Za Recipes

Showing posts with label fish. Show all posts

Saturday, May 17, 2014

Honey Fish Steak

Honey Fish Steak

Ingredients for Fish

King fish ½ kg
Lemon juice 2 tbsp
Ginger garlic paste 1 tbsp
Flour ½ cup
Oil 4 – 5 tbsp
Salt to taste

Ingredients for Sauce
Tomato ketchup 3 tbsp
Worchester sauce 2 tbsp
Soya sauce 2 tbsp
Honey 3 tbsp
Corn flour 1 – 1 ½ tbsp
Ginger chopped 1 medium piece
Garlic chopped 2 – 3 cloves
Spring onion 1
Water ¼ cup
Oil 2 – 3 tbsp
Salt to taste
Black pepper powder ¼ tsp
Method
Wash fish and marinate with lemon juice, ginger garlic paste and a little salt.Then coat the marinated fish with dry flour and shallow fry with 3 – 4 tbsp oil.Remove and keep aside.In another wok heat 3 – 4 tbsp oil, add in chopped ginger garlic. Sauté till golden brown.Add 3 tbsp honey and cook for a few seconds, now add soya sauce, Worchester sauce, tomato ketchup, salt to taste, black pepper powder and chopped spring onion. Mix well for 1 – 2 minutes.Then add ½ cup water and let it cook for a few minutes.Thicken sauce with dissolved corn flour paste. Now put fish steak in a platter, top with prepared hone sauce and serve.

Wednesday, May 14, 2014

FISH VINDALOO

1 kg good fleshy fish cut into slices
2 medium sized onions chopped
2 teaspoons chilly powder
2 teaspoons cumin powder
2 teaspoons ginger garlic paste
2 tablespoons vinegar
Salt to taste
2 tomatoes pureed
2 tablespoons oil
Wash the fish well and lightly fry in a little oil till the pieces become firm. Heat oil in a pan and add the onions and fry till light brown. Add the ginger garlic paste and sauté for a while. Add the chilly powder, cumin powder, pepper powder, tomato puree and salt and fry for some time. Add the fish and the vinegar and mix well. Add a little more water and cook till the gravy is slightly thick.(Slices of Shark fish can also be used in this recipe to make Shark Fish Vindaloo. However the pieces need not be fried before hand since shark meat is already firm)

Sunday, May 4, 2014

Fried Fish

Fried Fish

Ingredients

Fish fillet 1
Ginger garlic paste 1 tbsp
Black pepper ½ tsp
Crushed red pepper ½ tsp
Egg half
Flour 2 – 3 tbsp
Desiccated coconut 2 – 3 tbsp
Mayonnaise ½ cup
Chili garlic sauce ¼ cup
Salt to taste

Method

Cut fish into cubes, marinate with 1 tbsp ginger garlic paste, salt to taste, ½ tsp black pepper, ½ tsp crushed red pepper, half egg and 2 – 3 tbsp flour. Mix well.Now coat with 2 – 2 tbsp desiccated coconut and deep fry on low flame till golden brown.
For making sauce mix together ¼ cup chili garlic sauce, salt to taste, ½ cup mayonnaise and a little black pepper. Add a little water to make in desired consistency.Serve with fried fish.

Monday, March 17, 2014

Fish Mix Bean Salad

Fish Mix Bean Salad

Ingredients

Boiled fish 300 gm
Fresh green beans 250 gm
Onion sliced 1 medium
Tomato 2
White beans ½ cup
Kidney beans ½ cup
Parsley chopped ¼ bunch
Crushed black pepper ½ tsp
Salt to taste

Ingredients for Dressing

Garlic chopped 1
Olive oil ¼ cup
Mustard paste 1 tsp
Sugar 1 tsp
White vinegar 1 tbsp
Lemon juice 1 tbsp
Lemon skin ½ tsp

Method

Boil 300 gm fish and keep aside.Separately boil 250 gm fresh green beans and cut into small pieces, keep aside.In a bowl mix together boiled chopped green beans, ½ cup boiled kidney beans, ½ cup boiled white beans, boiled fish cubes and 2 chopped tomatoes.Finely chop 1 clove of garlic and ¼ bunch of chopped parsley.
For dressing mix together ¼ cup olive oil, 1 tsp mustard paste, 1 tbsp vinegar and 1 tbsp lemon juice. Mix well.Add in chopped garlic, chopped parsley, ½ tsp lemon skin, salt to taste and ½ tsp black pepper. Mix well till thickens.
Now add dressing to the beans and mix well.Dish it out and serve.

Wednesday, February 12, 2014

Fish with Red Chili Sauce

Fish with Red Chili Sauce

Ingredients

Fish ½ kg
Spring onion chopped 2 tbsp
Oil for fry
Ingredients for Batter
Gram flour 1 cup
Eggs 2
Ginger garlic paste 2 tbsp
Crushed red pepper 1 tbsp
Salt to taste
Coriander leaves 2 tbsp
Ingredient for Sauce
Dry red chilies (boiled) 10 – 12
Lemon juice ¼ cup
Oil ¼ cup
Cumin seeds roasted 1 tsp
Brown sugar 1 tbsp
Salt to taste
Red food color few drops
Boiled onion 1

Method
Cut ½ kg fish into small pieces, keep aside.In a pan put together 1 cup gram flour, 2 eggs, 2 tbsp ginger garlic paste, 1 tsp crushed red pepper, salt to taste, 2 tbsp coriander leaves and a little water. Make into batter and keep aside.
Now dip fish pieces in batter and deep fry till golden brown.Remove from oil and keep aside.Blend together 10 – 12 boiled red chilies, ¼ cup lemon juice, ¼ cup oil, 1 tsp roasted cumin seeds, 1 tbsp brown sugar, salt to taste, few drops of red food color and 1 boiled chopped onion.
Blend well, remove sauce in a bowl and serve with fried fish.

Friday, February 7, 2014

Herbed Rice with Coriander Seeds and Fish Fillets in a Cumin Marinade Ruz Hoot bil Kusbur رز مع السمك

Ruz bil Kusbur is a strongly flavored rice with herbs and tomatoes, studded with crunchy coriander seeds. It is served with seafood, and traditionally cooked in a stock made from fish heads. The typical Libyan marinade for fish is based on cumin and garlic, sometimes with the addition of chillies. It is used for grilled and baked fish; but also to add zing to fried fish fillets, as in this recipe.

Despite Libya having one of the longest coastlines on the Mediterranean, with the majority of the population living in the coastal areas, lamb and chicken based dishes dominate the cuisine. Seafood is eaten regularly though, some favorite recipes being Haraimi (fish poached in a spicy tomato sauce), baked Faruj (grouper), stuffed squid, and small fried fish with potato stuffing (Mubattan Kawali). While sometimes eaten with bread, these seafood dishes are more often accompanied by Ruz bil Hoot.

Serves 4-6

Herbed Rice with Coriander Seeds
3 cups short grain rice washed and well drained
about 6 cups hot fish stock (or 2 fish stock cubes dissolved in 6 cups hot water )
5 tbspoons corn oil
1/2 cup finely chopped celery
1/2 cup finely chopped parsley
1/2 cup finely chopped onion
1/2 cup finely chopped tomatoes
1 finely chopped chili peppers
2-3 garlic cloves, grated
1 tablespoon grated ginger root
1-2 tablespoons pan roasted coriander seeds
1 teaspoon of each, cumin,black pepper, paprika
2 tablespoons salt

Libyan Cumin and Garlic Marinated Fried Fish

6 White fish fillets (any kind)
vegetable oil for deep frying

Marinade (also used for whole grilled or baked fish)
3-4 garlic clove, finely grated
1 tablespoon cumin
1 finely chopped chili pepper (optional)
Salt and Pepper
Juice of half a lemon

for fish coating
5 tbspoon white flour
5 tbspoons fine breadcrumbs

2-3 tbspoons water

2 eggs

Combine all the ingredients for the marinade, put in food processor until it becomes a smooth paste, coat the fillets and set aside while you start cooking the rice.

Put the oil in a thick base pot, add the chopped ingredients, stir for a few minutes, and leave to cook on low heat until the onion soften.

Meanwhile roast the coriander in a frying pan, preferably just before adding. Some like to grind them first, but whole coriander seeds give a nutty texture to the dish.

Add the rice, the remaining spices, stir well and add the fish stock (or crumble stock cubes and add hot water). The stock should be about 2 fingers above the level of the rice. Leave on moderate heat until evaporated to just above the level of the rice, stir well, cover and leave on low heat for approx. half an hour.

Meanwhile, start frying the fish. Whisk the egg with 3tbspoon water, dip each fillet first in the egg mix, then coat both sides with flour and breadcrumbs mix, then deep fry in batches until golden in colour, place on kitchen towel to absorb excess oil.

Put the rice in serving plate, top with the fish fillets. Serve with haraymi sauce and lemon wedges

Saturday, January 18, 2014

Fish with spicy vegetables Filipino style

Fish with spicy vegetables Filipino style

Ingredients

Fish fillet ½ kg
Onions 1
Carrots 1
Spring onions 1
Egg 1
Sliced green chilies 3-4
Flour 1cup
Water 1 cup
Oil ¼ cup
Green capsicum ½
Red capsicum ½
Ginger 1
Garlic 3-4cloves
Brown sugar 1tbsp
Fish sauce 1tbsp
Black pepper ½ tsp
Vinegar 2 tbsp
Oil 2 tbsp
Corn flour 1 - 1 ½ tbsp
Salt to taste

Method

Wash ½ kg fish fillet and marinate with a little salt and a little black pepper.Now mix with beaten egg and coat with flour.Heat a little oil in pan, add fish fillets and shallow fry till golden brown. Remove and keep aside.Cut 1 carrot, 1 spring onion, 1 medium onion, ½ piece of green capsicum and ½ piece of red capsicum into juliennes.
Finely chop 3 – 4 cloves of garlic and 1 medium piece of ginger.Heat 2 tbsp oil in pan, add chopped ginger, chopped garlic and chopped onion. Fry well till onion is tender.Now add all the sliced vegetables with 2 tbsp vinegar, 1 tbsp fish sauce, salt to taste, ½ tsp black pepper, 1 tbsp brown sugar and 1 cup water.
Cook till it comes to a boil. Add 1 – 1 ½ tbsp corn flour dissolved in a little water. Now cook till sauce thickens. Now put fried vegetables in a serving platter, top with prepared sauce and cook vegetables. Serve hot.

Thursday, December 26, 2013

MURI GHANTO fish head curry speciality

Yesterday, I bought a medium size Rohu fish, about 2.5 Kg, and was wondering what to do with the head. I dont eat fish head. If SOMEONE sees the tail in the packet, will obviously ask, where is the head because she is very fond of fish head. If I take it home, it will be like digging my own grave of cleaning and cooking. Anyway I have already dug half of my grave and one foot is already in it, so better dig the rest now. So I did a bit of hypocrisy by thinking " Shame on me if I cant clean a fish head for SOMEONE so dear to me!!

Now what to cook with the fish head, there are mainly 3 recipes in Bong kitchen, Dal with fish head ( you all know the dal without fish head in my blog), the other option is with Cabbage and finally the Muri Ghanto with rice. ( There is an Oriya option " ChhinchDa", but Somoo has to publish that before I try). The Muri Ghanto with rice is a delicacy.

So to find out the recipe I had to rely on my blog circle of Bongs. ( I know few recipes but did not want to tax my brain and needed a fast route.) In our blog circle , we have 5-6 authentic source of Bengali recipes , and I finally found a great recipe at Bong Mom.

All bengali fish recipies ( barring few) are based on sweet water fish. So I think I should say few lines on this dish cooked with the head of sea fish. ( Most of my foodie friends here eat sea fish)

Few years back, when I was in Korea ( a dream land for me) SOMEONE was nice enough to join me for few weeks leaving few would be mothers with other docs. We had gone to a restaurant, on the black pebble beach, with other Korean friends. The Restaurant specializes on raw fish dishes. ( cooked dishes are also there) .

One has to go to the big aquarium of the place, chose live fish. They will take out the fish, slice into small fillet and serve with wasabi and other sauce. ( I dont mind eating it, as it is tasteless, smell less.). The fish head is not served and destroyed. I told the girl to pack the head for me. The girl was very curious to know what I was going to do with the head. So I quickly explained to her in english what I was going to do with it. She did not understand a single word of English. So I had to explain her in sign language ( and a Korean friend was explaining ) that " I am an Indian Magician and I am going to grow rest of the fish again by using the head and eat again. She was so amused that she jumped on to my back and started showering lot of appreciation into my right ear...and then I heard in my left ear "SOMEONE " whispered "Enjoying?"

" I wish I could, but my knees are buckling".

So that was the 1st and last time, I had used a sea fish head in this dish. But I had to improvise the spicing system as Koreans cant eat Indian spice. Instead of Cumin and garam masala , I had to use quite a bit of Cinnamon only. Koreans are familiar with Cinnamon as it is used in special drinks and sweets.

THE RECIPE

Although rice is added to this dish it is not a Pulao rather it is treated as a curry and eaten with normal rice. The main flavor comes from garam masala, onion and ginger with cumin note.

You can use a fresh sea fish head, if you eat it otherwise.

DEVIATION

There is no deviation from Bong Moms recipe, except an error. I did not notice that Bong Mom had used half the fish head and I put the whole. As a result the dish in the photo looks more : Fish heady" than " Rice-ee" . The taste is superb, at least SOMEONE is very happy. ( May be I will take the risk of loitering tomorrow)

For the detailed recipe, ingredients, method etc please visit Bong Moms MURI GHANTO

I am giving some photos of the dish I cooked.

This is how it looked after cleaning

how it looked after frying

Final Look

And finally the flower for you all