Cook It 5 Ways: Fish
Fish pie makes for the perfect picnic meal.
We've all grown up on fish curry and rice or the occasional fish cutlets and fried fish. If you think the humble fish is good enough to have curried or fried, think again. Right from pies to pickles, you can make a lot more out of it.
Here are our picks for innovative ways to cook fish.
This is perfect to make for a family picnic. It’s filling, tasty and will keep all your folks full for longer. Start by boiling the potatoes and once completely boiled, mash them with milk, butter and some seasoning. Cook a delicate fish say pomfret or bhetki (or if you have access to freshwater fish) in water for a while, drain and add to a heated pan with peas, salt, pepper, chives, seasoning and cream. Let that cook for about 2 minutes. Transfer into a baking dish along with the mashed potatoes and bake until golden.
Who doesn’t love tacos? These fish tacos make for a great snack anytime of the day. Start by mixing together sour cream, lime juice, salt, pepper, jalapeno pepper, cabbage, green onions, chopped tomatoes and mix well. Season the fish with salt and pepper and pan fry it until fish is golden brown. Heat tortillas in the microwave on high until warm. Serve the fish in warmed tortillas topped with the sour cream mixture, cilantro and some lemon.
The easiest one-pot dish for a dinner party, this casserole will leave all your guests wanting for more. To make this, pre-heat your oven. Melt butter and mix the lemon juice and sour cream. Marinate the fish with salt and pepper and place in a casserole dish. Top it with onion rings and chopped tomatoes. Pour the sour cream mixture over fish, spread evenly and top with the cheese. Bake until fish is cooked and top with chopped cilantro.
Need a quick party appetiser? Try these fish croquettes. Begin by flaking the fish and mixing it with diced potato, parsley, chopped fennel, egg and butter. Add in the seasoning, salt and place in a refrigerator. Let it chill for about an hour until firm. Shape the mixture into croquettes and coat with egg and bread crumbs. Deep fry these and serve hot.
Keep all the mango and lemon pickles aside and pair your favourite dal-chawal with a tangy fish pickle. To make this, start by chopping and marinating the fish with salt, pepper, chili powder and turmeric. Deep fry and keep aside. In a pan, add in oil, ginger, garlic, curry leaves, mustard seeds, green chillies and saute. Add chilli powder and fenugreek powder. Mix well and add in the fried fish and again mix well. Check for salt, add vinegar and mix well.