Posts Tagged ‘fish soup’

Amritsari Fish

Amritsari Fish

Amritsari fish is a popular street food of Punjab. Fish marinated in spices and batter fried.

Ingredients :
-> 1 kg fish, cut into medium sized chunks
-> 4 Tbsp oil, for frying

For the marinade:
-> 75 ml lemon juice
-> 1 tsp salt
-> 1 tsp grated ginger
-> 1 tsp black pepper

For the batter:
-> 100 gm besan
-> 1 Tbsp ginger paste
-> 2 Tbsp garlic paste
-> 1 tsp chilli powder
-> 2 tsp ajwain
-> 4 red chillies, snipped
-> 1 tsp baking powder
-> 100 ml iced water
-> Salt to taste
Amritsari Fish
Method :

-> Combine all the marinade ingredients.

-> Pour over the fish and set aside for 30 minutes.

-> Remove the fish from the marinade and pat dry.

-> Combine all ingredients for the batter.

-> Coat the fish in the batter and set aside for 15 minutes.

-> Fry in hot oil until golden brown. Serve hot.

White Fish on Popiote

White Fish on Popiote

A quick and easy grilled fish recipe on a popiate. Popiote is a method of cooking in which the food is wrapped up paper or foil and then cooked.
Ingredients :
=> 1 white fish fillet
=> 1 Tbsp lemon juice
=> 1 Tbsp olive oil
=> 4-5 cloves garlic, chopped fine
=> 1 tsp oregano and dry herbs
White Fish on Popiote
Method :

=> Mix all the ingredients and coat the fish with it.

=> Wrap it up in a foil paper.

=> Leave some space on top for it to fluff up.

=> Be careful not to leave any gaps.

=> Place it on a baking sheet over a plate and into the oven for 7-8 minutes.

=> When it becomes nice and fluffed up

Thai Steamed Fish

Thai Steamed Fish

A healthy low fat delight! With the aroma of lemongrass fused with chillies, this dish will bring the streets of Thailand into your kitchen!
Ingredients :
Thai marinade paste:
-> 1 stick of lemon grass, chopped
-> Spring onions, chopped
-> 7 shallots, chopped
-> 6 cloves of garlic, chopped
-> 1 small piece ginger
-> Red chilly
-> Fresh coriander leaves
-> Salt & pepper to flavor
-> Tbsp fennel seeds
-> 2 kaffir lime leaves
-> 1 lemon squeezed.
-> 1 tsp honey
-> 2 Tbsp water

Steam fish:
-> Fish
-> Thai marinade paste
-> Handful fresh beans
-> 1 tsp refined oil


Thai marinade paste:

-> Put all the ingredients in a grinder and grind all together.

-> Finish it off with lemon juice and keep aside.
Thai Steamed Fish

For the steam fish:

-> Smother oil on a silver foil and add Thai marinade paste on it.

-> Lay some fresh beans over the top and lay marinated fish over it.

-> Nicely foil it all together giving a little space over the top.

-> Put it in a preheat oven and cook away for 10-12 minutes at 200 degrees.

-> Serve it on a platter.

Spiced Fish Wraps

Spiced Fish Wraps

Chef Prateek shares the recipe of a simple and speedy meal. Fish fillets grilled and wrapped in whole grain tortillas.
Ingredients :
-: 2 tsp finely minced garlic
-: 2 tsp ground cumin
-: 3 Tbsp chili powder, divided
-: 3/4 tsp kosher salt
-: 1/2 cup fresh lime juice
-: 2 Tbsp red wine vinegar
-: 2 Tbsp sour cream
-: 2 Tbsp mayonnaise
-: 1/4 cup plus 2 Tbsp extra-virgin olive oil, divided
-: 1 red bell pepper, cut into thin strips
-: 1 cup shredded carrot
-: 1/3 cup minced red onion
-: 2 pounds tilapia or snapper fillets, rinsed and patted dry
-: Kosher salt
-: 6 extra-large, whole-grain flour tortillas
-: 1/4 cup minced fresh cilantro (optional)
-: 3 Tbsp minced, seeded serrano chiles (optional)
-: 5 cups shredded Napa or savoy cabbage
-: 1 1/2 cups prepared guacamole
-: 1 cup crumbled cotija or queso fresco cheese
-: 1 1/2 cups salted, roasted pepitas or pumpkin seeds
Spiced Fish Wraps
Method :

-: Combine garlic, cumin, 1 tablespoon chili powder, and 3/4 teaspoon salt in a small bowl.

-: Stir in lime juice and vinegar. Whisk in sour cream and mayonnaise.

-: Slowly drizzle in 1/4 cup olive oil, whisking constantly.

-: Stir in bell pepper, carrot, and red onion. Cover and chill at least 30 minutes.

-: Brush fish with remaining 2 tablespoons olive oil, and rub with remaining 2 tablespoons chili powder and kosher salt to taste.

-: Grill fish over medium-high heat (350° to 400°) for 3 to 4 minutes on each side or until fish flakes easily when tested with a fork.

-: While fish cooks, wrap tortillas in damp paper towels; microwave on high 1 minute or until pliable.

-: Using a slotted spoon, transfer bell pepper mixture from the dressing to a large bowl. Stir in cilantro and serrano chiles, if desired.

-: Add cabbage, and toss thoroughly, adding additional dressing if desired.

-: Spread tortillas evenly with guacamole, leaving a 3-inch border at the bottom.

-: Top evenly with fish, slaw, cheese, and pepitas. Fold the bottom edge up, and roll from one side to the other, encasing the filling.