Tag: fish
Thai Steamed Fish with Lime and Garlic
Steamed Fish with Lime and Garlic
Pla gapong nueng manao is a classic Thai dish of steamed fish with lime and garlic. Traditionally, a whole barramundi fish is used in this recipe, but trout, tilapia, or snapper are all suitable replacements. This dish is very simple to prepare and only takes 15 minutes to cook. Make 2-3 cuts on each side of the fish, depending on its size. Stuff each cut and the inside cavity with pieces of lemongrass. Place the fish on a plate inside of a 12” bamboo steamer. A 1lb fish will take 12 minutes to steam; 1 1/2lbs will take 15 minutes. While the fish is steaming, fill a small bowl with garlic, chilies, cilantro, and palm sugar. Bring a 1/2 cup of chicken stock to boil, pouring over the ingredients in the bowl. Let it steep for 30 seconds. Mix in the lime juice and fish sauce. Pour the sauce over the whole fish. Serve the fish with steamed rice.
Servings: 2
Equipment
- bamboo steamer basket
Ingredients
- 1-1.5 lbs whole fish trout, tilapia, barramundi, snapper
- 1 stalk lemongrass pounded and cut into 1” pieces
- 1/2 cup chicken stock
- 1 tbsp palm sugar chopped
- 6 garlic cloves minced
- 3 bird’s eye chilies finely chopped
- 2 tbsp cilantro chopped
- 4 tbsp lime juice
- 3 tbsp fish sauce
Instructions
- Make 2 cuts on each side of the fish. Stuff each cut with a piece of lemongrass. Stuff the cavity with the rest of the lemongrass. Place the fish on a plate inside a steamer basket.
- Steam the fish for 12-15 minutes.
- While the fish is steaming, bring 1/2 cup of chicken stock to a boil. Fill a bowl with the garlic, chilies, cilantro, and palm sugar. Pour over the chicken stock. Mix in the lime juice and fish sauce.
- Pour the sauce over the steamed fish.
Maharashtrian Spiced Mackerel Curry
Maharashtrian Spiced Mackerel Curry
Maharashtrian cuisine is all about balance. This mackerel curry is a balance of spicy, sweet, salty, and sour. All of these flavors happen to accommodate the strong oily flavor that is mackerel. Serve this curry with steamed rice, lime wedges, and parathas or another bread of your choosing.A little about mackerel…There are over 30 species of mackerel consumed world wide. They are very rich in Omega 3 fatty acids, protein, and vitamin D. They are a highly perishable fish. If buying fresh whole mackerel, they should be used within a day. I purchased 2 frozen spotted mackerel for this recipe from my local asian market. They are really inexpensive, costing just over $5 for both. The best way to thaw out frozen mackerel is in your refrigerator overnight. A bit of warning; if you don’t like like strong flavored fish, then mackerel might not be for you.
Servings: 4
Equipment
- Food processor or immersion blender
Ingredients
- 2 whole mackerel
- 3 tbsp coconut oil
- 1 medium white onion finely chopped
- 1 tsp turmeric
- 2 tbsp tamarind paste
- 2 cups water
- 10 Sichuan peppercorns
- salt to taste
Spice Paste
- 10 dried Kashmiri chilies soaked in 1/3 cup of warm water
- 2 tbsp coriander seeds
- 2 tbsp ginger finely chopped
- 1 cup fresh coconut grated
Garnish
- cilantro chopped
- lime wedges
Instructions
- Soak the dried chilies in 1/3 cup of warm water for 15 minutes.
- Heat up 2 tbsp of coconut oil in a sauté pan over medium heat. Fry the onions for 15 minutes until browned. Let cool.
- In a food processor or immersion blender, purée the onions, coriander seeds, ginger, coconut, and the dried chilies with it’s soaking liquid. Set aside.
- Rinse the mackerel under cold water.
- Cut off the head and fins. Scoop out the guts.
- Cut the fish into 3-4 steaks. Give them another rinse under cold water.
- Heat up 1 tbsp of coconut oil in a large saucepan over medium heat. Add the paste and fry for 3 minutes.
- Add the turmeric in and fry for another 2 minutes.
- Add in the tamarind paste and water. Season with salt. Bring to a simmer.
- Place the mackerel steaks and Sichuan peppercorns in the curry. Cover. Lower the heat to medium low and simmer for 10 minutes.
- Garnish with cilantro.
Tandoori Fish Tikka
Tandoori Fish Tikka
Tandoori fish tikka is a very popular menu item at seafood restaurants across Mumbai. Chunks of white film fleshed fish is marinated in a tandoori marinade and grilled upon open flames, being brushed with butter throughout the process. Pomfret is tradional fish of choice. You can usually find pomfret frozen in your local Asian markets. I used big chunks of catfish. Monkfish would be another great substitute, but will cost a little more. They fish will only need 30 minutes of marinating time. Any more, the acidity from the lemon and yogurt will cook the fish.The best way to prepare the fish tikka is to use metal skewers. I’m done with wooden. No more soaking. And metal is reusable. Dare I say..Metal is Forever…You can either grill or broil the fish. It will take about 12 minutes in total. I like to turn the skewers every 3 minutes. The last half of cooking time, brush each skewer with ghee. This will help give the fish a nice char. Serve the fish with mint chutney, steamed rice, and paratha.
Ingredients
Marinade
- 2 tbsp ginger garlic paste
- 2 tbsp greek yogurt
- 1/2 tsp Kashmiri chili powder
- 1 tsp cumin powder
- 1/4 tsp ground white pepper
- 2 tsp chick pea flour
- 1 tbsp cilantro chopped
- 1 tsp vegetable oil
- salt to taste
Fish Tikka
- 1 1/2 lbs firm flesh fish catfish, monkfish, pomfret; cut into big chunks
- 1/2 lemon juiced
- 1/2 tsp salt
- 4 tbsp ghee melted for basting
Instructions
- Marinate the fish in lemon juice and salt for 10 minutes.
- Mix together all of the marinade ingredients.
- Add the marinade to the fish. Marinate the fish for 20 minutes.
- Preheat your oven’s broiler. Thread the fish chunks onto metal skewers.
- Broil for 3 minutes a side. Brush with butter. Broil for another 3 minutes a side.
- Let rest before serving. The skewers will be really hot.
