Friday, June 11, 2010
The baked fish is finally here and got some pics while it lasted. So enjoy! I used to make a decent fillet based baked fish some time back but for some reason or other it hasn't happened in a while. That is when we happened to sit through some food n/w shows involving baked fish in many ways. My husband decided it was time to take matters into his own hands and try out something. It was delicious from first go and we haven't stopped. Here is the recipe.
In The Mix
2 whole fish cleaned (we use striped sea bass. trout might be good too)
for the marinade
fish masala - enough to marinate the fish. (Shan seems to be a good brand for this)
vinegar - 4 tbsp or more as needed
salt - enough to taste
foil - to wrap the marinating fish
for the stuffing
turmeric - 1/4 tsp
kashmiri chili powder - 2 tsp
onion - 2 medium sized sliced
fish masala - 2 tsp
ginger - 1/4" piece
garlic - 4-5 crushed cloves
tomato - 1 diced
fresh squeezed lemon drops - optional, as needed
curry leaves - 2 sprigs
olive oil - 1 tbsp
salt to taste
olive oil - enough to lightly fry the whole fish
How To Do
Splice though the middle of the fish on one side of the bone making sure the tail end is closed. We just need an opening to put the stuffing in, not to be open wide. Score in horizontal lines on both sides as if for cutting large pieces. Marinate overnight in the fridge with the for the marinade ingredients. Wrap the fish in aluminum foil while doing this to haul in the flavors.
Preheat oven to 350F
Heat oil in a pan and start frying the marinated fish. 1 or 2 minutes on each side just to get the skin to hold in the juices while baking is enough. Set aside to drain.
Heat oil in another pan and add the onions. Saute for a short time and add in the turmeric, chili powders and fish masala. Combine all, add curry leaves and saute till onion browns lightly. Add salt at this time. Now add the ginger, garlic and tomato and saute till all are incorporated together for a good stuffing. We were out of tomatoes this time and so the fish in the pic is sans the tomato. It does make a difference in taste. Sprinkle in some fresh squeezed lemon drops to balance the taste as needed in this case.
Now cover and fill the fish with the prepared stuffing, Wrap in aluminum foil and place on a cookie sheet. Bake for 15 minutes first. Bake another 10 minutes while checking in between for doneness. No need to turn over. Once done, take out, wait for it to cool if you can and go for it with hot rice and yogurt, on top of a piece of artisan bread or as is. The aroma of fish baking in the oven is too tempting to resist!