Roasted Salmon Steaks

Roast Salmon Steaks

Roasted Salmon Steaks – with a lemon-butter sauce. Easy and delicious!

INGREDIENTS

    • 4-6 Fishvish Atlantic Salmon Steaks (500 grams)
    • 1/3 cup butter
    • Juice of 2 lemon
    • 1 1/2 teaspoon Worcestershire sauce
    • 1/3 teaspoon paprika
    • Kosher salt, to taste
    • Fresh ground pepper, to taste
    • Chopped coriander or basil leaves for garnish

DIRECTIONS

  1. Preheat the oven to 200° C.
  2. Butter a 9-by 12-inch baking dish.
  3. Place the Fishvish Atlantic Salmon Steaks in the prepared dish.
  4. In a small saucepan, melt the butter over medium heat. Stir in the lemon juice, Worcestershire sauce and paprika; add salt and fresh ground pepper to taste. Liberally drizzle the sauce over the salmon. Bake for 10 minutes per 1-inch of thickness, or until desired doneness.
  5. Garnish with chopped coriander or basil.
  6. Serve Hot!

Kerala Style Fish Mappas

Kerala style fish mappas or meen mappas is a Syrian Christian delicacy, also known as Kottayam Style Meen Mappas wherein the fish- usually a white meat fish – is cooked in creamy coconut milk with tomatoes.
I have used Atlantic Pollock here because I wanted to use a different fish than the usual Pomfret or Tilapia or Butterfish for this dish. It worked absolutely brilliantly, far far better than I had even imagined. It’s important to note that patting the fillets dry before cutting into chunks and cooking keeps them whole i.e. they dont disintegrate when making the curry.
The fact that is has coconut and tomatoes makes it an ideal summer curry. It’s absolutely delicious with rice but I personally prefer to eat it with Kerala Porotta.

Ingredients

  1. 300 gms Basmati rice
  2. 1 tbsp Sunflower or Vegetable Oil
  3. 2 Large Onions, sliced
  4. 2 Garlic Cloves, chopped
  5. 450 gms Tomatoes, cut into chunks
  6. 3 tbsp Tikka Curry Paste (Recipe below or just buy ready made)
  7. 400 gms Coconut Milk
  8. Fishvish Pollock Fillets – 500 gms pack, thawed, patted dry and cut into 1½ inch chunks
  9. Coriander Leaves, roughly chopped

Method

  • Put a large saucepan of water on to boil and cook the rice following pack instructions.
  • Meanwhile, heat the oil in a large, wide saucepan over a medium heat and add the onions. Cook for 5-10 mins until softened and starting to colour. 
  • Add the garlic and tomatoes and fry for 2 mins. 
  • Add the curry paste, fry for 2 mins more, then pour in the coconut milk and bring to the boil.
  • Add the fish to the pan and simmer gently for 5-8 mins until just cooked through. 
  • Turn off the heat. Sprinkle the coriander over the curry and serve with the rice.

Tikka Curry Paste Recipe

Ingredients

  1. 2 tbsp coriander seeds
  2. 2 tbsp cumin seeds
  3. 1 1⁄2 tbsp garlic powder
  4. 2 tbsp paprika
  5. 1 tbsp garam masala
  6. 1 tbsp ground ginger
  7. 2 tsp chili powder
  8. 1⁄2 tsp turmeric
  9. 1 tbsp  dried mint
  10. 1⁄4 tsp salt
  11. 1 tsp lemon juice
  12. 3 drops red food coloring (optional)
  13. 3 drops yellow food coloring (optional)
  14. 2⁄3 cup wine vinegar
  15. 2⁄3 cup vegetable oil

Method

  • Grind coriander and cumin seed to a fine powder.
  • Add all remaining spices, mint, salt and stir well.
  • Mix in lemon juice, food color, wine vinegar, and 2 tbs water to make a thin paste.
  • Heat the oil in pan, stir fry paste for 10 minutes until all water is absorbed. 
  • When oil rises to the top, the paste is cooked.
  • Allow to cool before storing in air tight jars.

Bijal Patel
Co-Founder Fishvish
Hardcore food junkie, 
loves to cook for his wife.

‘Tis time for a Tisrya Roast

The summer is here and Clams go down really well in this heat. Here is a really simple and quick recipe, especially with Fishvish Clam Meat (since it already all cleaned for you).

Clam Roast Kerala Style goes exceptionally well with Appams or Idiyyapam – just order them if you don’t want to make them yourself –  but they really do work well together.

Ingredients

  1. Fishvish Clam Meat – 500 gms
  2. Onion – 2 (large, finely chopped)
  3. Ginger / Garlic paste – 1 tbsp
  4. Green Chillis – 3 (chopped fine)
  5. Fenugreek Seeds (Methi) – 6-8
  6. Fennel Powder (Saunf) – 1/2 tsp
  7. Turmeric Powder (Haldi) – 1/2 tsp
  8. Red Chilli Powder – 2 tsp
  9. Black Pepper Powder -2 tsp
  10. Curry Leaves – 3-5
  11. Coconut Oil – 4 tbsp
  12. Salt to taste

Method

  • Heat coconut oil in a pan, splutter fenugreek seeds, add chopped onions, ginger / garlic paste, green chill, curry leaves and saute well.
  • Add all powders and saute some more.
  • Now add the thawed Clam Meat and salt and mix well.
  • Cover and cook for 15-20 minutes, stirring occasionally until it becomes dry and turns a nice brown colour.
  • The Clam Meat Roast is ready! 
  • Serve hot with plain Appam or Idiyappam.

Goes really well with chilled beer too!

Bijal Patel
Co-Founder Fishvish
Hardcore food junkie, 
loves to cook for his wife.

Grilled Indian Spiced Trout


Now this’s seriously good eating! Grilled fresh water fish – Himalayan Trout.

It’s really simple & quick and can be done in an oven or even on a griddle pan if that’s what you really want.
Barbecue or grilling is healthy and when done right just incredibly yummy. Here’s a very simple recipe with some Indian spices – just enough to bring out the flavors of the Trout.
  1. 2 Fishvish Himalayan Trout – gutted and washed
  2. 1/2 teaspoon ground cumin
  3. 1/2 teaspoon chili powder
  4. 1/2 teaspoon garam masala
  5. 1 teaspoon cooking oil
  6. 1 teaspoon lemon juice
  7. 1/4 teaspoon black pepper
  8. A pinch of salt
Method:
  • Take the properly gutted and washed Trout and make some some oblique slashes down both sides of the trout – this will help the spice mix penetrate deep into the flesh of the fish.
    • Mix all the ingredients to make the rub.
    • Rub the spice mix all over – in the cavity and into the slashes of both Trout and refrigerate for an hour or so. While the spices do their work light up the barbecue or heat up your grill.
    • Make sure the flames have died down (if its an open flame barbecue) or have the grill turned down to low-medium heat. Lay the Trout on the grill and cook for 8-9 minutes.
    • Remove from the grill, let it rest for a couple minutes before digging in with your hands, it really is the best way to eat this!
    Bon Appétit

    Bijal Patel
    Co-Founder Fishvish
    Hardcore food junkie, 
    loves to cook for his wife.

    Image Credit: Cover Image: Jamie Oliver Grilled Trout

    Summer and Seafood



    Seafood has always had a special place in my heart during the summer months. Partly because it brings back memories of the sea – some of Bombay growing up but largely of the many days spent crunching through crabs, prawns and lobster on the various beaches of Goa.
    Summer across the world, especially beach-side, has people bringing out their grills and slapping on some “shrimp on the barbi” or barbecuing some lobster tails or whipping up a cracker of crab burger or lobster roll or just kicking back with a nice prawn cocktail to go with some chilled beer.

    Yup definitely need that trip to Goa soon!

    Here are just a few quick recipes for the summer that you can do even if you’re not at the beach.

    Grilled Shrimp with Garlic

    Photo By: Matt Armendariz

    Ingredients

    1. 3/4 cup olive oil
    2. 3 tablespoons freshly chopped thyme leaves
    3. 1 1/2 tablespoons ancho chili powder
    4. 6 cloves garlic, coarsely chopped
    5. 500gms pack of Fishvish XXL Prawns, thawed and patted dry
    6. Salt and freshly ground black pepper
    7. 3 cloves garlic, thinly sliced
    Method
    • Heat the grill to medium.
    • Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho powder and chopped garlic in a small bowl. Skewer the shrimp and brush with marinade.
    • Place the remaining 1/2 cup of the oil in a small saucepan, add the sliced garlic and cook until the sliced garlic is lightly golden brown. Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.
    • Increase the heat of the grill to high.
    • Remove the shrimp from the marinade, season with salt and pepper and grill until golden brown on each side, about 1 1/2 minutes per side. Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips. Sprinkle with the remaining thyme and garnish with oregano leaves.

    The Classic Prawn Cocktail

    The Classic Prawn Cocktail

    This one never fails to disappoint and is among my personal favourites of all time. I had done a post about this quite some time ago, read all about it here.

    Light Lobster Roll

    Photo By: Matt Armendariz

    Super light and absolutely yummy. The light dressing instead of the usual mayo allows the lobster’s natural flavours to shine through. Ingredients

    1. 250 gms Fishvish Lobster Meat
    2. 2 tablespoons chopped fresh basil
    3. 1 tablespoon mustard sauce or paste – English or Dijon depending on how strong you like it.
    4. 1 tablespoon extra-virgin olive oil
    5. Zest and juice of 1 lemon
    6. 4 slices turkey bacon (I prefer pork bacon but this is healthier, or so I am told), cooked and chopped
    7. 2 whole-wheat hot dog buns, toasted
    8. 1/2 cup baby arugula

    Method

    • Place the lobster meat in a steamer and cook for 8 to 10 minutes. Remove and let cool.
    • Remove the meat and dice into bite-size pieces.
    • Mix together the basil, mustard, olive oil and lemon zest and juice in a large bowl. 
    • Add the lobster and turkey bacon and gently toss. 
    • Fill each hot dog roll with a layer of arugula and top with the lobster salad.

    Bijal Patel
    Co-Founder Fishvish
    Hardcore food junkie, 
    loves to cook for his wife.

    Image Credit: Matt Armendariz