinkle a tiny bit of sea salt over the top of each taste.

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