There are many ways to cook fish, and it’s essential to learn the proper techniques. This article provides some tips for common fish cooking methods. For instance, you can add herbs or spices without overpowering the delicate flavor of the fish.
Here are some best recipes for cooking fish
Thai steamed fish
When it comes to preparing a healthy and delicious lunch, steamed fish is the way to go. Consider a plate of tender and soft fish cooked to perfection, with various flavors. We’ve included a recipe for Thai Steamed Fish that you can make at home for lunch or dinner.
- Basa fish, 500 gms
- 2 tbsp sriracha
- 1 tbsp sugar (brown)
- a half teaspoon of garlic, a handful of lemongrass, chopped
- 8–10 shredded kafir lime leaves
- Six galangal pieces, cut 6 Thai red chilies, whole Sesame seed oil, a teaspoon of vegetable oil
- Two tablespoons garlic
- Two chopped spring onions
- 1 tbsp. soy sauce (mild)
- One tablespoon of fish sauce
- 1 tbsp. juice
- 1 tbsp. brown sugar
How to make thai steamed fish?
- Place the fish fillets in a steamer in a bowl. Steam until galangal, fresh lemongrass, kaffir lime leaves, fish sauce, and red chilies are fully cooked.
- In the meantime, heat the oil in a skillet and brown the garlic for 30 seconds before adding the spring onions.
- Combine the light soy sauce, fish sauce, and brown sugar in a mixing bowl. Just before serving, squeeze in some lime juice.
- After the fish has been steamed, pour the sauce over it. Pour the remaining liquid from the basin as well.
- Serve immediately while still hot.
Chettinad fish fry
Spicy Chettinad Fish Fry Recipe is a spicy and tasty fish preparation from the Chettinad area of South India. Chettinad cuisine is famed for its spicy dishes prepared with freshly ground masalas. This recipe can be made with any firm-fleshed fish, and I used seerfish as a model. To make a complete meal, serve the Chettinad fish fry recipe with steamed rice and Chettinad Paruppu Sunday Kuzhambu.
- 2 fillets of surmai (king fish)
- 2 tbsp olive oil (to pan fry)
- To prepare the marination, combine all ingredients in a large mixing bowl
- Garlic cloves (about 7-8)
- One crushed ginger knob, one teaspoon of cumin
- 1 tsp fennel seeds a teaspoon of coriander seeds
- 2 tbsp black pepper a half teaspoon of seeds
- 9-10 curry leaves
- Salt to taste
- One teaspoon of oil (to grind)
- One tablespoon of water
- One tomato, finely chopped
- One teaspoon powdered red chili turmeric powder
- 2 tsp tamarind extract
- 5 tsp
- 1 tbsp cornstarch (to sprinkle)
- Slices of lemon
How to make Chettinad fish fry?
- Cut the fillets of fish into medium-sized pieces.
- Roast garlic, ginger, cumin, fennel, coriander seeds, black peppercorns, mustard seeds, and curry leaves in a skillet.
- Pulverize them with a pestle and mortar. Add a little salt, oil, and water to aid in the procedure.
- Now stir in the diced tomato, turmeric, red chili powder, salt, and tamarind extract.
- Mash them together until they form a pulp, then distribute it over the fish pieces.
- Sprinkle cornflour on top of the fish. The cornflour aids the masala’s adhesion.
- Refrigerate the fish for 15-20 minutes after marinating it.
- Fry the fish in the refined oil in a pan.
- Serve immediately with a squeeze of lemon and a couple of lemon wedges on the side.
Greenfish curry recipe
About Indian Green Fish Curry: Indian Green Fish Curry is a popular East Indian dish. Delicious and simple to make using everyday household items, and ideal for serving with steaming rice and chapattis. Before preparing the dish, season the fish with salt and turmeric.
- 2 oz. four green chilies
- 1/2 coriander leaves
- 2 to 3 flakes four cloves ginger Garlic
- One tablespoon tamarind paste
- 1/2 onion
- 1/2 teaspoon cumin
- Black pepper, a pinch
- 250 gms fish
- 1 cup water
- 1/2 teaspoon turmeric
How to make green fish curry
- In a food processor, combine coriander leaves, mint leaves, green chilies, ginger, garlic, and turmeric paste.
- In a vessel, heat the oil and add the chopped onion. Stir-fry until the onion is tender.
- Stir in the turmeric and pour the thick green mixture into the jar with a bit of water.
- After 5 minutes of stirring, season with black pepper powder and salt to taste. To make the desired gravy, add water.
- The fish should next be placed in the vessel. Cook for 5–10 minutes, or until the fish is done.
- Serve it over steamed rice or roti while it’s still hot.
Healthy fish and chips
Our slim fish and chips are made lighter by shallow frying the fish and baking rather than frying the chips, so you can enjoy this delicious British takeaway classic guilt-free—a quick and healthy method to get a taste of the British seashore.
- Four medium potatoes, sliced into thick wedges
- sunflower oil is a type of vegetable oil that is
- 1/2 teaspoon paprika
- 100g white breadcrumbs
- 1/2 tbsp. lemon juice, finely zested
- 2 tbsp. plain flour
- One medium beaten egg
- 4 x 125g thick white fish fillets, sustainably sourced
- serve with lemon wedges
How to make healthy fish and chips?
- Preheat the oven to 200°C/180°C fan forced/gas 6. Toss the potato with one tablespoon of oil, paprika, and a pinch of salt and pepper. Cook for 30 minutes, rotating once, until golden and tender, on a baking tray.
- Season the breadcrumbs and lemon zest, then place on a platter. Place the egg in a shallow bowl and the flour on another plate.
- The fish should be floured, dipped in egg, and then breadcrumb-coated. In a large nonstick frying pan, heat one tablespoon of oil and cook the fish for 2 minutes on each side, or until crisp and golden brown. Transfer to a baking tray and bake for 8-10 minutes, depending on thickness, on a shelf above the chips. Serve with lemon wedges and chips.
Ultimate fish cakes
There are a plethora of fish cake recipes available online. But there’s a difference between lovely fish cakes and great fish cakes! Instead of allowing everything to turn to mush, keep the potato chunky and the fish in large flakes. Meanwhile, adding garlic, chili, green onion, and thyme to the mix adds flavor.
- To make the tartar-style sauce, combine all ingredients in a mixing bowl
- mayonnaise (125 mL)
- One tablespoon capers (roughly chopped) (rinsed and drained if salted)
- One rounded teaspoon of horseradish cream
- 1 tsp Dijon mustard, rounded
- One tiny shallot, cut very finely
- One teaspoon finely chopped flatleaf parsley
- To make the fish cakes
- 450g fillets of skinned Icelandic cod or haddock from a sustainable source
- Bay leaves (two)
- Milk, 150 mL
- Maris Piper potatoes, 350g
- 12 teaspoon lemon zest, finely grated
- One tablespoon chopped flatleaf parsley
- One tablespoon chives, clipped
- 85g fresh white breadcrumbs, preferably a day or two old one egg flour for shaping
- 3-4 tbsp vegetable or sunflower oil for shallow frying lemon wedges and watercress.
How to make Ultimate fish cakes?
- Combine 125ml mayonnaise, one rounded tablespoon coarsely chopped capers, one rounded teaspoon creamed horseradish, one rounded teaspoon Dijon mustard, one small finely chopped onion, and 1 tsp finely chopped flatleaf parsley in a mixing bowl. Remove from the equation.
- Place 450g skinned Icelandic cod or haddock fillets and two bay leaves in a frying pan. Pour 150ml milk and 150ml water over the top.
- Cover and bring to a boil, then reduce to low heat and cook for 4 minutes. Remove the pan from the heat and set it aside, covered, for 10 minutes to continue gently cooking the fish.
- Peel and chop 350g Maris Piper potatoes into even-sized cubes in the meantime. Place them in a pot with just enough boiling water to cover them. Add a pinch of salt, return to a boil, and cook for 10 minutes, or until the vegetables are soft but not broken up.
- Remove the fish from the milk.
Striped bass is another favorite. It’s available in different forms. You can buy it canned or buy it fresh. The latter is the easiest, and it’s packed with flavor. You can even cook it in a wok. You’ll need to season it with lemon or citrus before cooking it. You can also make it with a marinade and eat it later. When it’s done, serve it with lemon and orange.