Fish Fry
I am serving this recipe on a bed of long grain and wild rice, garlic, and herb pilaf. I bought them in the international section; the name of the brand is Near East! As a side, I am serving my garlic mashed potatoes and roasted asparagus.
I am serving this recipe on a bed of long grain and wild rice, garlic, and herb pilaf. I bought them in the international section; the name of the brand is Near East! As a side, I am serving my garlic mashed potatoes and roasted asparagus.
- Carbohydrate 3.93947562630268 g
- Cholesterol 56 mg
- Fat 4.96225437537321 g
- Fiber 1.36435834807274 g
- Protein 23.3361537504766 g
- Saturated Fat 1.19904162775584 g
- Serving Size 1 1 Serving (131g)
- Sodium 65.5906770857274 mg
- Sugar 2.57511727822995 g
- Trans Fat 0 g
- Calories 149 calories
Step-by-step
- Dry roast peppercorns, red chillies, coriander seeds, cumin seeds.
- Pulse into a coarse powder.
- Blend in the ginger, garlic, coriander leaves and coconut.
- Mix the paste, the powder and the lemon juice. Add the salt.
- Marinate the fish in the paste for atleast an hour upto 4 hours.
- Shallow fry the fish on each side (2 to 3 mins) or grill over a foil.
When working with whole spices and fragile proteins, limiting the cook time prevents moisture loss. Dry roasting whole peppercorns, dried red chiles, coriander seeds, and cumin seeds volatilizes their essential oils before grinding. Pulse these aromatics into a coarse powder rather than a fine dust so that texture remains intact against the tender flesh of the tilapia.
- Dry roast whole spices over medium heat until fragrant, usually two to three minutes, to release trapped volatile compounds.
- Blend ginger, garlic, fresh coriander leaves, and coconut into the ground spices with lemon juice to create an acidic, moisture-retention barrier.
- Submerge the fish in the marinade for a minimum of one hour and up to four hours; exceeding four hours breaks down the delicate muscle fibers entirely.
- Shallow fry the fillets for two to three minutes per side in a hot pan, or grill them over foil to prevent sticking and preserve the crust.
- Store cooked leftovers in an airtight glass container in the refrigerator for no longer than forty-eight hours to maintain food safety.
Reheating cooked fish requires gentle indirect heat to avoid toughening the proteins. Cold leftover flakes fold easily into grain bowls or warm vegetable mashes the following day.
