Baked Fish Recipe Indian Style
Try this Baked fish recipe Indian style recipe, or contribute your own.
Try this Baked fish recipe Indian style recipe, or contribute your own.
- salt to taste
- 1/8 tsp garlic powder
- 1 tsp ginger garlic paste
- 300 grams fish fillet (any variety)
- 1/4 cup of chopped onions
- 1 tsp red chili powder or paprika
- 1/8 tsp turmeric powder
- 3/4 tsp garam masala (any spice powder as desired)
- 1 to 1 1/2 tbsp. lemon juice (can substitute vinegar adjust as per your need)
- 1 tsp of semolina or 3/4 tbsp. corn flour (optional gives a light crust to your fish)
- 1 tsp oil to grease your baking tray or foil.
- Carbohydrate 0.275754583213158 g
- Cholesterol 0 mg
- Fat 0.0174149999949279 g
- Fiber 0.0530041665100899 g
- Protein 0.0462329166543584 g
- Saturated Fat 0.00520291666529382 g
- Serving Size 1 1 Serving (5g)
- Sodium 1744.25108333325 mg
- Sugar 0.222750416703068 g
- Trans Fat 0.00521416666505036 g
- Calories 1 calories
Step-by-step
- Wash the fillet under running water and pat dry with kitchen tissues. Make slits on the fillet and set aside.
- Make a paste of all the ingredients except semolina and marinate the fillet on both sides well to cover the slits too. Set this aside for at least for 1 hr, overnight works best.
- Preheat the oven at 160 C. remove the masala on the skin and place that aside on the tray.
- Sprinkle the semolina evenly on the fillet .bake for 30 mins to 40 minutes. After 20 mins, run a wooden spoon in the slits and slightly widen the slits for even and thorough grilling.
- Serve hot as an appetizer with onion wedges and a vegetable salad.
Acidic Marination and Protein Denaturation
Unlike traditional wet curries that simmer fish gently in a sauce, this dry-heat preparation relies on an acidic marinade to modify the texture of the flesh before cooking begins. Lemon juice lowers the pH of the fish muscle, causing proteins to denature and firm up slightly while allowing the fat-soluble capsaicin in the red chili powder to penetrate the outer layers of the fillet. Scoring the fish with shallow slits ensures that the ginger-garlic paste and garam masala reach deep into the denser portions of the protein structure.
Starch Modification and Surface Dehydration
Applying semolina or corn flour directly to the oiled surface creates a physical barrier that absorbs escaping moisture during baking at 160 C. This localized starch gelatinization yields a distinct surface crunch without requiring deep frying. Patting the fillet thoroughly dry with kitchen paper prior to applying the spice paste prevents excess surface water from creating steam pockets that would otherwise hinder crust formation.
Advanced Preparation and Storage Performance
Marinating the fish overnight in a refrigerator permits maximum osmotic transfer of aromatics into the flesh. Cooked portions retain acceptable structural integrity for up to three days when sealed in airtight containers, though reheating should be performed gently in a low-temperature oven to avoid toughening the delicate white meat.
