Pan Fried Fish in Rosemary Seasoning

Pan Fried Fish in Rosemary Seasoning

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Well I’ve really had my hands full lately devising some modules for my academy so the write ups have become rare. Needless to say, the treats haven’t become rare at all. This time my rosemary bushes have started giving good vibes in the monsoons so I fried some carp steaks seasoning it with some nice fresh rosemary. The classical essence of rosemary is just unbeatable and goes amazingly well with river fish. That is so since the river fish allows the seasoning to make it’s presence dominant unlike the sea fish which has a strong identity of it’s own.

Enjoy the quick read and the simple steps to prepare a yummy fried fish for yourself on a wet, humid evening !

….need to know (food details)

  • Number of people served : 2 to enjoy.
  • Preparation time : 10 minutes
  • Serving size : 2 steaks each.

….and we need (ingredients)

  • Fish, Carp, steaks, 250  to 400 grams : The carps don’t have a great taste but are easy to get hold off and eat due to their hard bones. Their taste is sweet and texture of the meat is soft. It has mild health benefits but being high on oils they are  beneficial for heart, immunity and respiration. I used steaks of Rohu, the popular river carp here.
  • Salt, 1/3rd teaspoon : Use the sea salt for authenticity and it’s minerals, even with river fish.
  • Oil, 2 tablespoons, to pan fry : Use a light flavor free oil. At least we can let the rosemary take over the flavor part.
  • Rosemary, 2 to 3 stalks : Nice rosemary has come up in my garden this early monsoon. Wonderful thing about this herb is that it can be used as a seasoning as well as for garnishing. It can be used in the marinate as well as the final sprinkle on the food. It is mildly minty, peppery and balsamic in flavour and is a great for digestion, improves memory and and has anti-oxidant and anti-aging compounds too.
  • Turmeric, 1/3rd teaspoon : Turmeric gives a great orange color and a mild bitter taste to the pickle here. It is a wonderful antioxidant and anti inflammatory. I grow them in tubs in my backyard. They test your patience coming up, but they are amazingly pretty as a plant.
  • Lemon juice, 1/2 a lemon or about 3/4th teaspoon : Sour and acidic, with a good amount of citric acid, we add lemon here not just to enhance the sour essence but also to use it’s hydrating and digestive qualities.
  • Red chili powder, 1/2 teaspoon: Dried red chillies have a sharper, earthier essence then the fresh green ones. They are a good source of Vitamin C, A and E hence beneficial for skin and hair.

….time to cook ‘n roll (preparing instructions)

  • Wash, clean and dry the fish steaks.
  • Marinade the fish for 15 minutes with salt, turmeric and lemon juice.
  • Now wash the fish mildly, this would wash off the strong essence of turmeric and will allow rosemary to dominate later.
  • Now coat the fish with ground red chilies and lightly crushed rosemary.
  • This is the time to heat oil in a skillet and fry the steaks till they turn golden brown.
  • Enjoy the delight to serve and relish !!

Storage : You may refrigerate for a day or so but not beyond in case you want to retain the soft texture of the fish.

Missing Something ? : I suggest keep it as simple as possible, rosemary essence should not be disturbed and your guests should not be confused 🙂  !!

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Cobia in Celery & Tangerine Butter

Cobia in Celery & Tangerine Butter

We are overwhelmed by the amazing response to the new intiatives (links given below). Do check this out too and follow, there will surely be great posts rolling here .. 

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Since long have I fancied using these pretty looking citrus fruits in my kitchen. Tangerines have often been relegated to dish washing levels only in my household. So I tend to leave them alone on their twigs, at least they sit pretty like little round perennial flowers.

This is my attempt to conjure a fillet recipe with handful of my garden harvest in late winters. You will have to cook it and enjoy it to believe in it’s amazing lingering taste. Happy Cooking !!

….need to know (food details)

  • Number of people served : 2 will do.
  • Preparation time : 20 minutes.
  • Serving size : 1 to 2 fillet each.

….and we need (ingredients)

  • Cobia (motha) fillet, 500 grams : This is a delicious fish indeed however (like most marine fishes) has a lot of mercury content hence moderate offering to kids is suggested. It is a pleasure to eat since it has little or no bones and just one central bone running across like surmai. It is white and flaky and good for fillets since it’s not very oily. Cobia is rich in Omega 3, vitamins and minerals.
  • Sea Salt, 1/2 teaspoon : Use coarse sea salt for authenticity and it’s minerals.
  • Table Butter, 1 tablespoon : Regular table butter would be in this.
  • Tangerines, 8 to 10 : A tangerine is a hybrid between orange and a mandarin. But I guess the poor guy never really took off in size 🙂 . But it is high in Vitamin C and is great for skin and fighting arthritis and healing cuts and bruises. They look very pretty since even a potted one can give loads of fruits in winters and a grounded one gives scores of them in season.
  • Celery, small bunch of about 100 grams : I grow celery for around 5 months in a year and they grow well in tubs, bags and small planters. They have one of the healthiest foliage & excellent antioxidant. It gives good bitter pungency to the stock. 
  • Sesame Oil, 1 teaspoon : Sesame improves blood pressure, burns fats and is a good source of iron. It enhances the nutty flavor in the dish.

….time to cook ‘n roll (preparing instructions)

  • Harvest some tangerines. Must be all orange and ripened. Peel off and squeeze juice into a small bowl. Seeds are large and the fruit is small. DO NOT get frustrated with your attempts 🙂  .
  • Melt the butter and mix the tangerine juice in it well.
  • Lay the cobia fillets in an aluminium foil.
  • Drench the fillet very well with the tangy butter mix now. If required then poke and puncture the fillets with a fork well to make the butter go well inside the fish.
  • Wash well and chop the celery in 1 inch stalks and sprinkle over the fillets. The butter will make them stick on.
  • Cover wrap the fillets with aluminium foil.
  • Heat the sesame oil in a non stick pan and heat on medium flame till it starts fuming.
  • Place the fillets (wrapped in foil) in it and cook covered for 15 minutes turning twice thrice.
  • Serve hot and steaming.

Storage : You cannot store them, they’ll loose their texture !

Missing Something ? : You can serve some rinds alongwith the fillets. They’ll add to the tangy essence !!

Pan Fried Tilapia / Jalebi Fish

PAN FRIED WHOLE TILAPIA

Thanx a lot for the amazing response we have to this wonderful new initiative from my loved one. Do check this out too and follow, there will surely be great posts rolling here ..  https://www.youtube.com/watch?v=xmtCkBgnsCo 

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While I have been taking some days off being neck deep in my current project, the winters have slipped in cautiously. Cautiously yes, since the farm fires cloud this season so bad in North India that every breath makes you feel it very evidently. Gone are the fears of the industrial pollution, it is the farm pollution which is beating us flat now.

Winters also brings the best fishes to the pools, rivers and the seas and hence auto speeds up my dishing out fish based delicacies. And though however tied up I may be to write up and share, I always squeeze time to cook up some great treats. Here’s sharing one that I managed to make for myself at midnight while writing up a case study. It made the stressful night so much more enjoyable 🙂 ! Read on, this meaty tilapia recipe will surely tickle your taste buds !!

….need to know (food details)

  • Number of people served : 1 fish to delight 2.
  • Preparation time : 30 minutes
  • Serving size : Half platefuls would be a great treat.

….and we need (ingredients)

  • Tilapia fish, cleaned, scaled and slit diagonally 500 grams approx. : Tilapia is a very popular fish in Asia and Africa though is also common near the Caribbeans. It’s not the most tasty of fishes but is chunky, pretty looking decently good for immunity. Remember that unlike most expectations, this fish is not rich in omega 3 and is a low fat fish.
  • Salt, 3/4th teaspoon : Use the sea salt for authenticity and it’s minerals.
  • Lemon juice, 1 teaspoon or from 1 average sized lemon : Sour and acidic, with a good amount of citric acid, we add lemon here not just to enhance the sour essence but also to use it’s hydrating and digestive qualities.
  • Aniseed, 1 & 1/2 teaspoon : Anise is a sweet and fragrant spice very similar to the essence of cinnamon. It has wonderful antiseptic property and help in clearing the respiratory track.
  • Turmeric Powder, 1/2 teaspoon : Turmeric gives a great orange color and a mild bitter taste to the pickle here. It is a wonderful antioxidant and anti inflammatory. I grow them in tubs in my backyard. They test your patience coming up, but they are amazingly pretty as a plant.
  • Cumin seeds, 1/2 teaspoon : Cumin has the classical earthy and nutty essence. Cumin is also extremely popular due to it’s aid to digestion, immune system, respiratory system and being a source of iron.
  • Garlic, 6 cloves : The King Pungent. Pungency is the reason why we use this allicin rich clove which combats sickness and common cold.
  • Black peppercorns, 8 : Good proportion of salt and pepper are great anti oxidants too.
  • Ginger, 1 inch : Unmistakably earthy, the ginger adds the heat quotient in the dish. The gingerol in ginger is a strong anti nausea and anti inflammatory agent.
  • Onion, chopped, 1/4th cup :  As in Red Onions for us Indians, strong, acidic and bitter. That’s what a good red onion is supposed to be. They are also good sources of Vitamin C and Iron and are good for hair, skin and help in weight-loss.
  • Parsley, 5 to 6 twigs : I grow moss green, long leafed, Italian varieties of parsley till late April. It is mildly bitter but an amazing garnish. It cures bad breath, diabetes and boosts our immunity. One can much the sweeter varieties fresh & raw from a harvest.
  • Paprika, 1/3rd teaspoon : Light and bitter with good amount of vitamin e and a strong antioxidant.
  • Oil, light vegetable or coconut oil would be good.

….time to cook ‘n roll (preparing instructions)

  • Wash the fish and pat dry. Now season it with salt, pepper, turmeric and lemon juice and set aside. Salt and turmeric takes away the foul smell of seafood.
  • Dry grind the whole spices i.e. aniseed, pepper, paprika, salt, cumin. 
  • Separately wet grind ginger, garlic, lemon juice and onion and make a paste mixing the dry ground spices to it.
  • Marinade the fish with this paste for 30 minutes. 
  • Heat a non stick pan not less than 10″ in diameter. Pan fry the fish well for 15 minutes on medium heat till well done. A well done fish would be soft and separate easily near the bones.
  • Garnish with parsley chopped and serve steaming hot.

Storage : Surely, a 500 grams fish is enjoyable in one sitting only.

Missing Something ? : Dress it up with a lemon wedge and enjoy with a homemade pesto dip  or a nice sweet homemade cherry tomato ketchup !!

Deep Fried Silver Carp

Deep Fried Silver Carp

Hope you’ve all gone through and subscribed this wonderful new initiative from my loved one. Do check this out too and follow, there will surely be great posts rolling here .. 

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I do not know why i tried this one honestly 🙂 ! I am never very impressed by the carp, but the great thing about this fresh water fish is that it is available throughout the year in this river blessed country called India. The grass carp, the silver carp, rohu, catla etc. they are easy to get hold of round the year and are relatively average in nutrition but vary in taste quotient. For one, most of them are pretty good looking fishes. So if I do not want to spare too much thought and want to make myself a quick and yummy snack, frying a carp is a great idea. This one is a simple and quick silver deep fried which can be had with any of your homemade condiments like the tomato ketchup, the pesto, the ajwain chutney etc. Have a good treat !!

….need to know (food details)

  • Number of people served : This is a 2 guest fish dish.
  • Preparation time : 30 minutes
  • Serving size : 2 pcs with a glass of juice would be  treat.

….and we need (ingredients)

  • Silver Carp, 250 grams, cut and cleaned pieces : As I said, the carps don’t have a great taste but are easy to get hold off and eat due to their hard bones. Their taste is sweet and texture of the meat is soft. It has mild health benefits but being high on oils they are  beneficial for heart, immunity and respiration. Here we use the silver carp for the dish.
  • Vinegar, 1 teaspoon : Vinegar preserves the flavors in my dishes very well, so I don’t mind frequenting it. Prime reason for it’s preservative qualities are the amounts of acetic acid and anti bacterial present in it. And yes of course, the sour essence is brought out very well with vinegar. It is an amazing preservative.
  • Salt, 3/4th teaspoon : Use the sea salt for authenticity and it’s minerals.
  • Soya Sauce, 1 teaspoon : It’s a low cal high antioxidant sauce with several good cholesterols. It has a fine salty taste and is widely prevalent in dishes across south east asia and China.
  • Aniseed, 1/3rd teaspoon : Anise is a sweet and fragrant spice very similar to the essence of cinnamon. It has wonderful antiseptic property and help in clearing the respiratory track.
  • Oil, 1 cup to deep fry : Use a light flavor free oil. As it is we are deep frying, at least we can let the oregano and paprika take over the flavor part.
  • Oregano, dried, 1 teaspoon : Bitter and pungent oregano is a great antioxidant and hence should be added to fried food. It also has anti fungal and antibacterial qualities.
  • Paprika, 1/3rd teaspoon : Light and bitter with good amount of vitamin e and a strong antioxidant.

….time to cook ‘n roll (preparing instructions)

  • Wash the cut pieces of fish well and the rub it with salt.
  • Marinate the fish with soy sauce, aniseed and vinegar and set it aside for 10 minutes.
  • Make a mild and coarse paste of oregano, paprika, salt and a tablespoon of water and coat the fish with it.
  • Now heat the oil in a skillet and bring to vapors.
  • Now put the fish pieces in it and deep fry while constantly turning. It should take about 180 seconds.
  • Now take out and dry off all the extra oil using a tissue paper or similar and serve hot with a sauce, chutney etc.

Storage : You don’t need to store 250 grams portion.

Missing Something ? : Dress them up with basil, or parsley !!

Fish Rechiado / Roopchand

Fish Rechiado

Thanx a lot for the amazing response we have to this wonderful new initiative from my loved one. Do check this out too and follow, there will surely be great posts rolling here ..  https://www.youtube.com/watch?v=xmtCkBgnsCo  https://www.facebook.com/gunnmaymarwaha

Rupchand or Roopchand is a medium to big size fish which occupies your platter well. I always need courage to cook it, not because it is not tasty (which it certainly is plentifully), rather due to its hefty size. I like to cook fish whole, especially good looking ones and this is a pretty fish indeed. However, cooking whole means no leftovers. And that makes for a really big treat 😀  !  So here’s the one which I absolutely love when there’s a good couple of hours of eating strength left in me.

And the recipe, well, Rechiado is an amazing concoction which I first came across during a binge with friends in Goa. I was absolutely led by it’s umami essence and a fragrance that would fill a shackk or a room for hours.

So, here’s my treat !! Read on ….

 

….need to know (food details)

  • Number of people served : This is a 4 guest fish for sure.
  • Preparation time : 30 minutes
  • Serving size : Half platefuls would be a great treat.

….and we need (ingredients)

  • Roopchand fish, 1 full, cleaned and slit, 1400 grams approx. : Roopchand is sometimes called the Indian piranha, quite unfairly though. It is white and sweet and has chunky meat portions and bones that are easily separable. It is good in omega acid and proteins as well. It looks so pink and pretty and hence the nomenclature. Some also call it the fake pomfret or the chinese pomfret. 
  • Vinegar, 2 tablespoon : Vinegar preserves the flavors in my dishes very well, so I don’t mind frequenting it. Prime reason for it’s preservative qualities are the amounts of acetic acid and anti bacterial present in it. And yes of course, the sour essence is brought out very well with vinegar. It is an amazing preservative.
  • Curry Leaves, 1 tablespoon : There isn’t a household in India which does not have a curry leaves plant. They have high amount of calcium, carbohydrates, fibre, iron, phosphorus, Vitamin E, B, C and A hence helping heart, hair, skin and fighting infections. Here I add them for their extreme spicy aroma. One old friend from Bangalore once told me, if the South Indians would have their way, they would even add curry patta in Chinese food 🙂 
  • Salt, 3/4th teaspoon : Use the sea salt for authenticity and it’s minerals.
  • Sugar, 1 teaspoon : Gets necessary sweetness to the dish adding fibre and aiding digestion too.
  • Lemon juice, 1 teaspoon or from 1 average sized lemon : Sour and acidic, with a good amount of citric acid, we add lemon here not just to enhance the sour essence but also to use it’s hydrating and digestive qualities.
  • Dried Red Chilies, 6 : Dried red chillies have a sharper, earthier essence then the fresh green ones. They are a good source of Vitamin C, A and E hence beneficial for skin and hair.
  • Turmeric Powder, 1/3rd teaspoon : Turmeric gives a great orange color and a mild bitter taste to the pickle here. It is a wonderful antioxidant and anti inflammatory. I grow them in tubs in my backyard. They test your patience coming up, but they are amazingly pretty as a plant.
  • Cumin seeds, 1/3rd teaspoon : Cumin has the classical earthy and nutty essence. Cumin is also extremely popular due to it’s aid to digestion, immune system, respiratory system and being a source of iron.
  • Garlic, 10 cloves : The King Pungent. Pungency is the reason why we use this allicin rich clove which combats sickness and common cold.
  • Black peppercorns, 8 : Good proportion of salt and pepper are great anti oxidants too.
  • Ginger, 1 inch : Unmistakably earthy, the ginger adds the heat quotient in the dish. The gingerol in ginger is a strong anti nausea and anti inflammatory agent.
  • Cloves, 4 to 5 : Cloves is extremely beneficial for it being anti cancer, anti diabetic, pain killing and breath cleansing properties. It has a distinct pungent, bitter essence.
  • Cinnamon, 1 inch : Again an amazing sweet taste and flavor enhancer, cinnamon is also an anti oxidant, anti inflammatory and sugar controlling ingredient which I often use in meats.

….time to cook ‘n roll (preparing instructions)

  • Pick a cleaned fish from the market, the guys will slit it for you too. It’s a medium to big fish with medium to thick bones. Cleaning at home will make a you clean a lot more than you expect.
  • Rub it with sea salt, turmeric powder and lemon juice and set aside for 30 minutes. Make sure that the salt mix gets deep in its  cuts.
  • While that’s been done, grind the red chilies, cumin seeds, garlic cloves, peppercorns, ginger, cloves, cinnamon, vinegar, sugar and salt into a coarse paste. Using a mortar and pestle would be better since that would be cold grinding and wouldn’t evaporate the essence. Grinding it this way will also require any additional water. Apply this paste well to the fish.
  • Preheat the microwave for 5 minutes and then place your fish on a grilling tray. Grill your fish for 20 minutes on medium heat (about 180 degrees), turning 3 to 4 times.
  • Served smoking. Again as I always say, keep checking your fish to keep it soft and edible. Too much cooking and you’ll give it a funeral 😦   🙂

Storage : Since it’s a big fish and cooked with vinegar, you may refrigerate for 2 days reheating once. Thereon, it’s texture will start getting leathery.

Missing Something ? : Dress them up with basil, I did so !!

Tangra Jhol / Tangra Fish Curry

Tangra Jhol / Tangra Fish Curry

Before we start with this one, let me introduce you all to this wonderful new initiative from my loved one. Do check this out too and follow, there will surely be great posts rolling here ..  https://www.youtube.com/watch?v=xmtCkBgnsCo  https://www.youtube.com/channel/UCn7n9nuI85fuaZZiblobDOA?  https://www.facebook.com/gunnmaymarwaha/

Now that the monsoons are here in North India, the fish have started to come in rivers. Tengra or Tangra is actually Mystus Tengara. It is a very popular small-sized catfish found in Bengal and other eastern states of India. Tangra jhol is a common man’s curry in Bengal which you cannot miss if you stay in Kolkata or any other part of Bengal for over 7 days. The recipe too includes simple kitchen spices and tamarind to fork in the umami quotient. As always, you can find something unconventional here which speaks of my kitchen’s endeavors to do avoid prototypes and repeats. Do read and enjoy this fabulous treat, party on !!

….need to know (food details)

  • Number of people served : 2 for the party. 1 fish each with curry to your satisfaction.
  • Preparation time : 20 minutes
  • Serving size : 1 fish each and no less would satisfy

….and we need (ingredients)

  • Tengra Fish, 2, would be around 350 grams, cleaned well : Despite every time, I would still suggest that the fish be thoroughly cleaned  since there might be mud traces which you should not consume. Tengra or Tangra is mild in taste and aroma like most river fish. So it blends in the spices planned quite well.
  • Tamarind Paste, 1 tablespoon : Tamarind manages body heat well and helps in weight loss and heart regulation. It boosts digestion and immunity. Tamarind brings tanginess in the dish.
  • Nigela seeds, 1/2 teaspoon : It’s called kalonji in Indian kitchens and is packed with antibacterials, antioxidants, anti inflammatory. It has a slight bitter, onion like flavor.
  • Cumin seeds, 1/2 teaspoon : Cumin has the classical earthy and nutty essence. Cumin is also extremely popular due to it’s aid to digestion, immune system, respiratory system and being a source of iron.
  • Dry Mango Powder, Amchoor, 1/2 teaspoon : Amchoor is a sour, fruity spice which is a good antacid and antioxidant. I add it here since the kids would love anything with amchoor in it.
  • Table Salt, 1/2 teaspoon or to taste : Salt hydrates the dish and hence the body and table salt has a balance of sodium and potassium which in turn improves sleep and aids the nervous system.
  • Mustard Oil, 2 tablespoon : This extremely pungent oil is a great source of Omega 3 and Vitamin E hence great for your skin and hair. Besides in kitchen, mustard oil is the most popular oil across the globe for body and hair massages. 

….time to cook ‘n roll (preparing instructions)

  • Coat the fish in half the salt and tamarind and keep aside for 15 minutes.
  • Now heat a skillet with 2 tablespoon mustard oil. Fry the fish on high for 3 minutes and then lower the flame.
  • Now add 2 cups water to it and mix well. Cook on medium for 2 minutes more.
  • Sprinkle the amchoor powder and mix well. Now cook for 5 minutes more or till the curry thickens to your desired level. I wanted to eat it for a sunday morning so I thickened the gravy to a sauce.

Storage : Avoid please.

Missing Something ? : You may add chopped green chilies if you so desire !!

Snapper Grilled in Basil and Lemon Zest

Snapper Grilled in Basil and Lemon Zest

Being a seafood lover, it’s always a pleasure experimenting with mild spices and churning out indigenous recipes. When they are appreciated across the table, it is truly an inventor’s pleasure. So it was a Eureka Eureka moment for me when I picked up anything that I could lay my hands upon this weekend morning and converted two leathery snapper fishes (they were red, I recall) and grilled some fruits alongwith to have a delightful feast. If there’s your favorite sport on TV, enjoy the loud cheering since this feast will cheer you up sufficiently enough 🙂

Remember, snappers are have leathery skin and hardy bones. While the bones are easy to get rid off, the texture needs a good soaking followed by a diligent cooking.

….need to know (food details)

  • Number of people served : 2 for the party today 😀
  • Preparation time : 30 minutes
  • Serving size : 1 fish each and no less would satisfy

….and we need (ingredients)

  • Red Snappers, 2, small to medium size, cleaned well :Red snapper is a very good looking elegant fish. It looks amazingly good lying whole on a platter. It is extremely tasty too but due to high levels of mercury in it, I do not offer them to the kids. Once a month, sinning make no difference 🙂 . 
  • Fruits, cut and peeled : Lovely yummy sides !
  • Basil, handful broken : In this I used lime basil leaves which I pluck-wash at my garden. Basil is the “King of Herbs” for many reasons. It is a strong anti oxidant. It fights virus, bacteria and other microbes in the body. Besides the regular peppery flavor, the lime basil has sweet and citrus essence too. Since I wanted to enhance the tanginess, I used this basil.
  • Vinegar, 1 tablespoon : Vinegar preserves the flavors in my dishes very well, so I don’t mind frequenting it. Prime reason for it’s preservative qualities are the amounts of acetic acid and anti bacterial present in it. And yes of course, the sour essence is brought out very well with vinegar. It is an amazing preservative.
  • Lemon juice, 2 tablespoon : Sour and acidic, with a good amount of citric acid, we add lemon here not just to enhance the sour essence but also to use it’s hydrating and digestive qualities.
  • Black Pepper, 1/4th teaspoon : Hot and mildly pungent, black pepper is good for digestion, skin, respiration and is a good antioxidant too. On tables across the world salt n pepper are partners in relation.
  • Garlic cloves, chopped, 4 : The king pungent as I call it, garlic provides the base flavor of this dish. Garlic is highly nutritious. It combats sickness, heals sore throat and regulates blood pressure as well.
  • Paprika, 1/2 teaspoon : Light and bitter with good amount of vitamin e and a strong antioxidant.
  • Coriander, 2 teaspoon, chopped : Again, this comes straight from my garden. Gives a orangy zest, coriander is again a blood regulator.
  • Parsley, 1 teaspoon, chopped : I grow moss green, long leafed, Italian varieties of parsley till late April. It is mildly bitter but an amazing garnish. It cures bad breath, diabetes and boosts our immunity. One can much the sweeter varieties fresh & raw from a harvest.
  • Oil to cook : Use something with a low heating point. A good one would be coconut oil due to it’s odorless, tasteless quality.
  • Salt to taste : As always, I would suggest coarse sea salt with seafood to enhance the authenticity.

….time to cook ‘n roll (preparing instructions)

  • Wash the fish well and make deep slits in a criss cross pattern on each side. This is very important for the proper and flavorful cooking of the leathery fish.
  • Using a mortar and pestle grind together black pepper, paprika, coriander, garlic, basil, lemon juice, vinegar and salt.
  • Apply this coarse paste all over the fish using your fingers to insert the marinate well inside the fish. Now cover it and set it inside a refrigerator for two hours.
  • Meanwhile, with just 20 minutes from the completion of 2 hours of marinade, you may grill your peeled fruits and yummy sides. The best fruits would be bananas, papaya and apples. Sprinkle them with sea salt. Grilling of fruits would take not more than 5 to 7 minutes.
  • Now set your fish in the grill and set the timer for 15 minutes. Turn the fish a few times during it’s grilling process. You may increase your time if the fish is not flaky enough but do not give your fish a funeral 😀
  • Garnish with freshly chopped parsley and serve hot with grilled fruits as sides. Party on !

Storage : This fish has an already firm texture. Refrigerating may not be the smartest thing. Cook as much as you want to eat.

Missing Something ? : This was my adventure. You can do all your fun at the kitchen table too !!

Basa Chili Basil

Basa Chili Basil

This is an amazing go-to recipe. Just pluck off some basil from the garden, handful of spices from your drawers and chop slash an onion and light up the flame to get this dead fish into a treat for all around. Though basa is not the most nutritious of fish around, it would certainly be one of the friendliest to serve. Less bones, more meat, sweet and friendly which the kids would love in so many different styles and so many different spices ! Enjoy while you make this fragrant delicacy and feel good when you serve this greedy eyes 😀

…need to know (food details)

  • Number of people served : 3 to 4 in 500 grams of cut fish. You are having rice or bread alongwith it right !
  • Preparation time : 20 minutes

….and we need (ingredients)

  • River Basa, 500 grams, cut pieces :Also called pangasius this is a very common river fish which is extremely easy to fillet. It is not very nutritious but the great thing about it is that bass is safe for all ages and does not have high mercury levels as in some other popular fishes. 
  • Basil leaves, 20, lime would be best : Basil is the king of the herbs. It’s a good king as well since it is very easily grown. Be it opal (purple basil), lime, cinnamon or holy (tulsi) basil, it grows super easy with cuttings or seeds. Check out my blog regarding propagation of basil by punching in basil in the search box. Sweet basil is an amazing seasoning besides having a host of health benefits like healing qualities, anti stress, anti inflammation, analgesic (pain-killer), antipyretic (anti fever), cancer fighter etc.
  • Oil, 3 tablespoon : Use any light odorless and tasteless oil only required for greasing the pan.
  • Onion, chopped, 1 : Strong, acidic and bitter. That’s what a good red onion is supposed to be. They are also good sources of Vitamin C and Iron and are good for hair, skin and help in weight-loss.
  • Red Chili powder, 1/2 teaspoon : Dried red chillies have a sharper, earthier essence then the fresh green ones. They are a good source of Vitamin C, A and E hence beneficial for skin and hair.
  • Ginger Garlic paste. 1/2 teaspoon : An amazing herb mix to cure all sickness, pains etc. and providing the pungency and earthiness to the dish.
  • Black pepper powder, 1/4th teaspoon : Hot and mildly pungent, black pepper is good for digestion, skin, respiration and is a good antioxidant too. On tables across the world salt n pepper are partners in relation.
  • Oyster Sauce, 1 teaspoon : This has high sodium content and is sweet, salty and has a deep savory flavor.
  • Salt to taste : Regular treated table salt would do here.Since it is a river fish that we make here, sea salt which I otherwise use would feel out of place.

….time to cook ‘n roll (preparing instructions)

  • Marinate the cut fish with salt, ginger garlic paste and the red chili powder and set your bowl aside in the refrigerator for 30 mins. Cover it.
  • Take a non stick pan and grease it with the oil. Heat it till smoke starts coming off it.
  • Add onions to it and saute’ till they turn golden brown.
  • Now add fish to it and move around in the pan for 2 minutes on medium heat.
  • Sprinkle the pepper powder on this and mix well. Cook further for 5 minutes now.
  • Spread out the oyster sauce on pan and mix well.
  • Add the torn basil leaves and adjust the salt now to your taste. You may add 2 tablespoons of water now.
  • Cook uncovered for 10 minutes moving the fish in the pan well. Do not toss else you may breaks the fish pieces.
  • Serve the fish hot and steaming with bread or rice.

Storage : Storing the fish firms the texture and the initial softness and oils are practically lost. But you can still store this dish for 2 days in the refrigerator provided that you do not reheat more than once.

Missing Something ? : You may want to garnish with dry parsley. That would be quite fine as well.

Rosy Basa Fillet

Rosy Basa Fillet

Late evening walk-in. Can’t even rush to the market or have the courage to order. How do you turn the famished soul into a delightful one ? Well, let me introduce you to another of my ingenuous go to recipe. Just half a beet pulled from my garden by my kiddo and a couple of basa fillet in the freezer will turn your famished and lethargic evening into pure bliss. The taste of the fillet is great and the color is so charming that it makes heads turn inadvertently infallibly every time it’s served around. It’s a G-man, MCMH Original recipe. Enjoy 🙂 …… and yes, there is no rose in this Rosy 😀 , just the color.

….need to know (food details)

  • Number of people served : 2 to 3 famished to delighted seafood lovers
  • Preparation time : 20 minutes of slow grilling + 30 minutes of marinade.

….and we need (ingredients)

  • Basa Fillet, 2 normal size : Pengasius or basa is a popular catfish with a sweet tasting, soft  meat with very little of no bones in big pieces of fillet. I wouldn’t say that it’s the top nutritious fish in the water but it is certainly a very easy and friendly one to serve.
  • Sea salt, to taste : I prefer sea salt in my sea food. Reason = It’s coarse, tastes authentic, is not processed and has all natural minerals originally intended.
  • Black Pepper, ground to powder, 4 – 5 corns : Hot and mildly pungent, black pepper is good for digestion, skin, respiration and is a good antioxidant too. On tables across the world salt n pepper are partners in relation.
  • Lemon juice, 1/2 a lemon : Sour effect of the dish comes from here and bring along with it, the Vitamin C benefits to eyes, hair and skin.
  • Rosemary, dried will do, 1/2 teaspoon : Unfortunately, rosemary doesn’t grow well in Delhi so have to do with dried. Rosemary is a great antioxidant and anti inflammatory and is great for the nervous system too. Since it grows well in the hills, rosemary has a great woody pine fragrance. Still, I would any day choose freshly garden harvested rosemary.
  • Basil, dried powder, 1/2 teaspoon : It has practically all the properties of basil but drying reduces everything. I added dried basil here to give mass and temprate the flavor of dried rosemary and parsley.
  • Basil, sweet, fresh, broken, 1/2 teaspoon : Anti aging, anti cancer, anti bacterial herb is a great garnish due to it’s sweet and mixed spice aroma. Here a harvested a handful of sweet basil from my garden. As always, break their leaves and avoid chopping them. This retains their essence best.
  • Parsley, dried powder, 1/2 teaspoon : Again, not a priority in choice. I had to use dried parsley since it was mid summers. Parsley has a much low essence when dried. It is mildly bitter. It has beta carotene and vitamin c to fight cold and flu. I am sure it is the best breath freshener that you can grow in your garden.
  • Galangal, 1/2 inch : Again an antioxidant, antibacterial and antifungal spice. It tastes earthy and citrus. I love galangal though it’s very tough to grow, unlike the cousin ginger. It is also very tough to chop or paste since it has strong fibers.
  • Olive Oil, 1 tablespoon : Keep the oil light so as not to interfere with the flavor of your dish either in odor or in taste. Besides, olive oil is a great antioxidant, anti inflammatory, is good for heart and weight management.

….time to cook ‘n roll (preparing instructions)

  • Grate the beetroot finely. Grate the galangal too and mix them both.
  • Spoon the grated beet (+galangal) and mix the dried spices i.e. the black pepper, the dried basil, the dried parsley and the dried rosemary. Mildly grind them using your mortar & pestle.
  • Marinate the fillets with this mix and keep aside for 30 minutes. I generally poke the fillets with a fork to allow the marinate to get deep inside it.
  • Now set the temperature of your microwave at 425 degrees or just above medium heat  and place the marinated fillets inside.
  • Grill it for 20 minutes turning 3 to 4 times and checking the softness of the fillet.
  • Garnish with broken sweet basil and serve to devour 🙂

Storage : Please do not even think about it. Refrigerating will harden the texture and turn the color much less cheerful.

Missing Something ? : You may choose to season the fish with some dried oregano or fresh chopped parsley. I’ve said this in one more dish of mine, the pan fried red snapper too 😀 !

Pan Fried Red Snapper

Pan Fried Red Snapper

Snapper is an elegant fish. It’s generally found in the atlantic and in lower pacific. I’ve had some amazing dishes in snapper whenever I’ve visited the south east asian countries. It is simple to make, plentily flavor full and chunky in nature. I do not make it much for the kids since like tilapia etc. it is high in mercury levels. It has a sweetih taste and blends well with most spices in moderate quantities. Do try this one and enjoy 😉

….need to know (food details)

  • Number of people served : 4 to 6 seafood lovers
  • Preparation time : 15 minutes

….and we need (ingredients)

  • Red snapper, whole cleaned : Red snapper is a very good looking elegant fish. It looks amazingly good lying whole on a platter. It is extremely tasty too but due to high levels of mercury in it, I do not offer them to the kids. Once a month, sinning make no difference 🙂 . 
  • Mustard seeds, 1/2 teaspoon : Mustard tastes fro sweet to sour, bitter to steaming hot. But it’s great for digestion and respiration and strengthens bones and teeth. I use it here for the bitter sour essence.
  • Honey, 1 tablespoon : Honey is a good anti oxidant and controls cholesterol levels. It compliments the mustard very well, just like in a mustard sauce.
  • Ginger paste, 1 teaspoon : This south asian spice king is a great compliment to garlic. It helps us in getting rid of morning sickness, nausea and muscle pain as well. It’s tea is a widely used generic organic medicine.
  • Lemon juice from 1 lemon, around 1 tablespoon : Sour effect of the dish comes from here and bring alongwith it, the Vitamin C benefits to eyes, hair and skin.
  • Vinegar, 1 tablespoon : Vinegar preserves the flavors in my dishes very well, so I don’t mind frequenting it. Prime reason for it’s preservative qualities are the amounts of acetic acid and anti bacterial present in it. And yes of course, the sour essence is brought out very well with vinegar.
  • Garlic ground, 1 teaspoon : Pungency is the reason why we use this allicin rich clove which combats sickness and common cold.
  • Sea salt : It’s coarse and gives a true essence to seafood.
  • Coconut oil, 2 tablespoons : I use coconut oil often since it heats up fast and well, has not taste or fragrance of it’s own, hence no interference in the original spices.

….time to cook ‘n roll (preparing instructions)

  • Start with the traditional criss cross cuts on both sides of the fish. The fish is big and chunky, you need to be careful here. I had a 10 inch pan, so  snapped off the head portion to make it fit in my pan.
  • Rub salt and lemon juice and set aside for 5 minutes. Then wash off gently. This takes off the foul smell if any and readies the fish for cooking in brine.
  • Now coat the fish properly with a mixture of ginger paste, garlic paste and vinegar. Make sure to insert the spice mix well in the cuts of the fish, since the fish is thick and chunky in itself.
  • Now heat the coconut oil in the pan at low heat. High heat will evaporate the coconut oil.
  • Add mustard seeds and wait till they sputter. This will take a minute at max.
  • Now place the fish gently in the pan. Cook well for 10 minutes, turning a few times to prevent the fish skin from sticking to the pan.
  • Serve hot and steaming 🙂

Storage : You can seal and refrigerate for a couple of days, but please be mindful that fish meat will get firmer with time and may not be as delicious as after the first cooking .

Missing Something ? : You may choose to season the fish with some dried oregano or fresh chopped parsley.