Tag Archives: fish

Feeling Lazy? Bake Some Fish

Some days back, I was feeling kinda lazy and I needed to prepare supper. We had some leftover ugali and veggies so I just need to cook some fish and dinner would be done.

I didn’t want the task of flipping over the fish in the pan so I thought of baking. Baking is so hands off since you just pop the food in the oven, set the timer then you go on to do other things like paint your nails with green nail polish 🙂

This recipe is pretty simple. You can choose to substitute with the herbs/spices you have on hand. I guess the mandatory ingredient is the fish fillet not forgetting the salt.

Start by greasing your baking dish wish some butter or one tablespoon of vegetable oil. I used butter.

greased dish
greased dish

Remember to pre heat your oven at 370ºF.

Cut the fish fillets in big chunks, then salt it on all sides.

salt the fish

Grate the zest of one lemon over the greased dish.

zesty
zesty

Sprinkle about one tablespoon of dried parsley leaves. Place the fish chunks on the dish. Sprinkle the top with another tablespoon of the dried parsley, some lemon zest about a tablespoon. Finally I added some fresh sprigs of rosemary for flavour.

herbed
herbed

Pop it in the oven, set the timer for 15 minutes.

I turned the fish just once to enable the other side to cook.

not the bottom side has turned white, signs that it has cooked.
not the bottom side has turned white, signs that it has cooked.

Bake it for 10 more minutes.

Serve while hot, garnish with some lemon slices.

tada
tada

Delicious and flavourful.

Try it.

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Fish Fingers – Take 2

Goodness!!! This post has been on my drafts for so long, it’s about time I finalise it.

I cooked this a while back so I can’t quite remember the story behind it, sorry. All in all I know I was in the mood for some fish hence the reason I cooked this.

I tried a different recipe from my previous one here.

I decided to make a paste with different spices to coat the fish fingers.

1 tbsp fish masala, 1 tsp crushed garlic, 3 tbsp dried parsley, 1 tsp coriander powder and 1/4 tsp paprika

In a bowl, add about 3 tablespoons of all purpose flour, mix in the spices then beat in 2 eggs. Remember to add in some salt.

Making the paste

After beating in the second egg the paste will look like this.

The paste

Fish fingers.

finger food

Tip: Sprinkle some little salt over the fish fingers.

This method of making fish fingers is less tedious since you just dip them in the coating once.

Coat the fish with the paste. Let it stand for about 15 minutes before cooking.

In a pan, heat some oil for frying the fish. Ensure the oil gets hot before adding the fish to avoid it from sticking in case you aren’t using a non stick pan like me.

floating fingers

Let them cook for about 7 minutes or until browned on each side. Drain over a paper towel covered plate.

Others browned more than others. O-o

Voila, easy and quick fish fingers.

Served them with some spicy potato wedges and kachumbari.

kachumbari, fish fingers, spicy potato wedges and lemon slices.

Which recipe do you prefer?

Fish Stew

I have previously been very skeptical about making stewed or curried fish but that has changed. The need to try new fish recipes other than the usual pan frying changed my perception.

Fish fillet chunks

Ingredients:

1 medium onion sliced

2 cloves of garlic sliced

1 teaspoon minced ginger

2 tomatoes diced

1 courgette diced

1 bell pepper diced

2 tablespoons coconut cream

1 tablespoon fish masala

1 tablespoon dried parsley

1/2 cup water

2 fish fillet cut into chunks

2 tablespoons of oil for frying

Salt to taste

In a saucepan fry the onions.

Add the garlic and ginger.

Once cooked through, add the tomatoes let then cooked for about 3 minutes then add the eggplant and bell pepper.

Cover and let the veggies cook down.

In the mean time mix the coconut cream with the fish masala.

Add the mixture and the dried parsley to the sauce. Pour in about 1/2 cup of water for the soup.

The sauce

Then finally add in the fish chunks. Ensure they are almost submerged in the soup.

swimming fishes..pun intended

Tip: Salt the fish chunks before adding them. This ensures that the fish is completely salted.

Cover and let it cook for about 10 minutes or until the fish flakes easily when pierced with a fork.

fish stew

Serve with steamed rice or ugali.

Fish stew, steamed rice and fried french beans

Verdict:

By far the best fish stew I’ve ever tasted. I even preferred it to the curry. Salting the fish prior to cooking was a brilliant idea.

Let’s just say this will become a staple dish in our household.

Fish Curry

Since I discovered, the chicken curry recipe, I have modified it to suit different meats. I had some filleted tilapia and I decided to try it out.

Ingredients:

1 1/2 fillets of fish – I used tilapia (cut into chunks)

1 cup plain yoghurt

3/4 cup coconut milk

1 onion chopped

2 cloves of garlic chopped

1/4 teaspoon of ginger minced

2 tablespoons of fish masala

1 teaspoon paprika

1 tablespoon coriander powder

1 tablespoon curry powder

Salt to taste

3 tablespoons of vegetable oil for frying

Some chopped fresh dhania/coriander leaves for garnish

In a large skillet, heat some oil then fry the onions.

sizzle sizzle

Once translucent add in the spices, ginger and garlic.

The onion and spice mixture.

Add the fish chunks, and coat with the spice mixture.

Add the yoghurt and coconut milk.

Bring the curry to a quick boil, then reduce the heat and let the curry simmer for at most 20 minutes or until the fish is cooked through. The fish will flake easily.

Once cooked, serve and garnish with fresh chopped dhania.

Fish Curry, Yum

We ate this with some ugali and vegetables. The fish curry will also go great with steamed rice.

Verdict:

Hubby loved it, I found it to be ok. I prefer my fish stewed or pan fried.

Tip: To add more flavour, you can squeeze the juice of one lemon over the curry. I didn’t have any on hand.

Pan Seared Tilapia

Last week I went on a shopping spree, surprising to stock my fridge and not my wardrobe, priorities do change ti hi hi 🙂

I managed to buy some filleted tilapia. I  simply coated the fish with some condiments then pan fried it. I also made some garlic sauce to go with it.

1 large fish fillet cut diagonally

Ingredients:

4 tbsp fish masala

3 tbsp coconut powder

2 tsp of water

Fish fillet, cut diagonally

3 tbsp of vegetable oil for frying

Sauce

1 tbsp butter

1 clove of garlic finely chopped

3 tbsp lemon juice

2 tbsp water

In a shallow plate mix the fish masala and coconut powder.

Add water to make a thick paste.

Coconut and fish masala paste.

Coat both sides of the fish with the paste. It’s advisable to set it aside for around 30 minutes to let the juices sip in. Since I was already late in preparing dinner I skipped that part.

On a hot skillet add some oil. Once heated place the coated fish fillets and let then cook for around 4 minutes on each side or until the fish easily flakes with a fork.

Once cooked, line a plate with some paper towels and then place the fish.

The final product.

For the sauce, melt the butter in a small pan then add the garlic,lemon juice and water. Saute for 2 minutes. The recipe called for some parsley but I was out.

Drizzle over the fish.

Verdict:

Best fish fillet I’ve ever made. The fish masala was such a lovely addition. Very flavourful. The coconut taste was also felt in the background. The sauce added an extra kick to the dish. Hubby enjoyed it to the last bite.

If I could do it all over again:

Make more sauce.

Tip:

In case you don’t have fish masala, you can combine the spices you already have in your kitchen. Some cumin powder,coriander powder,black pepper would do the trick I also don’t see anything wrong with putting pilau masala 🙂

Fish Fingers

Sometime back during my monthly grocery shopping as I visited my vendor in search of some chicken legs, I noticed they had some fish fillet. Unfortunately they were out of chicken legs so I decided to try the fish instead. The fillets were quite large so I just got two.

One of the fillets I cut up into big chunks coated them with  some dried herbs and pan fried  them. The other one  I prepared a week later in form of fish fingers.

Ingredients:

1 large fish fillet

1/2 cup flour

4 slices of bread/ 1 cup bread crumbs

2 eggs

A handful of dhania chopped

Some lemon zest

1 tsp salt

 1 tbsp black pepper

Dried herbs, sage, rosemary and oregano

3 tablespoons of water

Oil for frying

Same trick as with the beef stir fry, thaw the fillet then cut it lengthwise into strips.

don’t make them too thin

 Now to coat the fish fingers, I prepared 3 dipping bowls.

First coat them with flour. Make sure to season the flour with some bit of salt, black pepper and the dried herbs.

1. Coating with the flour

Next dip them into the egg wash.

Making an egg wash is pretty easy beat eggs with some little water. Once more remember to season the egg wash as you did the flour. This is to ensure that there’s seasoning all through. Use a fork to avoid getting your hands too messed up.

2. Egg wash 

Now onto the final coat. At this point I put the oil in a pan so as it can start getting hot.

You can get ready to use breadcrumbs from your local supermarket or if you are DIY kind of person you can just do what I did.

I toasted 4 slices of bread with a sandwich maker, yep a sandwich maker, I really need to invest in a toaster.

Voila, crusty

Then using my blender’s mill, I crushed the chunks of toasted bread and voila breadcrumbs pap. In a bowl/plate mix the chopped dhania and the breadcrumbs, again remember to add the dried herbs, salt and black pepper. At this point also add in the lemon zest.

3. The breadcrumbs mixture

Then fry your fingers (no pun intended :-))

I later filled the pan with the fish fingers

Fry both sides till they are golden in colour. Drain over a plate covered with some paper towel.

I served this with plain steamed rice and a vegetable sauce.

steamed rice and vegetable sauce

Verdict:

Hubby loved them. Seasoning was on point. Yippee

If I could do it over again:

I’d let them cook longer, they still had that fishy taste that I don’t really like.

 I re-fried the the leftover the following night and they were much better and crunchier :-), so cook them a bit longer till they are really golden brown.