#28 DELICIOUS FISH FOOD

1.GRILLED FISH


Ingredients-

• Grouper fillet-180 gm
• Onions (chopped)-20 gm
• Garlic (chopped)-10 gm
• Olive oil-30 ml
• Tomato concasse-30 gm
• Heavy cream -60 gm
• White wine- 40 gm
• Dijon mustard-20 gm
• Chopped parsley-15 gm
• Salt and pepper to taste
• Chicken stock-120 ml

Method-

• Heat the olive oil and saute the onions and garlic until transparent.Add the green peppercorns and the Dijon mustard. Then mix white wine and the chicken stock. Bring it to a boil and add the grouper fillet and poach for approximately 15 minutes.
• Remove the fish and add the tomato concasse, heavy cream and salt and pepper.Reduce it until the sauce thickens.Add the chopped parsley and pour over the fish. Serve with boiled potatoes, mashed potatoes or pasta.

2.BANGALI FISH FRY

Ingredients-

• Rohu fish or katla fish- 500 gms
• Salt as per taste
• Ginger garlic paste-1 tsp
• Onion paste-1 tsp
• Coriander powder-1/2 tsp
• Cumin powder-1 tsp
• Red chilli powder-1/2 tsp
• Cornflour-1/2 tbsp
• Biscuit crumbs/suji-1 bowl
• Vinegar-2 tsp

Method-

• Marinate fish with all the above mentioned items (except biscuit crush/suji) for 6 to 8 hours.
• Then coat fish with biscuit crumbs/suji and low flame.
• Fry till fish get golden brown colour.
• Serve with onion and tomato and sauce.

3.GRILLED FISH GARLIC BUTTER SAUCE

Ingredients-

• Fish fillet-500 gm
• Garlic-1 tsp (chopped)
• Fresh rosemary-1/2 tsp
• Fresh parsley-2 tbsp
• Lemon juice-1/4 tsp
• Salt and pepper to taste

To prepare garlic butter-

• Cloves-9 (roasted,peeled and pureed)
• Salted butter-175 gm
• Black pepper-a pinch

Method-

• Place a grill pan on medium flame. Sprinkle some olive oil and place the fish fillets on it.
• Sprinkle salt and sugar and black pepper and add lemon juice to it.Grill both sides of the fish.
• After the fish is grilled well, place it on a plate.
• In another pan, take a tablespoon of butter and add to it chopped garlic, salt sugar and black pepper.
• Heat it till the butter melts, Put off the flame and add chopped lemongrass.Pour the sauce over grilled fish. Serve.

4.NGA ATOIBA THONGBA

Ingredients-

• Rohu-750 gm
• Onion-150 gm
• Garlic-20 gm
• Ginger-20 gm
• Fresh green peas (shelled)-80 gm
• Tomato- diced into cubes-200 gm
• Potato (diced into cubes)-150 gm
• Red chilli powder-10 gm
• Coriander powder-15 gm
• Cumin powder-5 gm
• Mustard oil (for cooking)-150 ml
• Turmeric powder-10 gm
• Salt to taste
• Fresh coriander leaves

Method-

• Smear the fish with turmeric powder and keep aside.
• Grind onion, ginger and garlic and make a thick paste with the spices.
• Heat musted oil in a pan.Put the onion-ginger-garlicpaste in. Fry till the oil separates. Make sure to stir at regular intervals so that it doesn't burn. 
• Put in the pieces of fish and mix well. Cook until the water  released by the fish dries out.
• Now add peas, diced tomatoes, potatoes, water and salt. Cover and simmer until the potato is done. Mash the potato and fish with the back of the spatula (leave some un-mashed for a more interesting texture).Serve hot, garnished with coriander leaves along with steamed rice.

5.WALNUT-CRUSTED KING FISH  FILLETS SERVED ON A BED OF WILD RICE RISOTTO AND EXOTIC FLOWERS

Ingredients-

• King fish fillets-6
• Miso paste-20 gm
• Sweet tamarind-40 gm
• Lemon-2
• Sage-20 gm
• Walnuts-40 gm
• Garlic-15 gm
• Parmesan-100 gm
• Parsley-10 gm
• Nori:sheet 02 no
• Peas-400 gm
• Mint-25 gm
• Mozzarella-100 gm
• Cream-150 ml
• Milk-50 ml
• Arborio rice-500 gm
• Wild rice-100 gm
• Trumpet mushrooms-20 gms
• Porcini-10 gm
• Mushroom for garnish-50 gm
• Alfa spouts for garnish-50 gm
• Orange marmalade-50 gm
• Mango-1
• Salt-1 tsp
• Pepper-1 tsp
• Nasturtium-2 
• Corn flower-1

Chrysant-

• Hemum-1
• Pok coy-2
• Chives-few sprigs

Method-

• Marinate fish fillets with swet tamarind and miso paste and allow them to rest
• Boil wild rice separately and prepare risotto rice with assorted mushrooms and chopped chives
• Boil peas and blend them coarsely with mint and prepare cakes on a pan 
• Steam fish and pan fry later and serve cover bed of wild rice risotto
• Coat them with mixture of walnuts, fresh thyme and parmesan cheese
• Serve with fresh mango couulis and blanched pok coy.

6.BHETKI MACHER PATURI

Ingredients-

• Bhetki fish fillet-6 pieces

For the marinade-

• Turmeric-1 tbsp
• Red chilli powder-1 tbsp
• Salt to taste
• Mustard oil-3 tbsp

For paturi-

• Poppy seeds (khus khus/posto)-4tbsp. soak  the poppy seeds in hot water for an hour.
• Mustard paste (use Bengali kasundi)
• whole Green chilli-10 -12
• Mustard oil-6-7
• Kalonji (nigella seeds)-1 tbsp
• Turmeric powder-1/2 tbsp
• Salt to taste
• Sugar-1/2 tbsp
• Banana leaves-cut into squares of 10 inches each (6 pieces)
• String to tie the banana leaves

Method-

• Wash the fish and marinate it in turmeric, red chilli powder, salt and mustard oil.Keep it aside for at least 30 minutes.
• Make a thick fine paste of poppy seeds, mustard powder, six whole green chillies, turmeric and salt. To it, add kalonji, sugar, 3 tbsp mustard oil and mix well.
• Take a banana leaf and pour1 tbsp mixture onto the middle. Place a fillet on it.Add 3 tbsp more of the mixture on top. Place a slit green chilli on the fish and drizzle with 1/2 tbsp mustard oil.
• Fold the banana leaf from four sides, make a parcel and tie it with a string.Repeat with other piieces. Place the leaf parcels in a steamer for 15 minutes.

7.ORIENTAL FRIED FISH

Ingredients-

• Any small size fish-3 to 4 pieces
• Vinegar-1 tsp
• Soya sauce-1 tsp
• Tomato sauce-1 tsp
• Salt as per taste
• Ginger, garlic and chilli paste-1 tsp
• Oil-2 tbsp

Method-

• Marinate fish with lemon and salt for 10 minutes.Wsah and dry thoroughly. Now, marinate again with soya and tomato sauce, salt, vinegar and ginger, garlic and chilli paste for half-an-hour. Take a shallow tray or plate that is microwave oven safe, Heat oil in it for 3 minutes on high. Place the pieces of fish (whole) side-by-side in the vessel and microwave for 5 minutes. Then ture each piecee upside down and again cook for 5 minutes on high. This will make the pieces hard and crisp. Take the fish out. Garnish with  onion rings, lemon rings and  tomato.Serve with  ketchup.

8.FISH IN TOMATO PUREE



Ingredients-

• Fresh water fish-4 pieces
• Tomatoes-4 (big make a puree of them)
• Onion-1 (big)
• Garlic flakes-6 (make a paste)
• Turmeric powder-1 tsp
• Chilli powder-1/2 tsp
• Cumin powder-1/2 tsp
• Coriander powder-1 tsp
• Anise seed (saunf)-1/2 tsp
• Mustard oil (refined oil)-2tbsp
• Tomato sauce-1 tsp
• Garam masala-1/4 tsp
• Salt to taste
• Lemon juice-1 tsp
• Coriander leaves
• Chopped green chilies

Method-

• Marinate the fish with lemon juice and salt for 10 minutes. Wash and pat dry thoroughly to eliminate the smell of raw fish. Now, marinate with a small amount of onion-garlic paste, turmeric powder, salt and chili powder for another 10 minutes.
• Now, take a shallow microwave-safe glass vessel. Put oil in it and heat it for 3 minutes on high. put fish pieces in it side-by-side and heat for 2 minutes. Turn the pieces upside down and again heat for 2 minutes. Remove the fish pieces and keep aside. To that same oil. add saunf, the onion-garlic paste and the chopped green chilies, and cook for 3 minutes. Add turmeric powder, tomato puree and tomato sauce, coriander powder, tomato puree and tomato sauce and cook for another 6 minutes on high. Mix fish pieces, add salt and sprinkle some garam masala, add microwave for 4 minutes.
• Serve hot, after garnishing with chopped coriander leaves and chopped green chilies.

9.POISSON ROTI AU CITRON

Ingredients-

• Seer Fish (or any other variety that won't crumble)-1 kg keep it whole, slit lengthwise:
• Ghee-1 tbsp
• Oil-1 tbsp
• Onions(finely sliced)-2 large
• Clove-2
• Anise-1/2 star
• Garlic(crushed)-16 cloves
• Green chilies-2 slit
• Black peppercorns(crushed)-1/2 tsp
• Lime juice-1
• Maida-1 tsp
• Salt to taste

Method-

• Rub all the ingredients into the fish. Refrigerate for half an hour, Transfer the fish into an ovenproof dish and bake for 15 minutes at 200 degree centigrade. Serve with garlic bread.

10. KERALA FISH CURRY

Ingredients-

• King Fish cut into small pieces 1 kilogram

• Tomatoes 1/2 teaspoon

• Red chilli powder 2 tablespoons

• Coriander powder 1 teaspoon

• Black pepper powder 1 teaspoon

• Fenugreek powder 1/2 teaspoon

• Coconut oil 4 tablespoons

• Mustard seeds 1 teaspoon

• Ginger paste 2 teaspoons

• Garlic paste 2 teaspoon

• Shallot chopped 250 grams

• Tomatoes chopped 2 medium

• Kokum petals 3

• Salt to taste

• Curry leaves 10-15

Method-

• Dry roast turmeric powder, chilli powder, coriander powder, pepper powder, fenugreek powder on low heat for a minute.
• Heat oil in a non stick pan. Add mustard seeds.
• Once they splutter, add ginger –garlic paste and sauté for half minute.Add shallots, sauté till soft.
• Add tomatoes and mix well. Cook till the tomatoes are soft.
• Add roasted masala, kokum petals, salt, two cups of water and allow to boil.
• Add fish pieces. Cover and cook till done. Add curry leaves and mix well. Serve hot

11. CHINESE STYLE STEAMED FISH



Ingredients-

• Rohu fish whole 1

• Sea salt to taste

• Crushed black peppercorns to taste

• light soy sauce 2-3 tablespoons

• Fresh red chillies cut into strips, 3-4 + for garnishing

• Ginger cut into juliennes 2 inches

• Lemon grass cut into thin strips 1 stalk

• Garlic cloves sliced, 8-10

• Lemon 1

• Sesame oil (til oil) 1 tablespoon

• Spring onion greens cut into strips 1-2 stalks

Method-

• Preheat oven at 180ºC.
• Clean the fish and make incisions diagonally on both sides of the fish.
• 3. Place the fish on an ovenproof plate. Rub sea salt and sprinkle crushed peppercorns on top. Drizzle half the soy sauce and rub the ingredients well on both sides of the fish. Set aside to marinate for 15-20 minutes.
• Top the marinated fish with half the red chillies, half the ginger juliennes, half the lemongrass, half the garlic, lemon zest and juice of ½ lemon.
• Cut the remaining half lemon into slices and place them on the fish.
• Put the plate on a baking tray and fill it with water. Put the tray in preheated oven for 15-20 minutes or till the fish is completely cooked.
• Heat sesame oil in a non-stick pan till it smokes.
• Combine remaining ginger juliennes, remaining lemongrass, remaining red chillies, remaining garlic and remaining soy sauce in a bowl. Add the smoking sesame oil and mix well.
• Drizzle the sesame oil mixture on top of the steamed fish and serve immediately garnished with spring onion greens and red chilli strips.

12.Sesame Fish


Ingredients-

• Fish fillet basa 2
• Leeks roughly chopped 1 cup
• Green capsicum cut into thin strips 1
• Dark soy sauce 1 teaspoon
• Birds eye chillies 2-3
• Garlic minced 1 tablespoon
• White sesame seeds toasted 1 tablespoon
• Salt to taste
• Vinegar 1 tablespoon
• Sugar 1 tablespoon
• Sesame oil (til oil) 2 tablespoons

Method-

• Cut fish into thick strips.
• Put leeks in a bowl, add capsicum and soy sauce. Mix well.
• Roughly chop chillies and add to the bowl alongwith garlic, sesame seeds, salt, vinegar, sugar and sesame oil. Mix well.
• Add fish and mix well. Set aside to marinate for 25 minutes in refrigerator.
• Preheat oven to 200° C.
• Wrap individual marinated fish fillets in a foil paper. Place them on a tray.
• Place the tray in the preheated oven and bake for 20 minutes.
• Unwrap and serve hot.