Tag: fish
Chili Tamarind Salmon Tikka
Chili Tamarind Salmon Tikka
This is the same marinade as the one used in the chili tamarind pork chop recipe, just on salmon. I like to use farm raised Norwegian salmon. It has a nice amount of fat in the flesh and is better for grilling on skewers.
Equipment
- Food processor or immersion blender
Ingredients
- 1 lb salmon fillets cut into thirds
Marinade
- 1/4 medium white onion
- 1 Roma tomato
- 4 garlic cloves
- 3 dried Kashmiri chilies
- 1/4 tsp cumin powder
- 3 tsp tamarind paste
- 1/4 tsp cayenne pepper
- salt to taste
- 2 tbsp vegetable oil
Instructions
- Soak dried chilies in warm water for 15 minutes.
- Heat up vegetable oil in a sauté pan over medium high heat. Add in the onions, dried chilies, garlic, and tomatoes.
- Sauté for 7 minutes until everything has a slight char. Let cool.
- Add the sautéed ingredients to a food processor or immersion blender. Purée until smooth.
- In a separate bowl, mix together the cumin, tamarind paste, and cayenne pepper along with a tbsp of the water the dried chilies soaked in. Mix that with the chili/tomato purée. Save a 1/4 cup for basting.
- Marinate the salmon for 4 hours, preferably overnight.
- Turn on your oven’s broiler. Skewer up the salmon. Place them on a rack on a baking sheet lined in foil.
- Broil for 3 minutes a side. Brush the top side with the extra marinade. Broil for 3 minutes. Flip the skewer, brush with the marinade, and broil for another 3 minutes.
- Let rest before serving.
Daing na Bangus
Daing na Bangus
Every time I see the word bangus, I giggle and accidentally read Bang Bus.Bangus is also known as milkfish and is eaten for breakfast in the Philippines. You can find bangus deboned at any Asian market for relatively cheap. I payed $3 for mine. They come plain and already marinated. If you buy a plain bangus, marinate it overnight with a 1/4 cup of vinegar and a couple of minced garlic cloves. Then simply fry for 5 minutes each side until crispy. Serve with garlic fried rice and fried eggs.
Ingredients
- 1/4 cup vegetable oil
- 1 marinated baby bangus
- salt and pepper to taste
Instructions
- Heat up cooking oil in a cast iron skillet over medium high heat. Add the bangus skin side up in the pan.
- Cook for 5 minutes a side.
- Season with salt and pepper. Serve with garlic fried rice and a couple of fried eggs.
Mpuh Fish (Fish in Plantain Pudding)
Mpuh Fish (Fish in Plantain Pudding)
Mpuh fish is a Central African dish consisting of a catfish steak in plantain batter wrapped in a banana leaf then steamed. The plantain batter firms up into almost a tamale like consistency with the whole catfish steak in the center. Plus it gets the earthy flavor from the banana leaf. I’ve been wanting to make this dish for quite a while. It has a lot of steps. You could say that this is a complete pain in the ass to make. But, holy shitballs is it good.In Cameroon, they typically use catfish. You can also use snapper, tilapia, striped bass, or mackerel. I purchased a whole cleaned catfish for only $3.99lb. So it’s fairly inexpensive considering you yield 4 servings. If you are unable to find njansa, country onion spice, or African nutmeg, you can substitute garlic and onion powder. My local Asian market has a huge African section, so I was able to find them there.
Servings: 4
Equipment
- Steam pot
- blender
- twine
Ingredients
- 1/2 medium onion
- 1/2 small bell pepper
- 2 tbsp njansa
- 2 tbsp country onion spice
- 1/4 cup water
- 1 tsp African nutmeg
- 1 cup plantain flour
- 2 cups warm water
- 3 tbsp palm oil
- 1 tbsp chicken bouillon
- 3 lbs catfish
- banana leaves heated under a broiler or open flame for pliability
Instructions
- Add the onion, bell pepper, njansa, country onion spice, African nutmeg, and a 1/4 cup of water in a blender. Purée.
- Add the purée to the plantain flour, palm oil, warm water, and chicken bouillon. The consistency should be similar to pancake batter.
- Rinse the whole catfish under warm water quickly to wash away any slime.
- Cut into 4 steaks and add to the plantain batter.
- Place a catfish steak in the center of the banana leaf with a scoop or two of the plantain batter.
- Wrap and tie up, making sure that none of the batter pours out.
- Do the same to the other catfish steaks.
- Place the banana leaf packages in a steamer pot. Steam over high heat for an hour, making sure that there is always enough water in the pot. Let rest for 20 minutes before serving.
Plantain Pudding
- There’s a good chance that you will have extra plantain batter. You can portion out the batter into ramekins like so.
- Add them to a steamer pot. Steam for 25 minutes.
- Let rest for 10 minutes before serving.
