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Fish for All!

Delicious and Mouth-Watering Fish Recipes That Everyone Will Enjoy!

BY: Valeria Ray

License Notes

Copyright 2020 Valeria Ray All Rights Reserved

All rights to the content of this book are reserved by the Author without exception unless permission is given stating otherwise.

The Author have no claims as to the authenticity of the content and the Reader bears all responsibility and risk when following the content. The Author is not liable for any reparations, damages, accidents, injuries or other incidents occurring from the Reader following all or part of this publication.

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Table of Contents

Introduction

If youre looking for different ways to change up your usual chicken dinner or lunch with a delicious fish dish, then look no further than this recipe book! This book consists of delicious fish recipes that will satisfy your taste buds and make them sing!

With this book, youll be able to put up all sorts of delicious fish recipes! All the recipes are detailed, easy-to-follow and versatile in nature and can be made by even the most beginner cook. So, choose a recipe and lets get started!

Lahori Fish Fry

A popular street food favorite from Lahore - Spicy fish pieces are coated in a crispy exterior for an absolutely delicious appetizer.

Makes: 6 servings

Prep: 25 mins

Cook: 10 mins

Ingredients:

Marinade -

• 2 lb. fish fillet, cut into pieces
• 2 tbsp. garlic paste
• 2 tsp. salt
• cup lemon juice

Coating -

• 2 tbsp. cumin seeds
• 5 tbsp. cilantro seeds
• 5 tbsp. chickpea flour
• 1 tbsp. chili flakes
• 1 tbsp. fenugreek
• 1 tbsp. turmeric
• Water
• cup oil for frying
• 3 tbsp. chaat masala

Directions:

In a bowl, mix together the shown marinade ingredients and all the fish to marinate for at least 20 minutes.

In a mixer or in a mortar and pestle, roughly grind the cumin and cilantro seeds.

In a separate bowl, sieve in the chickpea flour. Add the chili flakes, ground cumin and cilantro seeds, fenugreek, and turmeric. Mix thoroughly.

Add in a little water to this mixture to make a very thick paste. Add this paste to the fix and combine evenly.

Then, heat oil and fry fish until golden brown on all sides. This should not take more than 4 minutes.

Drain on a paper towel.

Sprinkle with chaat masala immediately and serve! The fish works best with mint chutney.

Turmeric Fish and Lentil Rice

Turmeric and lemon fish with garlic lentil rice.

Makes: 6 servings

Prep: 20 mins

Cook: 20 mins

Ingredients:

• 1 piece brown onion, chopped finely
• 2 tbsp. lemon juice, freshly squeezed
• 1 tsp. cumin, ground
• 1 piece lemon, sliced into wedges
• 1 cup basmati rice
• 400 grams lentils, canned, rinsed, drained
• 8 pieces fish fillets, white, 100 grams each
• 1 tbsp. olive oil, extra virgin
• 2 pieces garlic cloves, crushed
• 1 cups vegetable stock, reduced sodium
• cup Green beans, chopped
• 1 tsp. turmeric, ground
• 1/2 tsp. chilli flakes

Directions:

Pour the oil (1/2 portion) into a large skillet. Heat on med; once the oil is hot, stir in the garlic and onion. Cook for five minutes or until softened and fragrant, before pouring in the rice. Stir till rice is added in with the garlic and onion, then add the lemon juice and stock. Allow the mixture to boil before turning the heat down to low. Cover and continue cooking for ten minutes or until the rice is tenderly cooked and all the liquid is absorbed. Pour in the lentils and beans and mix well with the cooked rice. Cover and let sit for five minutes.

Stir the turmeric with the remaining oil, chilli, and cumin in a medium bowl. After seasoning with pepper and salt, drop the fillets and toss until well-coated.

Heat a large non-stick skillet on high. Place the coated fish on the hot pan and cook on each side for one to two minutes. Set aside on a platter.

Divide the lentil rice among individual plates. Add the turmeric fish on top.

Serve garnished with lemon wedges and enjoy.

Fish in Dill Sauce

Delicious perch fillets in dill sauce.

Makes: 4 servings

Prep: 5 mins

Cook: 10 mins

Ingredients:

• 1 tbsp. cream
• 1 tbsp. dill, chopped
• 2 cups white sauce
• 1 cup white wine or stock
• 1 tbsp. chopped parsley
• 2 tbsp. lemon juice
• 2 tbsp. butter
• 1 lb. perch fillets
• Seasoning powder
• Salt & pepper

Directions:

Season the perch with seasoning, salt & pepper. Put them in a greased pan and top with the parsley. Add the wine/stock and juice & cover with foil. Steam for 10 mins.

In a bowl, mix the white sauce, dill, cream & stock from the fish. Put on top of fillets and serve.

Spiced Baked Fish

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