Tag: fish
Fish Masala
Fish Masala
This Singapore-style fish masala has it’s influences from Indian and Malaysian cuisine. You can use any type of firm fleshed fish, bone in or boneless, such as catfish, tilapia, cod, etc. The fish is simply marinated in the masala paste for 30 minutes, then fried until crispy. The masala paste is then simmered for 30 minutes. You can either add the fish back into the masala for 5 minutes or ladle the paste over the fish in a large serving dish. Serve the fish masala with steamed jasmine rice.
Servings: 4
Equipment
- immersion blender
Ingredients
- 2 lbs whole catfish cleaned; cut into steaks
- 1/2 cup vegetable oil
- 12 curry leaves
Masala Paste
- 1 lb grated coconut meat
- 4 tbsp chili powder
- 3 tbsp black peppercorns
- 3 tbsp fennel seeds
- 1 1/2 tbsp cumin seeds
- 2 1/2 tsp salt
- 1/2 tsp turmeric powder
- 2 garlic cloves
- 1” ginger
- 3 cups water
Instructions
- Mix all of the paste ingredients together. Blend with an immersion blender.
- Marinate the catfish in the masala paste for 30 minutes.
- Heat up cook oil in a large saucepan over medium high heat.Saute the curry leaves for 1 minute.
- Add in the catfish. Fry for 5-6 minutes a side. Remove from the pan and set aside.
- Pour in the masala paste. Fry over medium heat for 30 minutes.
- Add the fish back into the masala and cook for 5 more minutes.
Smoked Steelhead
Tip for smoking steelhead Brine the fish for 2 hours maximum. Any more then that, your steelhead will be too salty. Pat the steelhead dry with paper towels before smoking. This will allow the smoke to stick to the fish. There are 2 ways you …
Broiled Mackerel
Broiled Mackerel
I’m a huge fan of strong flavored stinky oily fish. Mackerel is one of my favorites. This Korean preparation of mackerel fillets couldn’t get any easier. Make a couple of slits on the skin side of the mackerel. Season with sea salt. Marinade for 20 minutes with the lemon and ginger juice. Broil skin side up for 4 minutes. Flip and broil for 3 minutes. Alternatively, you can grill or pan fry the mackerel as well. Cook for the same amount of time on each side as if you were broiling it.
Servings: 1
Ingredients
- 2 mackerel fillets
- 1 tbsp lemon juice
- 1 tsp ginger juice
- sea salt
Instructions
- Make 2 cuts in the skin side of the mackerel. Season both sides with sea salt. Marinate for 20 minutes with the lemon and ginger juice.
- Turn on your oven’s broiler. Place the mackerel skin side up on a rack on a baking pan lined in foil.
- Broil for 4 minutes until the skin gets crispy.
- Gently flip the mackerel and broil for 3 minutes.
Teriyaki Salmon
Teriyaki Salmon
When you go to an American grocery store, you will see countless varieties of pretty horrible tasting bottled teriyaki sauces on the shelves. Honestly, because of this, teriyaki has always been a huge turnoff for me. They all have too much salt and extra ingredients that you don’t need. Puke. In a Japanese grocery store, you won’t find any. Why? Because every household in Japan makes their own. The best part is, real Japanese teriyaki only has 4 ingredients: mirin, sake, soy sauce, and sugar. It’s simple with a proper balance of sweet and salty.Japanese-style teriyaki Salmon is so much more complex than putting a sauce on salmon. The Japanese fillet their salmon at a 30 degree angle 1/2”-1” thick with the skin on instead of cutting a straight on 90 degrees portion out of the fillet. Cutting the salmon this way will do several things. It gives the salmon a wider spread of the flesh, allowing it to absorb the teriyaki. That also means that the fillets won’t require marination. Since the fillets are thinner, the salmon fillets will cook a lot faster and more evenly. It is highly important to leave the skin on the salmon while cooking. I feel that I have to repeat this again because of all the recipes I see out there removing the skin before cooking salmon. IT IS HIGHLY IMPORTANT TO LEAVE THE SKIN ON THE SALMON WHILE COOKING. For several reasons…The skin holds the fillets together. If I were to remove the skin before cooking this salmon, you’d have flaked salmon in teriyaki sauce…Between the flesh and the skin is a nice layer of fat where you get your omega 3 fatty acids. You are throwing away essential nutrients by removing the skin…It also keeps your salmon moist…Nobody said you have to eat the skin. LEAVE IT ON! I bet the same people that remove the salmon skin eat boneless skinless chicken breasts with their snotty children, Cooper and Emily.End of angry rant.
Ingredients
- 1 lb salmon fillet head end of fillet
- 1/2 tsp salt
- cracked black pepper
- 3 tbsp flour
- 2 tbsp butter
- 1 tbsp sake or rice wine
Teriyaki Sauce
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 1 tbsp sugar
Instructions
How to fillet salmon Japanese-style
- Instead of straight on cutting smaller portioned fillets out of the whole one, the Japanese will cut the fillets 1” thick at a 30 degree angle.
- Thinly cutting the salmon this way gives a wider spread of the flesh, allowing to absorb more of the teriyaki.
- Cut the entire fillet.
Teriyaki Salmon
- Season each fillet with salt and pepper. Dust the fillets in flour. Shake off any excess.
- Melt the butter in a sauté pan over medium heat. Add in the salmon fillets skin side down. Sear for 3 minutes.
- Flip over. Add the saki and cover, cooking for another 3 minutes. Remove from the pan.
- Mix together all of the teriyaki ingredients.
- Pour in the pan.
- Once it starts to boil, add the salmon fillets back in.
- Toss and coat each side in the teriyaki sauce.
