The Tribune - Spectrum


Sunday, September 30, 2001
What's Cooking

Have your fill of fish

COME September and the fish season is in after a gap of about four months. Though fish is not the staple diet of the people of the region yet it is relished by many a ‘‘kukad-crazy Punjabi’’. Light and protein -rich the fish and other seafood dishes take very less cooking time. But be careful not to overcook seafood as it will become dry and tough.

Pomfret in black bean sauce


Pomfret 1 large

Ginger (sliced) 1’’piece

Garlic flakes (chopped) 15

Spring onions 4


Green chillies 6

Soya sauce 2 tbsp

Juice of 1 lime

Sesame oil 3 tbsp

Black bean sauce 2cups

Salt to taste


Wash and clean pomfret and rub with salt and lime juice and marinate for sometime. Steam the marinated fish lightly.

Take a large sized flat tava and pour sesame oil on it and keep on high flame. Add ginger, garlic, chillies and spring onions one by one. Place pomfret on top of these vegetables. Sprinkle soya sauce and cover and cook on low heat for 7-10 minutes.Turn and cook the other side.

To make black bean sauce cook 200gm dark rajma beans till soft. Grind these in a mixer and add 3 tbsp sugar,1 tbsp soya sauce five to six cloves of garlic and 11/2 tbsp brown vinegar. Add 2 tbsp cornflour to the sauce mixture. Heat sesame oil and fry the bean mixture for 2-3 minutes. Cool and save it for use(the sauce can be prepared a day in advance).

To serve: Pour 1 cup black bean sauce in a large platter,place the pomfret on top. Cover with the vegetables and oil left on the tava and pour the remaining sauce over the pomfret. Decorate with flowers made from spring onions, carrots and tomatoes and serve hot.

Grilled fish in tomato sauce


Grilled fish in tomato sauce
Grilled fish in tomato sauce

Fish fillets (boneless) 350gm

Cheese (grated) 100gm

Olive oil 6 tbsps

Lemon juice 2tbsps

Garlic cloves (crushed) 3-4

Pepper 1/2tsp

Mixed herbs (basil,thyme or oregano) 1/2tsp

Onions 2

Tomatoes 3-4

Green chillies 2-3

Salt to taste


Mix 2-3 tbsp olive oil,lemon juice,3-4 crushed garlic flakes, pepper,1/2 tsp salt and herbs and marinate the washed and dried fillets with it. Marinate for about one hour and keep turning sides in between.

Pre-heat the oven and grill the marinated fillets in a baking dish at 200 C for 15-20 minutes.

Meanwhile,heat 3 tablespoon olive oil in a pan and add finely chopped onions to it. Stir for a minbute. Add chopped green chillies,tomatoes,salt and red chilli flakes. Cook till well blended and remove from fire.

Cover the grilled fish fillets with the tomato sauce. Sprinkle grated cheese and grill for 2-3 minutes more. Garnish with lemon wedges and spring onion flowers.

Garlic prawns


King prawns 600 gm

Ginger- garlic paste 2 tbsp

Tomato sauce 2 tbsp

Soya sauce 2 tbsp

Red chillies 10

Garlic flakes 10

Sesame seeds 2 tbsp

Green chillies 3

Coriander 1 tbsp

Sesame oil 3 tbsp

Lettuce leaves one bunch

Salt to taste


Shell and devein prawns.Wash twice and marinate in salt and soya sauce for 2 hours.Place 2 1\ 2 cup water in a flat vessel and add prawns,ginger-garlic paste,1 tsp ajinomoto and tomato sauce and boil till the prawns are tender.Grind garlic,chillies,sesame seeds mix in vinegar and cook over low heat for 10 minutes.

Place finely chopped lettuce in a bowl and arrange the prawns with their heads up.Sprinkle hot sauce on top of the prawns and serve.

Stuffed fish


Stuffed fish
Stuffed fish

Pomfrets (medium size) 4

Mushrooms 3/4cup

Grated cheese 1/2cup

Tomatoes (chopped) 3/4cup

Eggs 3

Bread crumbs 3/4cup

Chilli powder 2tsp

Turmeric 3/4tsp

Pepper 1 tsp

Juice of 2 limes

Oil 3tbsps

Salt to taste


Wash the fish and clean the insides. Make a cut from head to tail.Rub salt inside out. Sprinkle pepper powder and put lime juice on the fish. Rub chilli and turmeric powder on the outside and set aside.

Cook the mushrooms in 2 tbsp of butter and add grated cheese to these when soft. Divide this mixture into four parts and stuff the pomfrets. Seal with toothpicks or tie a string aroud the cut portion.

Brush the fish with beaten eggs and roll in bread crumbs. Heat oil in a large frying pan and shallow fry the fish one by one on low flame till golden on both sides.

Testing fish for ‘‘doneness’’

Insert a fork into the fish and twist gently. At the ‘‘just done ’’stage the fish will flake apart easily .If it resists flaking and has a transluscent pinkish white colour,it is not done.

A dry and mealy texture, on the other hand, indicates that the fish overcooked.