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Marinade the fish in the lime juice and the salt.
To make the paste, blend all the dry spices with the yoghurt and coat the fish.
Bake the sweet potato in the oven at 180 degrees for 45 minutes. Scoop our cooked potato and fold into the cooked rice.
Place coated fish onto a wire oven rack with a tray beneath it and cook at 180C for 10 minutes.
Garnish with coriander and serve with the rice.
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