Monday, January 17, 2011

KingFish Steak

I get the freshest fish here in Toronto, from a Chinese grocery store. He fishes out the live fish from the aquarium. You get to choose which fish you want... and kills right in front of you and cleans it roughly and makes pieces according to your request. I normally prefer live fish for the sake of freshness. But today, I found the fresh, beautiful king fish steaks, not the live fish ofcourse! It was so tempting to buy.... You can make various recipes with it.

Deep fried fish is normally done with batters like tempura, beer batter etc, or  breaded or coated with flour. It is full of oil.

Pan fried/ shallow frying fish seems to be a better option with less oil and cooks quick, tasty and nutritious.

Steamed fish is the healthiest option of all. It can be cooked with minimum or no oil at all. King fish steaks comes atleast with one inch thickness.It is meaty, fleshy and less of bones. This recipe should not take more than 10 mins to cook. You can apply the same recipe to all most all kinds of fish. Here is the recipe for you to enjoy and experiment with.

Kingfish steak
king fish steaks - 2
Ginger garlic paste - 1/2 tsp
Lemon juice - 1 tbsp
Red chilli pwd - 1/4 tsp
Coriander pwd - 1/4 tsp
Turmeric pwd - pinch
All purpose flour - 1 tbsp ( to make the thick crust)
Oil - 2 tbsp

Clean, rinse and pat dry the king fish steaks. Put them in a bowl add all the above ingredients except oil and marinate the fish for 30 mins. Heat the frying pan, pour oil and fry the fish on medium flame, until golden brown. Allow it to form the crust and turn golden brown and flip to the other side and fry. ( too much flipping will break the fish)  Drain the excess oil on paper towels. Serve with rice and sambar.

No comments:

Post a Comment