Tag: fish
Shorshe Salmon Curry
Shorshe Salmon Curry
Shorshe curry is commonly eaten in Bangladeshi cuisine. The fish of choice in this spicy mustard based curry is the ilish fish, which is the national fish of Bangladesh. Being similar in flavor to herring and chad, the ilish fish has a high amount of omega 3 fatty acid. But being in the U.S., it is nearly impossible to find. I used a fillet of farm raised salmon as a substitute. This curry is very simple to prepare; ready in 20 minutes from start to finish. Serve the shorshe salmon with steamed basmati rice.
Ingredients
- 8 oz salmon fillet
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1/4 tsp sea salt
- 1 garlic clove thinly sliced
- 1 shallot thinly sliced
- 2 tbsp olive oil
- 1 green chili slit in half
- 1/2 tsp brown mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
Shorshe Sauce
- 1 tbsp ground mustard
- 1 tsp turmeric
- 1 tsp cayenne pepper
- 1/2 cup coconut milk
Instructions
- Mix together all of the sauce ingredients. Set aside.
- Season the salmon fillet with turmeric, cayenne, and sea salt. Set aside.
- Heat up cooking oil in a sauté pan over medium high heat. Sauté the mustard seeds for 1 minute, followed by the cumin and fennel seeds for another 30 seconds.
- Add in the garlic and shallots. Sauté for 2 minutes.
- Pour in the shorshe sauce. Simmer for 1 minute.
- Place the salmon fillet in the sauce. Reduce the heat to medium low. Simmer for 10 minutes until the fillet is cooked through, basting with the sauce every few minutes.
- Half way through the cooking time, add in the green chili. Add a couple tbsps of water at a time if the sauce gets too thick.
Sayadieh
Sayadieh
Sayadieh is simply fish and rice. This Lebanese dish is very easy to make as well as being fairly healthy. The rice contains a large amount of caramelized onions with flavors such as turmeric, coriander, cinnamon, and ginger. The fish is rubbed with olive oil, seasoned with salt and pepper, and baked in the oven. I used tilapia, but you can use any type of firm fleshed white fish such as cod, haddock, pollock, etc.
Ingredients
Rice
- 2 tbsp olive oil
- 1 large onion diced
- 2 cups basmati rice washed
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp turmeric
- 1/2 tsp ground coriander
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 4 cups water
- 1/2 cup slivered almonds
Fish
- 2 large tilapia fillets or 4 small
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Garnish
- parsley chopped
Instructions
- Heat up cooking oil in a large sauté pan over medium heat. Sauté the onions for 15 minutes until they are cooked down and browned.
- Stir in the rice and all of the seasonings. Sauté for 5 minutes.
- Pour in the water. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 15 minutes.
- While the rice is cooking, preheat the oven to 400 degrees. Rub the fish fillets with olive oil. Season with salt and pepper. Place the fillets on a rack on a baking sheet lined in foil.
- Bake the fish for 15 minutes. Let the fish rest for 5 minutes before serving.
- Dry toast the slivered almonds for 2 minutes over medium heat.
- Stir the toasted almonds the last minute of cooking.
Tinapa Fried Rice
Tinapa Fried Rice
Tinapa fried rice is fried rice made with smoked fish. I had previously made some smoked mackerel and figured that it would be a great addition to some rice. Smoked trout, smoked whitefish, and smoked tilapia are all great options to use. Tinapa fried rice is commonly eaten for breakfast, but is also a great side dish to accompany your meal.
Ingredients
- 4 tbsp vegetable oil
- 3 large eggs beaten
- 1/2 medium white onion diced
- 4 garlic cloves minced
- 3 smoked mackerel fillets flaked
- 4 cups cooked day old rice
- 3 tbsp soy sauce
- salt and pepper to taste
Instructions
- Heat up 1 tbsp of cooking oil in a large sauté pan over medium high heat. Scramble the eggs and remove from the pan.
- Add another tbsp of vegetable oil to the pan. Sauté the onions and garlic for 4 minutes.
- Add in the flaked mackerel. Cook for 2 minutes and remove from the pan.
- Add the last 2 tbsp of vegetable oil. Add in the cooked rice, making sure to break up all of the clumps. Fry for 2 minutes.
- Season with the soy sauce, salt and pepper. Fry for 1 more minute.
- Add the mackerel, onions, garlic, and eggs back into the rice. Cook for 2 more minutes.
