This recipe is inspired by a delicious dish I tasted earlier this year at EEST, a swish pan Asian restaurant in the  Westin Hotel, Kuala Lumpur. Aussie chef David King is executive chef at the hotel where he runs the Kings Kitchen Klub, a series of cooking classes for both adults and kids.  It’s an interesting take on the more traditonal Indian Tandoori marinade with yoghurt.

Combine all the Tandoor paste ingredients in a small bowl and mix well to combine.  Coat the fish on both sides with the paste, cover with plastic wrap and leave in the fridge for a few hours or overnight to allow flavours to penetrate.  Remove from fridge and bring to room temperature.  Lightly spray a non-stick frying pan with olive oil and cook fish over medium heat, about 4 minutes on each side or until done – timing will depend on thickness of the fish. Keep an eye on it as it tends to blacken quickly. Serve on a bed of mesclun (mixed baby lettuce leaves).

Note: At EEST, David King uses black cod (which belongs to the groper family), but this is a protected fish in Australia. I used red miso paste in this recipe but you can also use white miso.