Steamed seafood fillets with white wine sauce

Steamed seafood fillets with white wine sauce

(Soft succluent steamed fish fillets served with a creamy white wine sauce - quick & easy, yet chic n gourmet!)
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PrepTime : Serves : Cook Time
10 Min 6pcs 30 Min

Ingredients:

6 medium size filets - catfish, cod, tilapia or salmon
1 cup chopped fresh parsley
salt
fresh ground pepper
For the white wine sauce:
6 tbsp margerine
1.5 cups sliced mushrooms
1/2 cup finely sliced shallots
1 cup dry white wine
2.5 cups fish or chicken broth
1/2 tsp salt
1/4 tsp freshly ground white pepper
4 tbsp all-purpose flour
2 cups heavy cream
1 tbsp fresh lemon juice


Cooking Instructions:

Smear salt, pepper & parsley over the fish along with some olive oil. Steam on greased steamer trays, covered, for 6-8 minutes or until fish slakes easily when forked. Set aside.
Melt 1tbsp margarine over medium heat & then add the shallots and mushrooms - fry for a minute. Add 1/2 cup broth, salt & pepper. simmer until liquid reduces by half. In another saucepan, melt 3tbsp maragrine over mediumheat & add the flour, stirring with a wire whisk. Add remaining broth, blend well, bring to a boil & then simmer for 10mins. Add to the mushroom mixture, simmer for 10 mins. Add cream & simmer for 15 mins, stirring frequently. Add lemon juice & remaining margarine & turn the heat off. Place steamed fish in your serving dish/ tray & pour the sauce over it. Serve hot!

Fish Parcels

Fish Parcels

(Eva Longoria's fav seafood recipe just how she makes it - Read it in a mag at the spa earlier this week, imagined it in my head - looks pretty Amazing.. Worth a try!)
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PrepTime : Serves : Cook Time
10 Min 4pcs 25 Min

Ingredients:

4 pcs of red snapper fillets about 8 - 10" long
4 parchment paper sheets (or good qlty aluminum foil) - cut to 12"-15"squares.
olive oil
1 tbsp garlic paste
salt to taste
freshly ground pepper
1/2 cup white wine
1 cup of zuccini slices
1 cup roma tomato slices
1/2 cup chopped olives
1/2 cup white onion rings
2 tbsp herbs-combo of your choice. Use parsley, oregano, rosemary &/or thyme

Cooking Instructions:

Preheat oven to 450deg. Place parchment sheets on a baking tray & drizzle the centre of each with a tsp of olive oil. Place a fish piece on each sheet, closer to one edge about 1-2 inches away from the end. Smear 1-2 tbsp of olive oil on each fish. Smear garlic paste on them followed by onion rings, tomatoes, zuccine & olives. Drizzle with salt & freshly grated pepper & with your herbs. Lastly, spoon the wine generously over the fish. Fold over the open half of the sheet & fold-press-seal the edges to form a packet/ envelope. Bake for 25 mins & serve with the packets. Be careful while opening the packets - there alot of heat accumulated inside!

Smoky Bacon-flavored Jumbo-Prawns

Smoky Bacon-flavored Jumbo-Prawns

(Jumbo prawns wrapped in bacon & grilled to perfection - juicy, soft & succulent.)
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PrepTime : Serves : Cook Time
10 Min 3-4 10-15 Min

Ingredients:

250gm tiger prawns - cleaned, de-veined
salt & lime-juice for marination
thin bacon strips (equal number to the no. of prawns)
1/2 tsp paprika pwd
1/2 tsp turmeric pwd
1/2 tsp red chili pwd
1/2 tsp cumin pwd
1/2 tsp pepper pwd
4 tbsp oyster sauce
1 tsp garlic paste
ghee or clarified butter
2 tbsp bbq sauce


Cooking Instructions:

Marinade the prawns in salt & lime-juice. Heat clarified butter & fry the bacon strips in it. When its almost done, splash bbq sauce into it along with the paprika pwd - toss & open fry for a minute on each side. Wash the prawns, drain & pat them with a paper napkin. Toss them in a mix of the powder spices, salt-to-taste, oyster sauce & garlic paste. Wrap a bacon strip around each prawn & pass a tooth-pick or wooden skewer through it. Grill them until they're done, smear lime-juice on them & serve with some tartar sauce, garlic sauce, lemon wedges & potato chips/ fries.

Tip: I take the bacon off & pass the skewers through the cooked prawns at the end.. Keeps everybody guessing where that amazing smoked-bacon flavor comes from!

Chunky Tuna Biryani

Chunky Tuna Biryani

(A super-quick recipe of tuna chunks in a medium-spicy, aromatic & flavorful biryani)
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PrepTime : Serves : Cook Time
10 Min 3-4 15-20 Min

Ingredients:

2 cans white/light-meat tuna chunks
3 cups rice
2 large onions - finely chopped
1 large ripe tomato
2 tbsp ghee
1 tsp mustard seeds
1-2 green chilies - slit
1 tsp cumin seeds
1/2 tsp peppercorns
1 inch cinnamon
1/2 tsp cloves
1 inch ginger - crushed
4-6 cardamoms
salt to taste
2 lemons
4 sprigs curry leaves
food color (few drops orange & few orange-red) - optional


Cooking Instructions:

Fry onions pink & then add the whole spices, garlic & ginger - fry for 2 mins. Then add the tomato & chilies. Fry till tomatoes are soft. Add tuna chunks with 1/2 cup of brine from the can, 1/2 the curry-leaves & salt to taste. Simmer covered for 3mins. As you enjoy the aroma, wash the rice, add double its quantity of water, salt to taste & bring to a boil. Simmer till its almost done & drain. Heat ghee in a tempering pan & splutter the mustard seeds & curry leaves in it. Add the tuna-masala, a few drops food color & the mustard-curryleaves mix into the rice, cover & toss well. Simmer covered for 1 minute or till rice grains are well cooked. Garnish with the left-over fried onions, some freshly chopped coriander leaves & lemon wedges.

Rechad-Masala Mackerels

Rechad-Masala Mackerels

(Rechad masala is the much sort-after Goan specialty red masala or spice-paste you stuff the fish with & either pan-fry, grill or BBQ-by-the-beach! Oooh Yeah!!!!)
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PrepTime : Serves : Cook Time
15 Min 2 25 Min

Ingredients:

4 medium size mackerels or white pomfrets
salt & lime juice for marinade
4-6 dried red chillies
1/2 tsp cumin seeds
1/2 inch cinnamon stick
2 cardamom pods
1/2 tsp cloves
1 Tbsp peppercorns
2 tbsp coriander seeds
2 Tbsp bright red paprika pwd
1 Tbsp vegetable oil
1 small onion, peeled and chopped
6-8 garlic cloves - chopped
1/2 inch ginger piece - chopped
1tsp salt
2 tbsp vinegar


Cooking Instructions:

Ensure the fish cavity is cleaned. Run a sharp knife into the fish making pockets on either side of the backbone of the fish. You can even make 3-4 lateral grooves on either side of the fish - don't run the knife right into the bone, just about 3/4 way in. Apply salt & lime juice to the fish & set aside for 15-20 mins. Grind all the other ingredients to a paste except the oil. Wash the fish & smear the ground paste all over the fish - inside the pockets, inside the fish cavity & all over the outside too. You can let it sit & marinade for a while. Shallow-fry, grill or bbq for 6mins on each side. Serve with lemon wedges, onion rings and potato-chips/ fries.

Seafood Coconut soup

Seafood coconut soup

(Soft fishy-bites, aromatic herbs and light veggies in a yummy coconut based soup)
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PrepTime : Serves : Cook Time
5 Min 4 10-15 Min

Ingredients:

250g boneless white-fish fillets, cubed
3 cups water
400ml thick coconut milk
1 chopped white onion
1tbsp grated ginger
2 tbsp any herb like fresh lemongrass or parsley
1 small red/green chili - chopped
1tbso fish sauce or oyster sauce
salt to taste
2 tbsp lime juice
100g finely chopped cabbage
1/4 cup fresh chopped coriander leaves


Cooking Instructions:

Smear salt on fish & set aside for a few mins. Combine all the ingredients except the fish& coriander in a saucepan & bring to a boil. Wash the fish & add. Simmer covered for 2 mins & then add coriander. Simmer uncovered until fish is cooked (abt 10 mins). Serve hot with garlic bread.

Goan green-masala-stuffed grilled pomfret

Goan green-masala-stuffed grilled pomfret

(Heavenly if grilled by the beach, this Goan style green-masala grilled fish is easily one of my most FAV recipes of all time!)
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PrepTime : Serves : Cook Time
20Min 4-6 20Min

Ingredients :

4 small white pomfrets or 2 big ones
salt, pepper & lime-juice to marinade

For the masala:
1 bunch mint leaves
1.5 bunch coriander leaves
2 large onions chopped
1 tsp garlic-ginger paste
salt to taste
oil to cook
1/4 cup tamrind extract
1 tbsp vinegar
1 tsp garam masala
1/4 tsp cinnamom pwd
1/4 tsp cardamom pwd
1/4 tsp turmeric pwd

Cooking Instructions :

Remove everything from inside the fish cavity- wash well. Make a slit about 2cm away from & along the top edge (away from the stomach cavity) and run your knife in gently to form a pocket. Repeat on the other side. Do this for each whole fish. Rub lime, salt & pepper all over & inside the fish grooves & cavity for 1/2-1 hour. Grind the leaves with a little water to a paste. Fry onions in oil till light grown, add the garlic ginger paste & powder spices & fry well. Then add the tamarind & vinegar along with salt to taste. Add the leafy paste & fry for 2 minutes. Wash the fish & apply this masala all over & inside the fish grooves & cavity & set aside for 10-15 mins. Spray oil on the fish & grill open until it is cooked.

Goan Fish Curry

Goan Fish Curry

(A dark- orange spicy yet tangy Goan Fish curry, rite outta mom's kitchen!)
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PrepTime : Serves : Cook Time
15Min 6 20Min

Ingredients :

1 kg fish slices (white or black pomfret, kingfish, atlantic salmon)
salt & turmeric to marinate
1 tsp turmeric
1/s tsp cumin
1/2 tsp peppercorn
4 garlic cloves
1 small chopped onion
6 dried red chilies
2 tbsp coriander seeds
6 tbsp fresh grated/ powdered coconut
3 tbsp cooking oil
2 ripe tomatoes or 1/2 cup tomato paste
2 tbsp vinegar
2 tbsp tamarind pulp
1 slit green chili
1 sprig curry leaves


Cooking Instructions :

Wash fish & add 2 tbsp salt & tsp turmeric - toss & leave to marinate for 30-45 mins.
Grind the coconut, red chilies, pepper, jeera/cumin, turmeric/haldi, coriander seeds, onion& garlic with water to a smooth paste. Chop tomatoes & place in a thick-bottom vessel with oil - THEN, heat it. When its soft, add the ground masala 2 tbsp at a time, stirring constantly & frying well in between. Add 1 cup water & leave to boil. Wash fish well & add to boiling gravy. Then add the tamarind, slit chili & vinegar & simmer open until fish is cooked, toss in the curry leaves & simmer for few seconds.

Hint: keep some washed fish pieces aside to fry: Toss them with 1/4-1/2 tsp each of pepper, turmeric, cumin & red-chili powders & shallow fry.

Fish Cutlets

Fish cutlets

(Shallow-fried tuna cutlets make a perfect snack, appetizer or even a side-dish with your entree)
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PrepTime : Serves : Cook Time
10Min 4 15Min

Ingredients :
1 tin white/light meat tuna flakes/chunk
4 bread slices
1 beaten egg
1 cup bread crumbs
1/2 cup chopped coriander
salt to taste
1/4 tsp garlic-ginger paste
1/4 tsp cumin pwd
1/4 tsp red chili pwd
1/4 tsp turmeric pwd
1/4 tsp pepper pwd
1 finely chopped small onion
1 tbsp vinegar
1-2 chopped green chili
oil to shallow fry

Cooking Instructions:

Dry roast onions till transparent & then add garlic-ginger paste and chilies & fry for a minute. Separate brine from fish and add the spice powders, vinegar, salt, chopped coriander & the fried onion-garlic-ginger mix. Immerse a bread slice in a bowl of water & squeeze it between your palms. Add this to the fish mix & repeat with the other slices. Mash the mix together firmly with your hand (taking palm-fulls and squeezing out through the fingers of your clenched fist each time). If its too dry, add some brine. Make golf-ball size balls & press gently in your palm, roll out along the edge to make a flat round cutlet. Repeat with remaining mixture & then roll each cutlet in the beaten egg followed by bread crumbs, dusting off any excess crumbs. Shallow-fry till golden brown on each side. Serve with any sauce of your choice.

Tandoori Fish Tikka

Tandoori Fish Tikka

(A snack of fish tikkas cooked in a hot oven/tandoor)
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PrepTime : Serves : Cook Time
10Min 5 15 Min

Ingredients :
600gm boneless fish
200 gm yoghurt
a pinch of red chilli powder
1/2 tsp garam masala or 1/4 tsp each of red chili, cumin & pepper powders
juice of 1 lemon
2 cloves garlic
1/2 inch ginger
salt to taste
pinch of chaat masala

Cooking Instructions:

Wash and clean the fish, cut into cubes, apply salt, red pepper and lemon juice and keep aside for 10 mins. Add yoghurt & mix well. Add the fish and let it marinate for 6-8 hrs (the more the better). On a thin skewer gently put the fish tikkas and cook in a hot tandoor/ oven for 15 minutes turning once. Garnish with lemon, chaat masala and serve with cold mint-yoghurt chutney/sauce.

Sikkimese Steamed Non-Veg Momos

Sikkimese steamed Non-Veg Momos


(A light stater of steamed dumplings with a flavorful filling within, served with tomato chutney/sweet-n-spicy tomato chili sauce)


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PrepTime : Serves : Cook Time
15 Min 4-6 15 Min


Ingredients :

2 cups flour
water
1/2 tsp baking soda
Salt to taste

1/2 kg chicken/beef/pork/prawn/fish/mutton mince
1 large onion chopped very fine
8-10 cloves of garlic chopped very fine
3 tbsps soy sauce
1 tbsp chilli sauce
1 tsp freshly ground pepper
Salt to taste
3 tbsps vegetable/canola/sunflower cooking oil

Cooking Instructions:

Mix the flour and salt to taste and add a little water at a time to make a stiff yet sticky dough (not TOO wet), like a pizza dough. Keep aside covered with a moist napkin. Do NOT let it dry.

Heat oil in a pan and fry the onions to pink (not brown). Add the garlic & fry well. Then, add the meat & stir fry till its browned evenly. Add the soy and chilli sauces, freshly ground pepper and salt to taste and cook till the meat is done.

Make small balls of the dough & roll out each to 4" diameter rounds. Dab a lil' water on the edges & place a tablespoon of the mix in the center of each circle. Fold the edges over the meat & pinch and twist to seal or fold the Momo in half (into a semi-circular/ moon shape) and pinch the edges shut. Place these arrangements onto a moist cloth/ parchment paper or well greased surface.

Before placing them in the steamer ensure the steamer layers/ trays are well greased. Place the Momos into the steaming dish and cook for 10-15 minutes. Serve with tomato chutney or a sweet-n-spicy tomato-chili sauce.