Super Fresh Lemongrass Fish


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.

Grilled Seer Fish

You need 

  • Any firm fish like Seer.
  • A teaspoon full of cumin, coriander seeds, fennel seeds, ajwain.
  • Some dry red chillies.
  • Some garlic.
  • Mustard oil.

Take a seer fish, either whole or the part below the stomach cavity. Pat it dry. It must not have any moisture on it. Slightly cut thru the skin to make a diamond pattern.

Pulverize all the spices and combine with oil.

Rub on the fish.

 Grill it for thirty to forty mins at 180C.

Enjoy the simple but awesome flavors.

Parsley Grilled Pomfret

Take a bowl full of finely chopped Parsley, one garlic bulb, lemon zest and lemon juice, salt and pepper. Use olive oil to combine them together.

Rub this all over a fish. Keep fish on an oiled grill tray. Below it keep a tray with foil wrap. This helps in clean up. If you have them, chop up sweet potatoes into thick fingers and place them here as well.

Into a preheated oven at 180 C for thirty minutes. The size of the Fish determines the time. The Pomfret used here weighed about 700 gms.

The easiest way to check if the fish is ready, is to check the oil drops forming underneath. If they are clear and transparent, it’s cooked. Additionally also touch the fish. It should be breaking away from the bones without any resistance. Do not over cook fish.

Once these two conditions are met, remove the fish from the oven and let it rest for at least ten minutes.

Enjoy the fight that erupts between your family of humans and cats.

Grilled Mackerel on bed of Spinach.

Dry roast spices like cumin, fenugreek, coriander, pepper and ajwain. Add a green chilly and blend in a mixie. Note that fenugreek may impart a little bitterness in this dish.

Fry this paste in ghee. Add cleaned spinach. I don’t discard the stems but its a matter of personal preference.

Lay it in a lunch box.

Grill mackeral with just salt and pepper. Just when its almost done drop a small piece of butter on the fish and let it melt.

Place the hot fish on the spinach bed and close your lunch box.
Let them steam inside while you take the tasty lunch box to office.