HYDERABADI FISH WITH SESAME SAUCE
Another South Indian fish curry, this one from Hyderabadi. It is a very satisfying dish to prepare and eat. I suspect the sour character of this dish, which can be attributed to the tamarind, is an acquired taste. To offset this, I like to add a smattering of dark brown sugar at the end, but the choice is yours. The peanut butter is an integral component. If you cannot obtain fresh curry leaves you may use Thai basil leaves or ordinary basil leaves, but the taste will be quite different. Serve with rice and simply cooked vegetables. Adapted from a Madhur Jaffrey recipe.
Provided by Daydream
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Combine the chile powder, turmeric, coconut and coriander in a small dish.
- Place a cast-iron pan over medium high heat, add the sesame seeds, and stir and cook until they start to jump and emit a roasted aroma.
- Remove the pan from the heat and immediately add the combined spices from Step 1.
- Roast and stir the spices, off the heat, for another minute.
- Empty the roasted spices in to a bowl, allow to cool, then grind in batches until a fine texture (some of the sesame seeds may remain whole do not worry about this).
- In a large frying pan, add oil to a depth of 1/8 and heat over medium-high heat.
- When hot, add the onions and stir and saute 10 to 12 minutes until reddish brown, reducing the heat as necessary.
- Remove onion from pan, ensuring as much oil as possible remains in the pan, and drain on kitchen paper.
- Reserve 3 tablespoons of the oil.
- Place the fried onions, along with the peanut butter, ginger, garlic, 2 tablespoons of tamarind paste, the salt.
- and 1 cup of hot water into a blender, and blend until smooth.
- Run a spatula down the sides of the blender, stir, then blend briefly again before tasting and add a little extra salt or tamarind as you think fit.
- Heat the reserved oil in a large, wide, non-stick pan over medium-high heat.
- When hot, add the mustard seeds and cumin, allow the mustard seeds to splutter (just a few seconds) then take the pan off the heat and add the curry leaves and the blended sauce.
- Swish the second cup of hot water around in the blender container, then add to the sauce in the pan.
- Lightly season the fish on both sides with salt and pepper and slip them gently into the sauce in a single layer.
- Simmer gently over low heat until the fish is cooked, about 5 minutes, basting from time to time.
- Thin the sauce with a little water if it seems too thick, and season with a little brown sugar as desired.
- Note: The sauce can be prepared ahead and frozen or refrigerated until needed.
Nutrition Facts : Calories 509, Fat 26.5, SaturatedFat 7.4, Cholesterol 152.3, Sodium 801, Carbohydrate 20.3, Fiber 7.2, Sugar 6, Protein 50.5
BAKED FISH WITH SESAME AND GINGER
Here's a virtuous though incredibly flavorful way to prepare any firm white-fleshed fish like cod, halibut or rock fish. Marinate the fish in a bit of fresh ginger and sesame oil then bake in the oven for about 10 minutes. Finish it off with a sprinkling of black sesame seeds, chopped scallions and a few slices of pickled ginger. Serve over a bed of steamed spinach and tender white rice.
Provided by David Tanis
Categories dinner, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season each fillet lightly with salt and pepper. Combine ginger and sesame oil in a small bowl, then rub the mixture on the fillets, massaging with fingers to coat evenly.
- Place the fish in one layer in a baking dish, and tightly cover the dish with foil. Let the fish marinate at room temperature for 15 minutes, or refrigerate up to 3 hours and bring to room temperature before baking.
- Heat the oven to 400 degrees. Bake the fish on the top rack for 10 minutes. Remove foil and check to make sure the fish is cooked through. Return to oven for 1 or 2 more minutes, if necessary.
- Transfer the fish to plates or a serving platter. Sprinkle with sesame seeds and scallions and garnish with a few slices pickled ginger. Serve with stir-fried spinach and steamed rice, if desired.
Nutrition Facts : @context http, Calories 45, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 2 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 88 milligrams, Sugar 0 grams
FISH WITH SESAME SEED SAUCE
Make and share this Fish With Sesame Seed Sauce recipe from Food.com.
Provided by FDADELKARIM
Categories African
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle the fish with sea salt & refrigerate for at least 1 hour.
- Preheat the oven to 375 degrees. Spray a 9-inch baking pan with cooking spray.
- Mix the olive oil, salt & 1/2 cup of water in a nonstick skillet. Cook the onions in the skillet for 10 minutes or until the onions are soft & the water has evaporated.
- Allow the onions to slowly turn golden brown, stirring occasionally. Add the garlic & cook for another minute or two.
- Meanwhile, steam the fish over a pot of boiling water until the flesh is barely flaky. Cool & break into small pieces. Mix the fish in with the onions then spread into the baking dish.
- Combine the tahini & 1/4 cup water by beating well in a mixing bowl. Gradually stir in the lemon juice until smooth & creamy.
- Pour over the fish mixture & cook in the oven for 15 minutes. Allow to cool to room temperature.
- Serve cool or chilled, garnished with fresh parsley.
Nutrition Facts : Calories 386.2, Fat 25.9, SaturatedFat 3.7, Cholesterol 76.2, Sodium 396.6, Carbohydrate 14.6, Fiber 3.5, Sugar 3.6, Protein 25.9
HYDERABADI FISH CURRY WITH SESAME SEEDS AND TAMARIND
Number Of Ingredients 17
Steps:
- 1. Prepare the tamarind paste. Then, preheat the broiler. Place the onions and garlic on a cookie sheet and broil on the top rack of the oven or in the broiler, turning once or twice, until completely charred. Let cool, peel off most of the charred skin from the onions (leave a little of the second layer for flavor) and garlic, then process in a food processor or a blender to make a smooth paste. Leave in the work bowl.2. In a small nonstick skillet over medium heat, dry-roast together the coconut, sesame seeds, and red pepper flakes until golden, and remove to a bowl. Then dry-roast the coriander, 1 1/2 teaspoons cumin, and fenugreek seeds until a few shades darker. Let cool, then grind all the dry-roasted ingredients together in a spice or a coffee grinder to make as fine as possible. Add to the roasted onion-garlic paste and process once again to mix.3. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the remaining 1 teaspoon cumin seeds they should sizzle upon contact with the hot oil. Quickly add the curry leaves and asafoetida, then carefully (in case it splatters) mix in the processed onion-spice paste. Cook, stirring as needed, over medium heat until golden brown, about 10 minutes.4. Mix in the tamarind paste and cook about 2 minutes. Add the fish pieces and salt and stir carefully about 2 minutes. Then add the water and cilantro and simmer until the fish is flaky and opaque and the oil separates to the sides, about 10 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SESAME-CRUSTED FISH WITH BUTTER AND GINGER SAUCE
This recipe came out of a 2005 kitchen cage match between Mark Bittman and the chef Jean-Georges Vongerichten, in which Bittman, the home cook, sought to cook Chef Vongerichten's food more simply and perhaps just as deliciously. Judging by the quality of this particular dish, he succeeded.
Provided by Mark Bittman
Categories dinner, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees. Heat large, heavy skillet over medium heat. Put seeds on plate. Season fillets with salt and pepper and turn in seeds, patting to coat fillets as fully as possible with seeds. Add oil to skillet and when it shimmers add fillets.
- Brown fish on 1 side for a couple of minutes, then brown on other side for a minute or two. Remove skillet from heat, transfer fish to plate (even if not done) and place plate in oven.
- When skillet has cooled slightly, put over medium heat. Add butter, and when it melts add ginger. About 30 seconds later, add soy sauce and 1/4 cup water and stir to blend. Return fillets to skillet, along with accumulated juices.
- Turn heat to medium and cook fillets for about 1 to 3 minutes until desired doneness, turning 3 or 4 times. (If the pan dries out, add 2 or 3 tablespoons water.) Fish should be done when a thin-bladed knife meets little resistance at fillet's thickest point. Serve pan juices over fish.
Nutrition Facts : @context http, Calories 435, UnsaturatedFat 18 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 7 grams, Sodium 561 milligrams, Sugar 1 gram, TransFat 0 grams
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