Can I please have the recipe of baked fish?!


Question:

Can I please have the recipe of baked fish?

I would like to use bekti fillets to prepare baked dish, but I can't find a suitable recipe. Could anybody please give me some recipes? Links will also be greatly appreciated.

Thanks in advance


Answers:
Im not sure what kind of fish that is but we enjoy baking our fish with blackening seasoning; lemon pepper; and a mix of barbeque and mesquite seasoning. Perhaps a sweet and spicey glaze?
Fun with fish




By Saman Ahmed

Spicy baked fish

Ingredients:

1/2 tsp chilli powder
1/3 kg fish, skinned
3/4 cup yoghurt
1 tbsp lemon juice
1 tbsp garlic, crushed
1 tsp coriander, ground
2 tsp all spice powder
Salt and pepper to taste
Lemon wedges
Mint leaves for garnish, chopped

Method:

Rinse fish, set aside in a strainer to dry and place in a shallow non-metal dish. Sprinkle salt and pepper. Mix together yoghurt, coriander, chilli powder, garlic paste and lemon juice. Rub it well on the fish, cover and refrigerate for a couple of hours. Oil a baking dish and put the marinated fish in it. Place in a pre-heated oven and cook for about 15 minutes on medium heat. Check to see if the fish is done, if it is not then leave for five more minutes. Serve hot, garnished with lemon wedges and chopped mint leaves.




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With coconut

Ingredients:

1/2 kg fish fillets
1 inch long ginger piece
1? tbsp white vinegar
2-3 tbsp desiccated coconut
3 whole red chillies
3 tbsp all purpose flour
6 garlic cloves
Salt to taste
Oil for frying
Lemon wedges for garnishing

Method:

Wash the fish fillets and pat dry. Sprinkle all-purpose flour over fillets and keep aside. Grind together red chillies, coconut, ginger, garlic and vinegar along with enough water to make a fine paste. Add salt and evenly coat the fillets with the paste. Heat oil in a frying pan and fry the fish till it is crisp. Serve hot and garnish with lemon wedges.


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Hyderabadi fish

Ingredients:

1/2 kg fish, cut into pieces
1/2 tsp sugar
1? tsp melted butter (optional)
1 cup coconut milk
1 tsp all spice powder
2 bay leaves
4 tbsp oil
4 green chillies, cut into strips
Salt to taste

Blend to smooth paste:

1 tsp turmeric powder
1 inch ginger piece
2 tbsp tamarind pulp
2 tsp fennel seeds (saunf)
3 tsp cumin seeds
3 tbsp grated coconut
5 whole red chillies

Method:

Heat the oil in a pan, add bay leaves, split green chillies and fry till the oil begins to separate. Add the fish pieces along with sugar and salt. Add little water and simmer it for a while. Add tamarind and all spice powder paste and cook for five more minutes. Just before taking it off the fire, add coconut milk and bring to a boil.


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Tandoori style

Ingredients:

1/2 kg fish fillets, cut into pieces
1/2 cup oil
1/3 cup vinegar
1 tbsp fresh ginger, chopped
1 tbsp coriander seeds, ground
1 tbsp cumin powder
1 tsp Kashmiri pepper powder, ground
4 garlic cloves
Salt to taste

Method:

Make a paste of the vinegar, ginger, garlic, salt, coriander, cumin powder, Kashmiri pepper powder and oil in a blender. Marinate the fish pieces in the paste and refrigerate for four hours. Turn the oven on high. Place the fish pieces on a baking tray and bake for about 10 minutes. Turn over on the other side and cook for another 10 minutes. The baking time will depend on the thickness of the fillets.




Source: The Review
December 14, 2006


Masaala maach (Spicy Fish)

Ingredients
750gms Bekti / Singhara Fish (boneless), cut into small filets
3 tbsp Oil
1 Onion (Large), finely chopped
1&1/2tsp Kalonji (Onion-Seeds)
6 whole Sabut laal mirch (dry Red-Chillies)
2 tsp Garlic, finely chopped
1 Tomatoes, chopped
3tbsp Coconut, Desiccated
Salt to taste
1&1/2tsp Dhania (coriander) powder
1&1/2tsp Zeera (cumin) powder
1 tsp Chilli powder
1/2cupWater
2 tbsp Lemon juice
2 tbsp Hara dhania (green Coriander-Leaves), finely chopped

Instructions
Wash and pat dry the fish.
Heat oil in a kadhai / frying pan, add onions and fry until soft.
Add kalonji, sabut laal mirch and garlic, cook for 2-3 minutes.
Add tomatoes, coconut, salt, dhania, zeera and chilli powders. Cook for 10 minutes.
Add the fish pieces along with water, cook for 10 minutes, until fish is tender and water has almost evaporated.
Mix in lemon juice and dhania. Serve hot, accompanied by Zeera pulao.

Source(s):
http://www.dawn.com/weekly/recipes/rec.h...
http://www.care2.com/c2c/groups/disc.htm...

Baked Fish Recipe - Quick Fish Au Gratin
* 1 1/2 to 2 pound fish fillets (orange roughy, catfish, haddock, etc.)
* 1 can cream of mushroom soup or cream of celery soup
* 1/4 cup milk
* 1/4 to 1/2 cup grated cheese
* 1 1/2 cups soft bread crumbs tossed with 3 tablespoons melted butter

PREPARATION:
Heat oven to 400°. Butter a shallow baking dish.

Arrange fish in prepared baking dish. Combine soup with milk in a saucepan over medium low heat and heat through. Pour soup mixture over fish. Sprinkle with grated cheese and buttered bread crumbs. Bake for 10 to 15 minutes, or until golden on top and fish is flaky and cooked through.




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