Fish Summer Salad

IMG_20180329_113955-01-01.jpegYou Need:

  • One slice of Seer fish boneless, cut into small pieces. You can use any fish you like.
  • 1 inch piece of Ginger, finally diced.
  • 1 or 2 green chilies finely chopped.
  • One bell pepper, chopped up.
  • One tablespoon fresh cream.

Combine all the ingredients except the fresh cream. Let them chill out with each other for about 10-20 mins. Use a small pan. Heat a little oil and saute everything on medium heat. Season with salt. Cook till the fish is done. You know this when you slice thru a piece and its all the same color.

Add the fresh cream and mix well. Continue cooking on low heat. When the oil separates and a nice sheen covers everything, its done. This will take mostly take around three minutes.

Serve on a simple tomato and cucumber salad, preferably chilled.

Fish en Croute

There are just four simple elements that come together to make this gorgeous dish.

  • A Puff Pastry at room temperature. Divide into two equal parts.
  • Fish Fillets. I used black Pomfret. Run your fingers over the fish multiple times to be absolutely sure that there are no bones. You can also use fishes like Sea Bass, Salmon etc.
  • Creamed Spinach. Simply saute some garlic in butter. Add the spinach. Cook till it dries up. Add fresh cream. Take care that the consistency is a little thick and not runny.
  • Egg Wash : Crack an egg and mix the yolk and white using a fork.

Preheat an oven to 180 C.

Lay out some parchment paper. Keep one part of the puff pastry. Spread out the creamed spinach. Leave a margin of about 1 inch on all sides. Keep fish on top of the spinach. Cover with spinach.

Brush the egg wash all over the margin. Close with the second part of the puff pastry. Pinch and seal the edges. Use a fork and tap in many holes all over the top of the pastry. Do not fully puncture the pastry. A few deep holes are fine but keep most of the hole no more than an mm deep. Brush the egg wash all over the top.

Bake for 45 minutes in the oven at 180C.

Let it cool for at least 10 minutes before you slice it.

 

Fish Baked in Parchment (En-Papillote)

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This is a very fascinating technique that is extremely easy and tastes amazing. The only thing better than the taste is the aroma.

You Need:

  • Parchment Paper : A rectangle of approximately 18 by 12 inches.
  • Any Delicate Fish : Used three slices of Black Pomfret.
  • French Beans : About 100 grams. The ends cut off and the rough corner strips removed.
  • Shallots
  • Garlic
  • Salt and Pepper for seasoning.
  • Extra Virgin Olive Oil.

Fold the parchment paper into two equal sides. One side is the base and the other will be the top cover. Take a little olive oil and rub it on the base part of the paper. Massage olive oil on the beans, fish, shallots and garlic. Make a bed using the beans. Place the fish on this. Arrange the shallots and garlic around the fish. Drizzle a little olive oil. Season with salt and pepper.

Close the parchment paper. Seal the corners by folding into triangles. Don’t worry too much about this. I forgot to season with salt and pepper. Opened it, seasoned and closed it again. All you need to do is to crimp the ends so that the steam won’t escape. The first time, it may look a little messy. By the second or third time, you will easily get the hang of it. You can also check youtube videos for tutorials. There are a lot of them.

Preheat oven to 180C. Bake for about 20 minutes. By the time it crosses 16-17 mins, it will start smelling really good. Enjoy the aroma and decide if its ready based on that. It will NOT take more than 25 mins. So plan accordingly.

Be careful when opening the parchment paper. There will be hot steam inside it.

Enjoy a super delicious, low carb all in one meal.

 

 

Red Snapper with Sorrel Sauce

You need:

  • A fillet of Red Snapper.
  • Sorrel Leaves about 200 grams. Finely chopped.
  • Two tablespoons of butter.
  • Some pepper corns.
  • Cream, 200 ml.

First prepare the sauce. Start heating the cream at a very low temperature. In another non stick pan, melt butter and then saute the sorrel leaves and pepper corns. When there is no more water being released by the leaves, add two teaspoons of the warm cream. Mix well. Then add all the cream. These steps will protect the cream from curdling.

Cook only if the consistency is to watery. It should ideally be perfect as it is. Remove sauce from stove, season with salt. Leave it in a warm place.

The fish must be completely dry. Season with salt and pepper. Some slits on the skin help it look better and also cook cleaner.

Because the fillet is big and in my case, it weighed almost 400 grams, using low heat after initial sear it’s highly recommended. Use a wide spoon to flip it after the color has changed to white. Do not force the fish. If you encounter any resistance, try after some time. If you force, the skin will tear.

Fish is cooked when juices run clear. I also recommend using a digital thermometer. At 70C the fish is cooked and just perfect. If it feels like it’s taking forever and temperature is over 65C, simply cover and cook for five minutes.

Enjoy a 5 Star meal at your home for a fraction of the price.

Fish Cafreal

I don’t claim this to be an authentic Goan recipe. I used ingredients available in my kitchen without anything fancy. So, Peace!

You need:

  • Sturdy Fishes cut into appropriate sizes. Used here are two Seer fishes, which weighed approximately 400 grams each.
  • Lots of coriander. Like one full cup when cut up.
  • A one inch piece of Ginger.
  • A dozen cloves of Garlic.
  • A teaspoon of pepper corns.
  • Three or four green chillies.
  • A one inch stick of cinnamon.
  • Three tablespoons of vinegar.

Blend all the ingredients and some salt into a paste. I like to keep it a little rough as it makes the finished dish a little crunchy. Rub it all over the fish and let it chill in the fridge for at least 4-5 hours.

Let it come to room temperature before frying. Heat oil. Fry on low heat. Add the marinade along with the fish. At first the oil will get cloudy. But as the fish slowly cooks in the oil and marinade, the oil will suddenly turn clear. This is usually a sign that the fish is cooked. Remove the marinade to protect it from burning, while letting the fish go an extra to minutes or so.

Serve the fish along with the cooked marinade. Enjoy a bit of Goa in your homes with your lovely families.

Rava Fried Lady Fish

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You Need:

  • Around 9-10 medium sized Lady Fish.
  • 2 teaspoons of red chilly powder.
  • 2 teaspoons of coriander powder.
  • 1/2 teaspoon of turmeric
  • Salt
  • 2 teaspoons of ginger garlic paste.
  • 2 teaspoons of rice flour
  • 2 teaspoons of rava.
  • Juice of one lemon.

First marinate the fish in chilly, turmeric,coriander, salt, lemon and ginger garlic paste for at least 30 minutes.

Just before frying add the rice flour and rava. Coat it really well. I prefer to put everything in largish steel dish and use a steel spoon to swirl them all around.

Heat oil in a pan. The quantity must be such that at least half the fish is immersed in it. Carefully fry the fish. Turn maybe once or max two times. This is a delicate fish so take care. The advantage of using rice flour is that the oil will remain clean.

Enjoy with rice and sambhar.

Super Fresh Lemongrass Fish

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It can’t get simpler than this!

You need:

  • A fish that can be baked comfortably like Pomfret, preferably weighing between 300-500 gms.
  •  Lemongrass about 2 tablespoons after chopping into small pieces.
  • 5-6 cloves of garlic.
  • 2 green chilies.
  • Two tablespoons of softened butter.

Wash and pat dry the fish. Make slits about a centimeter apart. Pulverize the lemongrass, garlic, chilies  and some salt in a mixie. Massage it into the fish and try and fill it inside every slit. Let the fish marinate in this fragrant mix for at least 15-20 minutes.

Wrap foil on a baking tray.  Rub one tablespoon of butter on the foil. It should be in shape and size of the fish. Place the fish on top of this butter. Rub the remaining butter on the top of the fish.

Place tray in a preheated oven and grill for 30 mins at 180C.