BROWN BUTTER HONEY GARLIC SALMON

Ingredients

1/4 cup (4 tablespoons) butter
1/4 cup (4 tablespoons) honey
3 cloves garlic, minced
1-2 tablespoons fresh squeezed lemon juice (or juice of half a lemon)
4 wild caught salmon fillets (about 1/2 pound or 250 grams each), skin off or on
Lemon wedges (to serve)
Salt, to taste

Method

Arrange oven shelf about 8-inches away from heat element in your oven. Preheat your oven to broil .
Place butter in a cast iron skillet . Cook over medium heat, stirring and swirling pan occasionally for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance.
Pour in the honey and let it dissolve into the butter. Then add in the garlic and sauté for about 1 minute until fragrant. Add in the lemon juice; stir well to combine all of the flavours together.
Add the salmon steaks to the butter in the pan; cook each fillet (skin-side down if there's any skin) for 3-4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper, to taste.
Add the lemon wedges around the salmon. Transfer the pan to your oven to broil / grill for a further 5-6 minutes, or until the tops of the salmon are nicely charred.
To serve, drizzle with the reserved brown butter sauce. Serve with steamed vegetables; over rice or with a salad.

CHIILI FISH

For Marinate:

1/2 kg Boneless Fish Pieces Cut into small square cube (I used Basa fish)
1/2 tsp Black Pepper Powder 
1 tsp Soy Sauce
Salt to taste

For Batter :

1 no Egg 
1/4 cup Corn Flour 
1/4 cup All-Purpose Flour/Maida 
Water as needed
Oil for frying

For Sauce :

2 cup Onion  ,finely chopped
1 tsp Garlic, finely chopped
1/2 cup Capsicum, diced
4 nos Green chilly ,finely chopped
1 tsp Kashmiri Red Chilly  (optional- Here i have used get for more colour)
1 tsp Red Chilly Powder
3 tsp Chilly Sauce
1/2 tsp Sugar
2 cup Water/Stock 
1 tbsp Corn Flour  
Spring Onion Greens : for garnishing (Chopped)
Salt to taste
Peanut Oil/Cooking Oil as needed

Method

Marinate the fish pieces with above mentioned marinate ingredients and mix well and keep it for 30 minutes preferrably in a refrigerator.
Heat oil in the frying pan; Prepare the batter, mix all purpose flour,cornflour,salt for taste.
Beat the egg and mix it with flour,add little water and make it to a thick batter.
Dip the fish pieces in the flour batter and deep fry till it turns to light golden brown in color,remove and set it aside.
In the remaining oil,add chopped garlic,green chilles,chopped celery,onion and saute them until onion turn translucent.
Add diced capsicum,red chilly powders and saute for couple of minutes now add stock/water and allow it to boil.
Add chilly sauce,sugar,salt and mix well now add the fried fish pieces.
Mix the corn flour with little water and mix it well with the sauce and simmer for 2 minutes.
Garnish with spring onion greens. Serve hot and Enjoy!

INDO-CHINESE CHILLI FISH

Ingredients

1 lb Fish boneless

To marinate
1 tbsp soya sauce
1 tbsp Worcestershire sauce
1 tsp chilli powder
salt
Oil for frying

3 onions sliced
5 cloves garlic thinly julienne
1 1/2 " ginger thinly julienne
4 nos green chilli slit lengthwise
few curry leaves
3 stalks of scallions thinly sliced
salt to taste
oil
1 tsp soya sauce
4tbsp ketchup

Method

Marinate the fish pieces in Soy sauce, Worcestershire sauce, chilly powder and salt. Be aware of the salt in the Soy and Worcestershire sauces while adding  salt. Keep the marinated fish aside for 30 minutes

Heat oil in a non-stick pan and shallow fry the fish pieces. Keep it aside

Heat oil in the same pan and add onions, garlic, ginger, curry leaves and green chilly and saute until the onions are browned

Add the chopped scallions and saute for a minute

Stir in the Soy sauce and ketchup.

Now gently stir in the fried fish and mix gently to avoid braking the fish pieces.

Cook for a minute or two and serve hot.

Notes and Tips

I used low-sodium Soy sauce which is considered healthier than the traditional version.

You can use Paprika instead of Chilly powder or remove the seeds from the green chilly to reduce the heat index

If you are using a white flaky fish like Tilapia be careful, while turning it during frying and also while tossing the ingredients together, to keep the fish pieces intact. 

FISH FRY

Ingredients

1/2kg Fish , any fish 
1 inch piece Ginger
8 cloves garlic 
1 tbsp Black Pepper 
1 tsp Chilli powder
Pinch Turmeric powder 
Few Curry leaves
1/2 tsp Mustard seed
1 tbsp Lemon juice 
3 tbsp Coconut Oil 
Salt to taste

Method

Whole steaks or cut the fish into equal size pieces. Clean and drain it well.

Grind ginger, garlic, pepper, chilli powder, turmeric powder, mustard seeds, curry leaves, lemon juice and salt into a paste.

Marinate fish pieces with the ground paste and keep it aside for at-least 30 minutes.

Heat coconut oil in a frying pan and fry marinated fish pieces by turning both sides on a medium flame.

Kerala fish fry is ready for serving. Serve it hot with onion rings and lemon wedges.

Tips

Any fish of your choice can be used to make this easy kerala fish fry.
If the fish pieces are large, make shallow cut marks on it with a sharp knife, so that the marinade is absorbed easily.

ASIAN SALMON IN FOIL

The best and easiest way to make salmon in foil - -and you wont believe how much flavour is packed right in !

Ingredients

2 pounds salmon

1/4 cup honey

2 tbsp rice vinegar

1 tbsp sesame oil

1 tbsp grated ginger

3 cloves garlic grated

1 tsp sriracha

pepper as per taste

2 green onions thinly sliced

1/2 tsp sesame seeeds

Method

Preheat oven to 275 degree F. Line a baking sheet with foil.
In a small bowl, whisk together honey, garlic, ginger, rice vinegar, sesame oil, soya sauce, sriracha, pepper.
Place salmon onto baking sheet and fold up all teh sides of the foil.
Spoon the honey mixture over salmon, Fold the sides of foil over salmon, covering completely and sealing the packet closed. 
Place in oven and bake until cooked through about 15-20 minutes. Open the packet and broil for 3 minutes.
Garnish with spring onions and sesame seeds
Note - Baking time depends upon thickness of the fish .

TUNA FISH CUTLET

Ingredients

1 onion finely chopped

1 tbsp ginger garlic paste

1-2 green chilli finely chopped

1 can tuna drained (or canned salmon)

1-2 small potato boiled and mashed

Pepper as per taste

1-2 tsp garam masala powder

Few coriander leaves

1 egg 

1 cup bread crumbs

 Oil for frying

Method

 Heat oil in a pan, add onions , ginger garlic paste, chilli , fry. 

Now add drained can tuna, fry. 

Now add mashed potatoes, mix well . Add pepper , salt , garam masala . 

Add chopped coriander leaves. 

Cool the above mixture completely. 

Male small balls and shape into cutlet. 

Dip this in beaten egg and then breadcrumbs,

 Fry till brown.
Have it with ketchup.

SALMON WITH COCONUT SAUCE

Ingredients

4 Salmon Fillets
1 tbsp ginger finely chopped
1 tsp fennel seeds
1 tsp cardamom seeds (elaichi)
1 tsp mustard seeds
11/2tbsp coriander powder
1/2 cup tomato finely chopped
1 cup coconut milk
salt as per taste
1 tsp pepper powder
4 tbsp coconut oil

Method
For the sauce
Heat a frying pan  over low heat. Add 2 tbsp coconut oil and add chopped ginger.
Saute it and add mustard seeds, fennel seeds , cardamom seeds, 1 tsp coriander powder , cook for 10 seconds.
Add the chopped tomatoes and cook for 3-5 minutes.
Pour the coconut milk and simmer for 15 minutes until sauce is thickened.
Add salt and pepper as per taste.

For the Salmon
Heat the remaining 2 tbsp coconut oil in a skillet over medium heat.
When it is hot, season salmon fillets  with 1/2 tsp coriander powder , pinch of salt and pepper.
Fry them on each side for 8-10 minutes, until they are cooked through.
Put the cooked salmon on plate and pour the above sauce over it.

FISH CURRY USING TILAPIA

I saw this post at Sujiscookbook . I always have Tilapia fish and normally use it to make fried fish. I thought of making this fish curry and it was very tasty. My hubby and childrens liked it very much.

Ingredients
1/2 kg Fish ( Tilapia)
3 shallots chopped finely
1 tsp turmeric powder
2 tsp coriander powder
11/2 tsp chilli powder
1 tsp fenugreek powder
1-2 pieces kodampuli
salt as per taste
2 green chillies slit
4-5 curry leaves
1 tsp coconut oil
small piece ginger finely chopped
1/2 cup grated coconut

Method
Grind the coconut with shallots, chilli powder, coriander powder, fenugreek powder, and turmeric powder to a fine paste.
Keep it aside.
Take a pan and add Kodampuli alongwith water.(if the puli is hard boil it for 5 mins)
Now add the ground paste , chopped ginger, slit green chillies and salt. Bring this to a  boil.
After the above mixture has boiled add the Tilapia fish pieces and cook till tender on a low flame.
Add curry leaves and coconut oil.
Switch off and keep it covered with a lid .
Adipoli fish curry is ready.

VARATHARACHU MEEN CURRY

Ingredients

1/2 kg Kingfish or Salmon (cut into cubes)
3/4 cup Grated coconut
3 nos Pearl onions(Kunjulli)  ( sliced very fine)
3 tbsp. chilli powder
1 tbsp. coriander powder
1/2 tsp turmeric powder
5 curry leaves
1/4 tsp fenugreek powder
a small ball of tamarind (puli)
salt as per taste
1 tbsp. oil

Method
Heat 1 tbsp of oil in a non stick pan.
Add coconut, chilly powder, coriander powder, onions, fenugreek seeds and curry leaves.
Fry on a medium heat for 20 mins, till it becomes brown.
Cool the mix and grind it in a mixer with a little water.

Pour tamarind pulp water and grind again.

Heat the remaining oil in the same pan.

Add the paste and stir.

Add turmeric powder and salt.

When the paste boils and aroma comes, add fish pieces.

Add sufficient water such that the pieces are well immersed in the mix.

Allow Varutharacha Meen Curry (Fish Curry) to boil in a medium flame and let the gravy thicken.

Serve Varutharacha Meen Curry (Fish Curry) hot with rice.

 

FISH CURRY IN COCONUT MILK

This fish curry is from Kerala. We use kodampuli (a type of tamarind) , it  adds sourness but without acidity.

Ingredients
Fish fillet like basa
1 small piece ginger chopped finely
1 onion chopped finely
1/4 cup coconut milk
4-5 curry leaves
salt as per taste
pinch turmeric
1-2 tsp chilli powder
2-3 green chillies
1 small piece kodampuli
1 tbsp. olive oil
2-3 shallots finely chopped

Method
Soak Kodampuli in water and keep aside.
Heat a non stick pan, add olive oil.
Add ginger and onions , sauté for 1-2 mins.
Add turmeric and chilli powder
Add curry leaves and salt.
Add kodampuli and fish fillet . Boil on low flame until fish is almost cooked.
Add green chillies and simmer for 1-2 mins.
Heat oil in a small pan and add chopped shallots .
Saute it till brown and pour over the fish curry.
Enjoy this curry with rice.

FISH SHASHLIK KABAB

Ingredients
5-6 fish fillet like basa or Salmon
1/2 cup yogurt
1 tsp vinegar
pinch food colour
salt
1 tsp oil
1-2 tsp gingergarlic paste
1 tsp chilli powder
1 tsp onion grated
2 tsp chaat masala

Method

Take a bowl. Add yogurt, vinegar, red food colour, salt, oil, onion, gingergarlic paste, chilli powder.
Marinate fish with above for 1 hour.
Skewer fish and grill at 160C.
Bast fish with oil .
Serve hot with chaat masala.

TUNA THORAN

Ingredients
1 tsp mustard
2 dry chilli
3 curry leaf
8-10 small onion finely chopped
3 green chilli
2 tbsp olive oil
pinch turmeric
1-2 tsp chilli powder
canned tuna rinsed
2 tsp pepper powder
1/4 coconut
2 tsp garam masala
1 small piece kodampuli
salt

Method
Heat oil in a pan, now add mustard seeds, let it splutter . Add dry chilli, curry leaves, small onion, garlic , ginger , green chilli . Fry till brown .
Add turmeric, chilli powder, saute for 2-3 mins. Now add canned tuna which is rinsed  and fry it for 3-5 mins till all the water is evaporated.
Add 2 tsp pepper powder,salt and coconut. Mix well thoroughly.
Add kodampuli and 2 tbsp water . Cook it , after done add garam masala . Stir well.

P.S. - if you want thoran to be spicy add more pepper. Adding more of garam masala also enhances the taste.

FISH MOILEE

Fish Molee is a unique Kerala Fish Recipe which has coconut milk as the main ingredient. Unlike the traditional Kerala Style Fish curries, this recipe doesn’t use Tamarind and is not spicy. It is an excellent side dish for Appam, Bread or Roti.

Ingredients
Fish fillet like basa
2 onions chopped
2 ts ginger
2 ts garlic
5 green chillies
1/2 ts turmeric
11/2 ts pepper
1 tomato
1 cup coconut milk
salt
pepper as per taste
Method
Marinate fish with salt , pepper n turmeric for 1 hour.
Heat  a frying pan , put oilin it , fry the fish till half done, remove it aside.
In the same pan add onions , ginger garlic , green chilli, turmeric, pepper .
Add coconut milk  and tomato, lower the flame .
Add the fried fish and cook till fish is done. Add curry leaf and simmer for 1-2 mins.

 

Roast Salmon n Potato

Salmon
baby potatoes
salt
pepper
mustard sauce - heat a pan , put butter , 1 tb mustard, salt n pepper , parsley.
Preheat oven to 400 F. Take a pan , add oil , put potatoes, salt n pepper. Roast it for 10 mins .
Take salmon  and put salt n pepper .Pour 2 ts oil on it and bake for 25 mins alongwith potatoes
Pour mustard herb sauce on salmon.

 

Chilli rubbed Salmon

Salmon fillets
1 ts chilli powder
3/4 ts oregano
salt n pepper
Preheat oven 450F. Marinate salmon with above for 1 hour. Take a pan , put foil , place salmon in middle of foil and bake for 15 mins.