Showing newest posts with label Fish. Show older posts
Showing newest posts with label Fish. Show older posts


Apollo Fish - Grab Your Fork

Apollo Fish:(Restaurant Style)

One of my favorite topic of conversation at breakfast table is about lunch! I am not really a breakfast person. I was trained that way by various hostel mess masters(chefs) go hungry to school and college! So, the very idea of lunch puts an instant spark on my eyes. On weekends, I prepare an elaborate lunch and save it for dinner as well.

Endless cooking of same old fried fish? Lets put an end to it. Lets move on to the next pedestal of enlightenment in our journey of exploiting other ways of frying fish! Here is my take on 'Apollo Fish' the dish that got my attention! I have tasted them several times at different restaurants at of the best comes from Minerva.


King Fish / I used Tilapia here 4-6 large
Chili powder 1 spoon
Garam masala 1 pinch
Food color (optional)
MSG 1/4 spoon
Lemon juice from 1 fruit
Corn flour 1 table spoon
Egg whites 1-2
Soy sauce few spoons
Oil for deep frying.

To Garnish:

Curry leaves
Garlic 10 - chopped
Green chilies 3-7


Marinate the fish using all the above mentioned ingredients, except oil.

Heat up the oil in a deep fryer. Once it is smoky hot...fry the fish. Never load the oil...always fry few at a time.

Once it turns to reddish brown and crisp, remove from heat.

Fry the garnishing ingredients separately and top them over fried fish. There you go, perfect appetizers ready.


Grilled Trout with Mango Salsa - Cloned Restaurant Special

Grilled Trout:(Southern Cooking)

You enjoy restaurant food...And you have tried re-creating it at home, what was the result? Yeah, I agree sometimes we flunk over simple ones! Honestly, many a times...I abstain from fixing 'Restaurant Secret Recipes' at home. Not that because it is still a secret or hard to fix kind! And come on, in today's web-world the word 'Secret' in on thin ice! Anyway, if I fancify (fancily create) my everyday meal a little with lots of myriad flavors, throw in some bold colors, concentrate more on garnishes, enrich with exotic ingredients and bring forth steaming hot comfort meal...I know, I know, I would be praised, petted and appreciated!! But, it would guarantee a 'No Escape' from my monotonous life in the kitchen:(

Let me tell you what is a best kept secret recipe of mine...voluntarily ruin a couple of meals (dinner time works better), call it a sick day (you know...headache, ouch-broke a nail, etc) and say you're exhausted for couple of more times! Outcome? Picture this: 'There you are, in a upscale restaurant enjoying the evening with your sweetheart'. Nothing is more fun, than getting him out:) To evade your guilt (of tricking him)...Now, you could actually re-create the restaurant meal that you both enjoyed:) How does the plan sound like?


Trout fillet 2
Southern seasoning (any brand that you like)
Lemon juice
Brown sugar
Hickory sauce - as per taste
Salt(seasoning has enough)
Pepper powder
Olive oil few spoons.

For Dressing:

Mango Salsa.


Prepare the salsa (trail the link for the recipe), and chill them.

I used home-grill, as it is still freezing cold outside. However charcoal grill gives you more flavor.

Marinate the fish fillets with lemon juice and seasoning. Overnight will be good.

Grill them till reddish brown and fragrant. Sprinkle brown sugar, pepper powder and extra seasoning, a hint of hickory sauce.

Serve steaming hot, topped with salsa.


Mississippi Blackened Cat-Fish - Healthy Way To Eat It

Crispy Oven-Baked Fish:

Southern Cooking - Blackened Cat-fish (not fried but baked)! Since, I have rooted at Mississippi for a long time, now...I have a slight incline towards Southern delights (U.S.A). No wonder that many call it as soul food n comfort food. I have strong affinity towards anything down-home country cooking! Well, to me it reflects the culture. And moreover studying 'Food-Ways and Culture' is part of my Thesis! Though, I cook frequently the local flavor' I have to admit that I haven't mastered the art of Southern cooking, yet! So, I never blogged about the food that I encountered in my kitchen:(

Since, there are plenty of water-bodies around, preparing cat-fish is inevitable from the menu. So, this is one of the famous recipe around my area...blackened cat-fish, pan-fried with lots of seasoning, considered very spicy(However, it won't be that spicy for an Indian palate)! I have followed all the thumb rules of an authentic recipe...but switched to oven-baking instead of pan-frying!Hmmm, the fish looked' like all sucked up, without any moisture...but you got to trust me, it turned out to be good, well-done! The good news is, it was very crispy than I imagined, guilt-free and quite comforting:)


Cat-fish fillets 4
Vinegar 1 cap-full
Onion powder 1-2 spoons
Garlic powder 1 spoon
Chili powder 1 spoon
Black pepper powder 1 spoon
Oil for spraying.


Marinate the fish briefly with all the above mentioned spices.

Grease the tin-foil with butter/oil. Place the fillets and bake them for at least one and half hours over 350 F. Check whether it is done-thoroughly.

Serve warm as a side dish.


Fried Smelt Fish / Crispy Smelt Fish Fry / Kezhanga Meen Varuval / Spicy, Fried Smelt Fish

Kezhanga Meen Varuval:

I don't know whether I did any justice to what I majored in 'Fishery Biology'...but sure' it is very helpful to track down quality procure, careful cooking and delicious food, hehe:):)


Smelt Fish - whole (guts removed, scaled) 10
Turmeric powder 1/2 spoon
Chili powder 1-2 spoons
Rice Flour 2-4 spoons
Tamarind paste 1 spoon
Lemon juice 2 spoons
Oil for pan frying.


Prepare a smooth paste using all the ingredients(except oil and fish).

Now, baste it over the fish. Leave this set-up for 2 hours.

Heat oil in a wok, fry the fish till crisp and reddish brown. Key for crispy fish is...not to flip them often. Leave them over medium heat for prolonged time...then flip over to the other side and wait till its done completely.

Serve to go with your meals, or enjoy as an appetizer...I have no objection.


Fried Red Snapper / Sankara Meen Varuval / Fish Fry

Meen Porichadhu:


Red snapper 4-6
Pepper powder 2-4 spoons
Egg whites 2
Corn flour 1/2 cup
Soy sauce 1 tables spoon
Oil for pan frying.


Marinate the fish with pepper and soy sauce for couple of hours.

Baste them with egg whites and roll them over the corn flour.

Shallow fry in a pan. Do not flip over often, low-medium heat for prolonged time...will yield extra-crispy fish.

Serve warm.


Stuffed and Fried Pomfrets / Vavaal Meen Nirachadhu

Stuffed Pomfret Fry:

Stuffed and Fried Pomfret Fish. Vavaah Meen Varuval.


Pomfrets 2-4
Oil for pan frying
Fried curry leaves to garnish
Cilantro leaves to garnish.

For the stuffing and Basting:

Onion 1 grated
Ginger garlic paste
Tomato puree 1 cup
Turmeric 1/4 spoon
Chili powder 1 spoon
Cumin seeds 1 spoon
Tamarind paste 1/2 spoon
Oil few spoons.

Purple onion 1 chopped
Green chili 3 chopped
Tomato 1 chopped
Cilantro leaves few
Lemon juice few spoons.


In a wide pan, heat oil and add the cumin seeds to it. Further add grated onions and ginger-garlic paste. Fry till raw odor is gone.

Followed by salt, turmeric and chili powders. Add tomato puree and tamarind paste and continue frying. When the oil shows up on the top, remove from heat.

Add the raw chopped onions, chili, tomato, cilantro leaves and lemon juice.

Now clean the fish and make a deep incision to one or two sides of the pomfret fish. Stuff the prepared masala into it. Baste the remaining stuff on the fish as well. Set aside for couple of hours. A good marination ensures good flavor.

Heat oil in a skillet, fry the pomfret over low-medium heat for a long time, make sure that it is done thoroughly.

Garnish with curry leaves and cilantro...serve warm, enjoy:)


Ginger Fish - Thai Style

Ginger Fish:(Thai Style)


Salmon 1 large fillet - cubed
Soy Sauce light & heavy
Dry red chili flakes 1 spoon
Garlic 1 minced
Ginger about 4" julienne
Honey 1 teaspoon
No salt - soy sauce has enough
Olive/ sesame or peanut oil few spoons.


Marinate the fish with light soy sauce, chili flakes and garlic. Set aside for complete 2-3 hours.

In a wide wok, heat oil and saute the fish till crisp. Set aside.

In the same wok, heat few more spoons of oil and add ginger...fry real good, further add soy sauce heavy and honey. Once they are sticky enough...add the fish. Let this coat well.

Garnish with green onion. Serve warm to go with your Thai sticky rice or jasmine rice. Yum:)


Grilled Salmon - Just Two Minutes

Grilled Fish:
I roamed a lot during my stay at Cincinnati (couple of weeks ago), ate at every possible nook and corner (restaurants ofcourse) of the city, to my heart content...but believe me, nothing matched this simple home-made dinner! Well, after that hectic travel, mental pressure, cramps, work load (if that counts) and what not...I was in need of an emergency dinner. My soul was begging for some home made food. So, soon after the arrival, I fixed my quintessential (basic) Tamarind rasam and Grilled fish in no time! Aaaha, there is nothing possibly exists in this world to match one's own simple family dinner. I loved it:) Restaurant food sucks, atleast for that moment, hehe:):)


Salmon fillets 2
Red chili 1 crushed
Grated onion 1 small bulb
Ginger 1" grated
Garlic 1 clove minced
Tomato 1 small crushed
Turmeric 1 pinch
Chili powder 1/2 spoon
Lemon juice few spoons
Yogurts 2 teaspoons
Olive oil/sesame oil few spoons.


You know!

Mix everything together and mariante fish for few minutes. Grill the same, until it is done.

Yeah, there you go...easy right.


Fish Manchurian - Just for a Change!

Fish Manchurian:(Indo-Chinese Style)

I have experimented at various high end restaurants here. Well, I do like Italian and French food, but my restaurant experiences are not memorable enough (I am not complaining, its just my opinion). Oh yeah, the ambiance is pleasant and the food is just fine. But not so memorable enough! I don't know why? Well...its not that I am missing the spicy food, nor trying to relate to my homeland food! Am I missing true friends and family here?? Not sure, but something is really missing, when I dine here!!!


Fish fillets 4-6, (I used Tilapia here, no other choice)
MSG 1/4 Spoon
Dry red chili flakes 1/4 spoon
Soy sauce thick 2 spoons
Chinese 5 spice powder 1/4 spoon
Food color- red (optional)
Oil for shallow frying.

For Garnishing:

Sesame oil few spoons
Ginger 1" chopped
Garlic 4 chopped
Shallots 1 finely chopped(optional)
Soy sauce
Tomatoe sauce
Green onions chopped 1 cup to garnish.


Marinate fish cubes, using salt, MSG, soy sauce, ginger-garlic paste, 5-spice powder and chili flakes. Set aside.

Heat oil in a wide wok. Fry the fish till reddish brown.

In a wide skillet, add few spoons of oil. Add chopped garnishing items and followed by fried fish...add soy + tomato sauce. Fry real good for few minutes and remove from heat.

Enjoy with fried rice or noodles.


Peppery Baked Whole Fish!!!

Pepper Fish Fry:

Baked Whole Fish. Baked Pepper Fish. Meen Milagu Varuval.

I have been wanting to cook 'whole fish' for a pretty long time! When you cook an animal whole with its skin-on and always ends up tastier, more succulent, less likely to dry out and its very interesting to spend some quality time, encountering the whole fish on the dinner plate!! For a little more quite an adventurous meal...I would also like to accompany my friends for a fishing trip and head back to grill the catch!! With this weather condition, the plan was completely moot!!!

Anyway, when I spotted this good looking fish (better than the frozen fillets, okay) bagged it quickly. Without putting too much thought into it, I attempted this pepper fish! However, I would like to create a new category saying 'Fast'!! Yeah, its fashioned around the usual style, just prepared some basic spice rub (no, not the store bought one'). Since I have been very successful baking chicken, tofu, mushrooms was decided to be done in the same way. In many ways it did simplify the process!


Whole fish (still prefer with head tho')
Lemon juice /vinegar
Pepper powder - fresh
White pepper powder 1 spoon
Walnuts/almonds ground 1-2 teaspoons
Olive oil few spoons.


Wash and clean the fish several times, remove the gut and gills.

Combine all the above mentioned ingredients and marinate the fish in it for 2-4 hours.

Bake them for about 20-30 minutes over 350 F. If necessary broil them briefly for 2 minutes.


Crispy Finger Fish

Fish Fingers:

Finger Fish, Fish fries.

This is a long due recipe for me...though I make this often, either I will be busy and forget to take the snap or it will be Katham'(finished) by then. Who can really resist this crispy fish fingers, right. For an evening high tea party...this is an important dish.


White, flaky fish will do for this(fridge clean up)
Corn flour 2 spoon
Pepper powder
Egg whites 2-3
Ginger-garlic powders
Onion powder
Dried parsley flakes
Bread crumbs
Oil for deep frying.


Boil the fish for a quick 2 minutes and skin and bone them.

Now using fork...make the fish flaky. Add salt, pepper and corn flour to this.

In a seperate truf, add egg whites set aside. In a seperate tray, add all the remaining spices and bread crumbs.

Now roll the fish to finger shapes...and then roll them in egg whites and followed by spice mixture.

Yeah...take ti to deep frying, repeat the same.

Serve warm with ketchup.


Kothamalli Meen Kuzhambu

Malli Meen Kuzhambu:

Dhaniya Machi ki Salan. Country style Chappalu Pulusu. Kothamalli Meen Kuzhambu.

When I was in Hostel,(I was always in hostel...thats a different story')...the Chennai one! My wall mate (next room neighbour & yeah I coined the name 'wall mate', he he) Rubanya from Theni(Tamil Nadu)taught me this dish. I tried this curry invariably to all the meat preparations, it came out well! So, here is the one again with fish and nothing is fishy about it...damn simple:)


Cat fish 6-8 slices
Onion 1 grated
Garlic 7 crushed & minced
Tomatoes 3-4 pureed
Tamarind water 1 cup
Turemric 1/4 spoon
Chili powder 1 spoon
Thallippu Vadagam 2 spoon
Mustard seeds 1 spoon
Curry leaves few
Asafoetida 1/2 spoon
Sesame oil 1/4 cup
Cilantro leaves to garnish.

To Wet-Grind:

Coriander seeds 1 fistful
Dry red chilies
Cilantro leaves 1 fistful


In a wide wok, heat oil. Add the temperinf spices and wait till they pop and set aside.

In the same oil, add garlic, onions and fry real good till aromatic.

Now followed by tomato and tamarind. Throw in all the spices, salt, turmeric and chili powder.

Add the wet-ground paste too...continue cooking over medium heat for long time. Maybe until the gravy thickens and the raw aroma is gone.

Now drop the fish into this gravy, cover and cook for 2-4 minutes. Allow this to stand for complete 2-4 hours and serve.


Pepper Fish Curry

Ginger-Pepper Fish Curry:

Strong Spicy Fish Sauce. Ginger based Fish Curry. Pepper Fish Curry. Milagu Meen Kuzhambu. Miriyam Chappalu Pulusu. Inji Meen Kuzhambu.

This is my favourite 'fishing spot' in the neighbourhood! My team had a short fishing trip few months ago, got bit lucky!! Mississippi is famous for its catfish and its panfried catfish recipe. But, I totally did this in my way,today. As my crew here are all big 'maniacs' for 'hot food'! Can you beleive it!!

I have a regular cooking class team here, who are fond of extra-spicy Indian food. Guess, I almost changed their 'bland tongue'! Few of my students started complaining that they are gaining weight coz' of my food!! There is one hell of my buddy here, who wants more 'spice' in his food. And my friend Kyle adds almost 1/4 cup of Thai chilies (Bird's eye red peppers)to 1 cup of rice these days!! Dennis, adds chili powder to his breakfast omlette! Kathyrn says, she fixes 'hot chicken tikka and tandoori' in old a fashioned way...all chili powder, absolutely no color!! Samantha changed her 'tomato ketchup' with 'Lousiana hot sauce'! Americans started craving for 'hot food' these days. Whooo!!!


Fish 1-2 or many!!
Purple onion 1 small chopped
Country tomato 1 finely chopped
Garlic 7-9 cloves semi crushed
Ginger 3-4" grated
Peppercorns 2 spoons - semi crushed
Turmeric 1/4 spoon
Chili powder 1/2 spoon
Tamarind paste 1 spoon
Sesame oil few spoons
Mustard, cumin, asafoetida - 1/4 spoon
Dry chilies & curry leaves few.


In a wide wok, heat oil. Fry fish for fw minutes on both the sides, till the skin turns crisp slightly and then set aside.

In the same oil, heat the remaining oil. add tempering spices and followed by onion, garlic and tomatoes...fry real good, maybe until tomatoes wilt and raw odour of onions and garlic leave the pan.

Now, add salt, turmeric, chili, ginger and peppercorns to it. Continue frying over high heat till fragrant.

Add tamarind paste and 1 cup of water to it. Bring this to sauce like consistency, add fish. Coook for brief period and set aside.

Serve to go with thai sticky rice or palin steamed basmati rice, Enjoy!!!


Fish Molee

Fish Molee:

Kerala Fish Stew. Fish in Coconut Sauce. Meen Thengai-Paal Kuzhambu. Fish Moli.

This fish was caught by AK's friend Davi Doss from his home pond, at Water Valley, Mississippi. Although went for fishing couple of times with my cooking class crew, it really didnt budge any luck to me...only thing I wasted my time sitting under the sun! When I said, living in Mississippi and living in 'The Lakes' subdivision with more than 7 lakes around me...but never tried 'Cat Fish'...people gave me a 'Weird Look'!! Guess, need to really learn some proper fishing from Davy!

When I went on a vacation to Taj, Kumarakom, Kerala...I liked my stay there! Kumarakom is a group of islands on Vembanad lake. Kumarakom is a nice place for vacation, the stretches and stretches of backwaters, mangroves, on one side & a thick green lush, coconut trees on the other. The boat house, Conoe rides, ayurvedic clinics, bird watching, sun set view...lot of recreational activities!!

Anyways...I tasted Vegetable stew and Fish Molee for the first time there! I have already posted Veg-Stew! So this is a long time due for me. Though I have posted Kerala Fish Stew already, it was kind of totally different from today's one. As the previous one has rich curry color & infused with 'kodam puli'(special tamarind from Kerala & South Tamil Nadu).

Well...coming back to the today's recipe! Fish was slightly fried and then immersed in coconut stew! It gives little crunch on the outer and the flesh is infused with spices and coconut flavour. In fact, I like the color, though I didn't add any turmeric...the whitish cream sauce gives out rich yellow oil! The peppercorns and cardamom are responsible for this unique color! Great!


Cat Fish 1 large
Lemon juice
Coconut oil for frying.

For Sauce:

Scallion 1 sliced
Ginfer 2" julienned
Garlic 6 julienned
Green chilies 3 julienned
Tomatoes 1 large - cut in wedges
Thick Coconut milk 2-4 cups
Peppercorns 1/4 spoon
Cardamom pods 6 crushed
Cinnamon stick 1
Cloves 3-5
Fennel seeds 1/4 spoon
Star anise 1
Curry leaves
Cilantro leaves to garnish
Coconut oil few spoons.


Marinate fish with salt, pepper and lemon juice.

Bring oil in shallow frying pan. Fish the fish to give a nice crunch to the skin, set aside.

In a deep wok, heat oil. Add all the spices. Then followed by chilies, ginger, garlic and scaliion. Fry real good.

Then add not wilt them, try to retain its shape. Then add coconut milk to it.

Bring them to sauce consistency. Now add fish fillets and continue cooking, maybe till the fish is done.

Then garnish with cilantro or fried curry leaves. Enjoy with appam, iddiyaappam, rice or barotta.