Gouper fillet with Cumin and Coriander Cream

Ingredients

• ½ kilo grouper fillet cleaned.
• 2 Table spoon Blended Oil with Palm Olein plus 1 tsp to brush Cumin and coriander cream
• 1 tea spoon ground cumin seeds
• ½ tea spoon ground coriander seeds
• ¼ cup yoghurt
• 1 tea spoon heavy cream
• 2 Table spoon coriander leaves, chopped
• 1 garlic glove, chopped
• Lemon juice
• Salt and pepper

Preparation

1. Make sure the grouper fillet is perfectly dry and scaled.
2. Heat the roasting pan over medium heat, roast cumin and coriander seeds, Stir constantly until the smell comes out (for two minutes).Remove aside until cool.
3. Put the rest of ingredients with the roasted spices in an electric mixer, until stiff liquid.
4. Brush fish with Blended Oil with Palm Olein and season with half of the liquid mixture; keep the remaining in the refrigerator (30 min.).
5. Preheat the grill and coat with oil, put fish, flip carefully after 4 min., or until fully cooked.
6. Serve with the remaining cream and grilled vegetable.
7. *Fish can be pan fried in Blended Oil with Palm Olein rather than grilling.