Why

Miso Mustard Fish Tikka

Recipe Deserves A Spot On Your Next Grill Menu

The Miso Mustard Fish Tikka combines the well-known appeal of Indian tikka with the salty flavour of Japanese miso. The fish is cut into chunks and marinated in a mix of miso, mustard, yoghurt, ginger, garlic, and spices before being cooked until perfect. While the miso helps in the addition of flavour, the mustard adds sharpness. With this fish tikka recipe, one can easily gain advantages without compromising on necessary elements of fish tikka – the good coating and the flavour imparted through cooking at a certain temperature. The fish should be coated heavily with the concoction rather than allowing it to run down the fish. The thick yoghurt will allow the mixture to stay on the fish, while the lemon juice provides acidity and the ginger-garlic paste adds warmth. White miso will be better because it has a milder taste than the dark ones. Both ingredients carry salt, so seasonings should be applied with care. The fish should be firm, as in the case of salmon, basa, or kingfish, allowing for adjusting the cooking time of the dish appropriately. Grilling fish at a high temperature not only imparts the fish with a noticeable surface colour, but also keeps the inside moist. The marinade can be made in an air fryer or oven, making it relevant all year round. Serve the tikka with lemon, sliced onions, and coriander chutney. The final dish tastes great as an appetiser or flavorful main dish.