How To make Dried Kingfish
Stephen Ceideburg 1 Kingfish, 1 to 1-1/2lb
1 tb Finely sliced shallot
2 tb Shredded green mango
1 ts Shredded hot chilli
2 tb Fish sauce
3 tb Lime juice
1 ts Palm sugar
2 c Cooking oil
Snagged an excellent new Thai cookbook yesterday. It's "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN 0-943389-05-4.
This is a big, well-illustrated-with-color=photos book. Mike hauled it home yesterday with another one, "Keo's Thai Cuisine". (Being no dummy, he realizes that new cookbooks inspire me to cook so every so often he'll grab something for me to avoid having to cook himself.) But it wasn't that simple... He'd bought them both, but intended to keep one and send one on as a thank-you gift to a fellow that took him and Laurie sailing a couple of weeks ago. "You get to choose one to keep." The dreaded words... I paled, started to shake. Sweat beaded my brow. I grabbed the fanciest one
the hard bound "Keo's" book:
and paged through it, awed by the illustrations, impressed by the recipes. Then I grabbed "Elegant Taste" and started on the first page, intending to skip through it. Instead I went through the entire book, page by page, from start to finish. I slammed it shut. "This one." "Elegant Taste" explains Thai ingredients (and gives both the Thai names and spells them out using the Thai alphabet), makes sensible recommendations for substitutions and has relatively simple but very good and authentic looking recipes, each of which is illustrated by a beautiful color photo. This can be really helpful when one is cooking a new dish and isn't sure of what it should look like and what garnishes to use. Garnishes are particularly important in Thai cooking as they're meant to be eaten with the dish but often are not referred to in the recipe. For instance, in the following recipe the dish is presented on a platter with a half dozen or so scallion brushes and tomato slices, neither of which are referred to in the recipe. As for this recipe, some of you might remember a while back when I was raving about a dried, fried fish dish I'd had in a Thai place, but couldn't find in a cookbook. It was in "Elegant Taste" and here it is. Plan Samli Daet Diao (Fried Sun-Dried Kingfish) Preparation: Wash, clean and butterfly the fish leaving the two sides joined along the belly. Open the fish out flat so that the skin is downward, remove the bones, and score the flesh with a knife. After allowing it to dry, lay the fish opened out flat in strong sunshine for five to six hours, turning regularly so the sun strikes both the skin side and the interior. Pour the oil into a deep frying pan and place on medium heat. When the oil is hot, place the fish, still opened out, in the oil. When the lower side becomes crisp and golden, turn the fish and continue frying until it is done on both sides; then, remove from the pan, drain, place on a serving dish. Toss the shallots, mango and chilli together, seasoning with fish sauce, lime juice and palm sugar so that a sour taste is the predominant one. Spoon into a bowl and serve with the fish. Serves two to three. From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN 0-943389-05-4.
This dish is very savoury with a crunchy/chewy texture. The version I had in the restaurant still had bones but was so well fried that I just munched up the bones and all. Incidentally, I'm going to buy the "Keo's" book as well. It looks quite good too but seems to be tailored more toward Western kitchens. For instance, it calls for brown sugar rather than palm sugar in most recipes. Now that's a perfectly adequate substitution, but why bother when I have palm sugar on hand? (Smug grin.)
How To make Dried Kingfish's Videos
KING FISH RECIPE | SURMAI FISH CURRY MASALA | VANJARAM FISH RECIPE
King Fish Recipe | Surmai Fish Curry Masala | Vanjaram Fish Recipe | Seer Fish Curry | Surmai Fish Curry | Surmai Fish Curry Recipe | King Fish Curry Recipe | Vanjaram Fish Curry | Fish Gravy Recipe | Fish Curry Recipe
Ingredients for Surmai Fish Curry:
(Tsp- Teaspoon; Tbsp- Tablespoon )
- Fish Steaks - 500 gms (King Mackerel/Surmai/Vanjaram)
For the Masala Paste:
- Coriander Seeds- 1.5 tsp
- Cumin Seeds- 1.5 tsp
- Kashmiri Chillies- 5
- Black Peppercorns- 8
- Tamarind Juice/Pulp- 4 tbsp
- Salt- 1/2 tsp
Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 1 tsp
Other Ingredients:
- Grated Onion- 2 small (100 gms)
- Green Chillies, slit- 3
- Ginger Garlic paste- 1.5 tsp
- Coconut Milk- 1 US cup measure
- Salt- 3/4 tsp
- Groundnut Oil or any white oil - 3 tbsp
- Coriander leaves, chopped- 3 tbsp
Preparation:
- Take thick steaks/fillets of King Fish/Surmai. Wash and pat dry. Set aside.
- Dry roast the Coriander seeds, Cumin seeds, Black Peppercorns & Kashmiri Chillies in a pan on low heat for 2-3 minutes. Set aside to cool.
- Soak small lemon sized tamarind in water to take out pulp/juice. Once soaked, take out 4 tbsp juice from it. You can use readymade tamarind pulp too but use less quantity since that tends to be very sour.
- To make the Masala Paste, add the roasted & cooled spices in a grinder and grind to a coarse powder. Now add the tamarind pulp and 1/2 tsp salt. Grind it to a smooth paste by adding 3-4 tbsp water.
- Grate the onions and slit the green chillies.
- Prepare the coconut milk by blending together coconut pulp with water. Strain the coconut using a cloth or sieve/strainer. You can also use readymade coconut milk.
Process:
- Heat the groundnut oil in a pan and add the slit green chillies. Give a stir and add the grated onion. Mix and fry on medium heat for around 5-6 mins till onion changes colour.
- Now add the ginger garlic paste, give a mix and fry on low heat for 2 mins.
- Add the Masala paste (made in the grinder) and mix it well.
- Add the turmeric & red chilli powders and fry on medium heat for 4-5 mins till oil separates.
- Now add 1 cup coconut milk and 200 ml water and give a mix. Add 3/4 tsp salt. Cook on low heat for around 2-3 mins till oil separates.
- Give a mix and add the King/Surmai fish steaks and give a gentle stir.
- Cover & cook on low heat for around 15 mins.
- Shake the pan gently to mix.
- Garnish with chopped coriander leaves and simmer for around 2 mins.
- Serve with white rice.
#kingfishrecipe #surmaifishcurry #vanjaramfishcurry #fishcurry #spiceeatsrecipes #spiceeatsfishcurry
CHILLI FISH | CHILLI FISH RECIPE | RESTAURANT STYLE CHILLI FISH
Chilli Fish | Chilli Fish Recipe | Restaurant Style Chilli Fish Recipe | Chilli Fish Chinese Style | Chilli Fish Recipe Indo Chinese Style | How to make Chilli Fish | Chilli Fish Dry Recipe
Ingredients for Chilli Fish:
Boneless fish cubes- 300 gms
Marinate with:
- Salt- 1/2 tsp
- Red Chilli powder- 1/2 tsp
- Lemon juice- 1 tsp
- Ginger garlic paste (watery)- 1/2 tsp
Batter/mix to be added to marinated fish cubes:
- All purpose flour/maida- 1 tbsp
- Cornflour- 2 tbsp
- Pepper powder- 1/4 tsp
- Egg white- 1
- Salt- a pinch
- Garlic, chopped- 5-6 cloves (2 tsp)
- Green chillies, thinly sliced- 2
- Spring onion chopped- 2 tbsp
- Onion petals- 1 small white onion
- Green pepper/capsicum cubed - 1 cup
Sauce mix:
- Red Chilli Sauce- 2 tbsp
- Tomato sauce- 1 tbsp
- Soy sauce- 2 tsp
- Vinegar- 1 tsp
- Cornflour slurry- 1 tbsp cornflour mixed with 2 tbsp water
- Oil- for deep frying and 1 tbsp for sautéing
Preparation:
- Wash and cut the boneless fish into cubes, pat dry.
- Marinate the fish cubes with the items mentioned. Mix well and set aside for 15 mins.
- Add the items for the batter to the marinated fish cubes and mix well.
- Heat oil in a pan/wok for deep frying (180 C)
- Fry the fish cubes in hot oil till golden. This should take around 3 mins(heat can be reduced to 160 C)
- Don’t overcrowd the pan & fry in 2 batches.
- Chop the garlic, spring onion whites and greens.
- Slice the green chillies, cube the green pepper and take out petals from 1 small white onion.
- Prepare the sauce mix.
Process:
- Take a wok/kadai and heat 1 tbsp of oil.
- Add the chopped garlic and spring onion whites. Give a stir.
- Now add the sliced green chillies, mix & sauté for 15 secs.
- Add the green pepper & then the onion petals. Sauté on high heat for 30 secs.
- Add the fried fish cubes, mix and keep sautéing on high heat for another 1 min.
- Now pour in the sauce mix and mix it well to coat the fried fish pieces.
- Add the cornflour slurry & mix it well till it dries up and coats the fish pieces.
- Add some chopped spring onion greens, mix and serve hot.
#chillifish #chillifishrecipe #chillifishdry #indochinesechillifish #spiceeats #spiceeatsrecipes
മീൻ പൊരിച്ചത് (വറുത്തത്) | Fish Fry Recipe - Kerala Style Malayalam Recipe
Even though Fish Fry is seemingly simple, it's quite a task to achieve the perfect taste. The right balance of Salt, Chilli Powder and the other ingredients for the marinade, along with the extra tip of flavour boosting elements, makes this fool proof Kerala Style Fish Fry recipe, extremely worth.
#fishfry
???? SERVES: 3
???? INGREDIENTS
Fish (മീൻ) - 400 gm (After Cleaning)
Turmeric Powder (മഞ്ഞള്പൊടി) - ¼ Teaspoon
Kashmiri Chilli Powder (കാശ്മീരി മുളകുപൊടി) - 2 Tablespoons
Crushed Pepper (ചതച്ച കുരുമുളക്) - 1 Teaspoon
Ginger-Garlic Paste (ഇഞ്ചി-വെളുത്തുള്ളി അരച്ചത്) - 1 Tablespoon
Lime / Lemon Juice (നാരങ്ങാനീര്) - 1 Tablespoon
Coconut Oil (വെളിച്ചെണ്ണ) - 1+3 Tablespoons
Salt (ഉപ്പ്) - ½ Teaspoon
Water (വെള്ളം) - 1 Tablespoon
Garlic (വെളുത്തുള്ളി) - 6 Cloves
Shallots (ചെറിയ ഉള്ളി) - 6 Nos
Curry Leaves (കറിവേപ്പില) - 2 Sprigs
Ginger-Garlic Paste Recipe:
???? STAY CONNECTED
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Surmai sukka | King fish dry gravy | Surmai recipe | seafood recipe | Fish recipe | fish curry
Surmai sukka | King fish dry gravy | Surmai recipe | seafood recipe | Fish recipe | fish curry
Dried King Fish Curry || Crispy & Tasty Fish recipe
Goan Fish Curry Recipe | Fish Curry Recipe | गोवा की स्वादिष्ट फिश करी | Chef Sanjyot Keer
Full written recipe for Goan Fish Curry
Prep time: 10-15 minutes
Cooking time: 30-35 minutes
Serves: 4 people
Ingredients:
KINGFISH | सुरमई 4 PIECES
SALT | नमक TO TASTE
COCONUT | नारियल 1 NO. / 1 CUP PACKED (SCRAPED)
KASHMIRI RED CHILLI | कश्मीरी लाल मिर्च 4-5 NOS.
CORIANDER SEEDS | धनिया 1 TBSP
BLACK PEPPERCORNS | साबुत काली मिर्च 7-8 NOS. (OPTIONAL)
CUMIN SEEDS | जीरा 1/2 TSP
GARLIC | लेहसुन 5-6 CLOVES
GINGER | अदरक 1 INCH
TAMARIND | इमली MARBLE SIZED BALL
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
WATER | पानी AS REQUIRED
ONION | प्याज़ 1 SMALL. (CHOPPED)
SALT | नमक A PINCH
WATER | पानी AS REQUIRED
GREEN CHILLI | हरी मिर्च 1-2 NO. (SLIT)
KOKUM | कोकम 3-4 PIECES.
TRIPHAL | त्रिफल 1/4 TSP
SALT | नमक TO TASTE
Method:
Sprinkle salt to taste over the fish slices & give it a gentle rub, then flip the slices & season the other side similarly.
Place the seasoned fish inside the fridge until you add it in the gravy.
To make the paste for the curry add the scraped coconut into the mixer grinder jar along with kashmiri red chillies, coriander seeds, black peppercorns, cumin seeds, garlic, ginger, tamarind, turmeric powder, then finally add water as required & grind everything into a fine paste.
In a bowl or a small plate add a chopped onion, sprinkle a pinch of salt & mix it with your finger while mashing them gently.
Further add these onions in a clay pot or any vessel that you’re cooking the fish curry in along with the paste then add water as required to make a thin curry.
Switch on the flame to high & bring the curry to a boil, add slit green chillies & kokum once the curry comes to a boil & stir well, let the curry simmer for 2-3 minutes.
Next add the fish then crush & add the Sichuan peppercorns, do not stir the curry using a spatula, instead lift the pot using a cloth & swirl it around to gently mix everything.
Taste the curry for salt at this stage & adjust accordingly, continue to cook the curry for 8-10 minutes until the fish is cooked.
Your delicious goan fish curry is ready, serve it hot with rice.
#YFL #SanjyotKeer #goanfishcurry
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