Fish Reshad Stuffed Fish Goan Style Recipes

Steps:

• Take a sharp knife and make a slit in the middle{a longitudinal slit} of the Mackerel fish so that the fish opens as 2 equal halves.
• This is done so that the masala can be stuffed inside the fish.
• Now, de-bone the fish (remove its bones).
• Likewise, repeat this for all the Mackerels'.
• Take a bowl and in it, put salt, lime juice, olive oil, turmeric powder and all the slit fishes.
• Mix well so as to let the fish absorb all the ingredients.
• Marinate for 15 minutes.
• In your mixer/grinder/blender, grind together the cloves, cumin seeds, black peppercorns, red chillies, ginger, garlic, salt and vinegar.
• Heat 4-5 tbsps.
• of oil in a skillet.
• Stir in the prepared paste.
• Stir-fry until the oil separates from this masala (prepared paste).
• Stuff each Mackerel with the prepared masala paste.
• Spread the same evenly on both the inside surface of each fish.
• Garnish the fishes with chopped corriander leaves and onion.
• Pack the sides (if need be, tie the fishes with a fine thread to maintain all the masala inside), and, apply rice flour/semolina on the outer surface of each Mackerel.
• Heat oil in a wok.
• Shallow fry the Mackerel's on low flame until browned on either side and cooked.
• Serve hot with salad.
• Enjoy this pick-me-up fish!

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the fennel and onion in a large roasting tin and toss with 2 tbsp oil, 1 tbsp lemon juice and plenty of seasoning. Roast for 20 mins until almost tender and starting to caramelise. Meanwhile, put the couscous in a medium bowl. Mix the saffron and hot stock, pour over the couscous and cover with cling film.
• Rinse the fish with cold water inside and out, then pat dry. Slash deeply on both sides and season with salt, pepper and a pinch of the lemon zest. After 10 mins soaking, fluff up the couscous with a fork and add 2 tbsp lemon juice, the remaining zest, the dill, 1 tbsp pine nuts and seasoning to taste. Stuff the couscous into the cavity of each fish, reserving any leftover couscous for later.
• Stir the tomatoes and currants into the tin. Sit the fish on top and roast for about 30 mins, depending on its size. Look for juices running from the slashes in the flesh. Tug gently on the back fin - if it comes away easily, the fish is cooked.
• 4 Scatter with the rest of the pine nuts, then serve from the tin, with lemon wedges for squeezing over. Serve one stuffed fish per person, or if you have cooked large fish, gently lift the fillets from the top of the fish first, then turn over and repeat. Share out the couscous stuffing and leftover couscous.

Steps:

• combine lemon juice, 1 tsp salt, and fish:allow to marinate outside refrigerator for about 10 minutes.
• Seed, core, and chop the tomatoes into cubes, slice onion, mince jalepenos.
• Puree garlic, ginger, coconut milk, coriander, cumin, sugar, pepper, cayenne, and turmeric in a blender.
• Heat oil and cook onion until golden: add tomato and cook 5 minute.
• Add puree, jalepenos, water, and remaining 3/4 tsp salt and bring to a simmer.
• Add fish and 1 tbsp of the marinade and simmer until fish is cooked.