The trick to preparing restaurant-worthy dinners at home is to use fantastic fish recipes. You should never feel compelled to cook salmon in the same way twice. Fish is cooked in different ways all around the world and is hugely loved by most people. In various countries, it is said that, if you don’t like fish it’s because it is not cooked with a good recipe. Eating fish is not only a treat for your tongue but is also good for your health.
For one thing, eating fish or shellfish twice a week can lower your chance of dying from a heart attack by 30%. Fish consumption has been related to lower triglycerides, as well as a lower risk of stroke and high blood pressure. Eating fish may also help to prevent cancer, protect skin from sun damage, and relieve arthritis pain, according to research. All of these advantages are due to the omega-3 fats found in seafood, which have an antioxidant and anti-inflammatory effect on every cell in the body. Let’s go over some of the most loved fish recipes around the world.
1. Fish Recipes- Bengali Fish Curry (Machher Jhol)
Talking about the fish dishes and not including Bengali Fish Curry is a food crime. The good ol’ fish curry is a mainstay of the everyday Bengali lunch and dinner menus. It is very popular in Bangladesh and some parts of India. Fish curry, like doi maach(fish with yogurt), comes in a variety of flavors. The classic recipe, on the other hand, is all about fish, potatoes, and gravy. It’s a deliciously flavorful, runny fish curry. It is in the form of a very spicy stew or gravy that is served with rice. Machher Jhol is liberally seasoned with turmeric, garlic, onions, grated ginger, and South Asian spices. This is a classic among the fish recipes.
For the Fish:
- 2 1/4 pounds (1 kilogram) carp steaks, cleaned and scales removed, thickly cut
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 1/2 cup mustard oil, vegetable oil, canola oil, or sunflower cooking oil
For the Gravy:
- 1/4 cup mustard oil, vegetable oil, canola oil, or sunflower cooking oil
- 3 medium potatoes, peeled and cut into quarters
- 1 bay leaf
- 5 green cardamom pods, bruised
- 1/2 teaspoon cumin seeds
- 1 large onion, ground to a smooth paste in a food processor
- One teaspoon of ginger paste
- 1 teaspoon garlic paste
- 2 tomatoes, chopped very fine
- 1/2 teaspoon turmeric
- 1 teaspoon coriander
- 1/2 teaspoon cumin
- 2 tablespoons plain yogurt
- 1 1/2 to 2 cups hot water
- 1/4 cup fresh cilantro, chopped very fine
For Fish recipes
- Firstly, pat each piece of fish dry with a paper towel.
- After that place the fish on a flat plate. Meanwhile, sprinkle the turmeric and salt over the fish and toss well to coat each piece thoroughly in the marinade. Leave it for 30 minutes.
- Set up a frying pan on medium heat to fry the fish once it has marinated. Then heat the cooking oil in the pan.
- Fry the fish pieces until they are golden brown on both sides. Don’t overcrowd the pan, and be gentle with the fish, since it cooks quickly and can easily break. Remove to paper towels to drain and save for later use once fried.
For the gravy
- Pan-fry the potatoes in the same oil (adding more if required) until they are half-cooked and brown. Drain on paper towels and set aside for later use.
- On medium heat, add the bay leaf, cardamom pods, and cumin seeds to the frying oil. Sauté until the spluttering has stopped.
- Thirdly add the onion paste, ginger paste, and garlic paste and fry for 4 to 5 minutes.
- Add the tomatoes, turmeric, coriander, cumin, and yogurt. Stir everything together thoroughly. Fry this spice mixture until it begins to separate from the oil, forming a sheen on top. It could take up to ten minutes
- 1 1/2 to 2 cups hot water, as well as the previously fried potatoes, should be added to this mixture. Bring to a boil, then turn down to low heat. Cook until the potatoes are tender but not mushy.
- Now gently toss in the previously cooked fish pieces to the gravy. Cook for another 4 to 5 minutes.
- After that, turn off the heat and garnish the dish with the fresh, chopped cilantro leaves. Finally, serve with freshly prepared plain rice.
2. Fish Recipes- Fish and Chips
This simple fish dish is a British classic and a national meal that everyone can’t seem to get enough of. You can buy them in one of the thousands of fish and chip shops across the country, or make them yourself. The fillets are immersed in a flour batter that contains both dark beer and sparkling water, resulting in light, crispy fried fish. Freshly chopped fried potatoes are used as “chips.” To ensure that both the fish and the chips are ready to eat at the same time, fry the chips first, then the fish, then the chips again (for that crisp outer and fluffy interior). This is among the easiest and most classic fish recipes. Serve with a pint of beer and take the pub home with you.
For the Fish Recipes:
- 7 tablespoons (55 grams) of all-purpose flour, divided
- 7 tablespoons (55 grams) corn-starch
- 1 teaspoon baking powder
- Sea salt, to taste
- 1 pinch freshly ground black pepper, to taste
- 1/3 cup dark beer, cold
- 1/3 cup sparkling water, cold
- 4 (7-ounce) fish fillets (thick, white fish)
For the Chips:
- 1 kg potatoes, peeled
- 1 quart (1 liter) vegetable oil, or lard, for frying
- Firstly, set aside 2 tablespoons of flour. Combine the remaining flour, cornstarch, and baking powder in a large mixing bowl. Season with a bit of salt and pepper.
- Add the beer and sparkling water to the flour mixture and whisk continually until you have a thick, smooth batter. Allow the batter to rest in the refrigerator for 30 minutes to 1 hour.
- Meanwhile, cut the potatoes into a little less than 1/2-inch-thick slices, then slice these into 1/2-inch-wide chips. Place the chips into a colander and rinse under cold running water.
- After that, place the washed chips into a pan of cold water. Bring to a gentle boil and simmer for 3 to 4 minutes.
- Meanwhile, blot the fish fillets dry with a paper towel. Season with a pinch of salt and pepper.
- In a big, deep saucepan, heat the oil to 350 degrees F. Cook the chips in the fat for about 2 minutes, a few handfuls at a time. Remove the chips from the fat once they are somewhat cooked and drain.
- In a small bowl, place the 2 tablespoons of flour leftover from the batter mix. Then shake off extra flour after tossing each salmon fillet in it.
- Immediately dip into the batter, coating the entire fillet.
- Make sure the oil temperature remains at 350 degrees Fahrenheit. Fry for about 8 minutes, or until the batter is crisp and golden, flipping the fillets with a large spatula halfway through.
- Remove the fillets from the hot oil once done and put them on paper towels. Season with salt. Keep heated by covering with greaseproof paper (parchment paper).
- Preheat the oil to 400 degrees F, then fry the chips for 5 minutes, or until golden and crisp. . Season with salt and pepper.
- Finally, Serve with your favorite dipping sauce.
3. Fish Recipes- Thai Coconut Fish Curry
Thai fish curry is a quick and easy dinner that tastes like a special treat. The fish is cooked in a fragrant coconut curry sauce brimming with Thai flavors. This light but powerfully flavored Thai coconut fish curry is aromatic and zesty, and it’s excellent eaten with rice for dinner.
- 1 tbsp oil
- 500 g (1lb) white fish
- 1 tsp salt
For the Fish Recipes (Thai red curry)
- 1 tbsp oil
- 1 onion finely chopped
- 3 garlic cloves crushed
- 3 tbsp Thai red curry paste
- 400 g (14oz) coconut milk
- 1 tsp fish sauce
- 1 tsp brown sugar
- 2 tsp lime juice
- a handful of fresh herbs Basil, coriander/cilantro, mint
To serve with the fish recipes
- steamed rice
- lime wedges
- sliced chilies
- Firstly, dry the fish with paper towels before drizzling it with oil and seasoning it with salt.
- Sear till golden brown on both sides in a heated pan, then remove and put aside.
- Sauté the onion and garlic in the same pan until tender and transparent.
- Cook for a few minutes, until the curry paste, is fragrant. In a large mixing bowl, combine the coconut milk, fish sauce, lime juice, and brown sugar.
- Bring to a low simmer and cook for 8-10 minutes, or until the sauce has thickened significantly. If required, taste and adjust seasoning.
- Cook the fish in the pan for 2-3 minutes, or until it is fully done.
- Finally, Serve with lime wedges and steamed rice, garnished with fresh herbs and thinly sliced chilies.
4. Fish Recipes- Bouillabaisse
Bouillabaisse is a traditional French cuisine from the south of France, namely in the port city of Marseille. It calls for a variety of fish and was historically cooked with whatever the fisherman hadn’t sold earlier in the day.
There are many different types of bouillabaisse, and even in Marseille, there are heated discussions about how to cook it properly. The most important thing is to use a variety of fish and to make sure that the fish is really fresh. In Provence, you’d use a variety of Mediterranean fish, but in other places, we have to create replacements since we can’t acquire those species fresh.
Saffron, which also gives the soup its orange color, orange zest, and fennel are all flavors included in bouillabaisse broth.
Sauce for Bouillabaisse fish recipes:
- 1 tablespoon hot fish stock or clam broth
- 2 cloves garlic, peeled
- 1 small red hot pepper
- 1/2 teaspoon salt
- 1/4 cup soft white bread, pulled into bits
- 1/2 cup olive oil
Fish Receipes For Bouillabaisse:
- 3 pounds of at least 3 different kinds of fish fillets (such as sea bass, red mullet, haddock, halibut, cod, conger, or red porgy), cut into 2-inch pieces
- 1 pound mussels or clams
- 1 pound squid or crab
- 1/4 cup extra virgin olive oil
- 1 cup onions, thinly sliced
- 2 leeks, white and light green parts only, thinly sliced
- 1/4 fennel bulb, thinly sliced, or 1 teaspoon fennel seeds
- 2 cloves garlic, crushed
- 3 large tomatoes, roughly chopped
- 1 bay leaf
- 3 sprigs of fresh thyme
- 1/2 teaspoon saffron threads
- 2 teaspoons salt
- 1 long, wide strip of orange zest
- 1 cup clam juice or fish stock
- 1/4 teaspoon freshly ground black pepper
- Sliced rustic French bread, plain or toasted
- At first, fill a blender halfway with hot fish stock or clam broth. Add the garlic, red pepper flakes, salt, and bread to the pan. Blend until the mixture is completely smooth. Slowly drizzle in the olive oil while the mixer is still running, and stop when the oil is gone. Set it aside.
- In a large pot, heat 1/4 cup olive oil over medium-high heat. Add the onions, leeks, and fennel to the heated oil. Toss the veggies in olive oil to coat them. After that, cook for 10-15 minutes on medium heat, until softened but not browned.
- Crush the garlic and combine it with the chopped tomatoes, bay leaf, thyme, saffron, salt, and orange zest in a large mixing bowl. Cook for another 10 minutes, or until the tomatoes are mushy.
- Boil 2 cups of water. Meanwhile, place the fish pieces on top of the vegetable mixture and pour the boiling water over them. Add clam juice or fish stock. Bring everything to a boil, then reduce to low heat and cook for about 5 minutes, uncovered.
- Simmer for 10 minutes more, uncovered, after adding the mussels, squid, and/or crab, pushing aside the fish so that the shellfish is now covered in liquid.
- Season with freshly ground black pepper and more salt as needed. Then from the broth, remove the bay leaves, thyme sprigs, and orange zest.
- Remove the fish and shellfish to a plate to keep warm before serving. In each bowl, place a thick slice of crusty French bread (simple or lightly toasted) and a dollop of rouille sauce on top.
- Finally, Pour the soup stock over the bread, then serve.
5. Fish Recipes- Bacalhau à Brás
Bacalhau à Brás is a Portuguese meal composed of salted cod flakes, onions, and thinly sliced fried potatoes, all linked together by scrambled eggs. It’s typically served with black olives and fresh parsley on top. Portuguese eats it as lunch, dinner, or even brunch.
- 1 pound dried salt cod soaked overnight and cooked
- 7 tablespoons olive oil divided
- 1 1/2 pounds of russet potatoes peeled, cut into matchstick-size strips (about 6 cups)
- One large onion thinly sliced
- 1 bay leaf
- 8 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons chopped flat-leaf parsley leaves divided
- 18 black or green olives
- At first, Flake the fish, discarding any bones.
- In a heavy, big nonstick skillet, heat 4 tablespoons of the oil over medium-high heat. Cook, in batches, until the potatoes are crisp and golden, about 7 minutes per batch. To drain the potatoes, place them on paper towels.
- In the same skillet, add 1 tablespoon of oil. Meanwhile, sauté the onion and bay leaf for about 15 minutes, or until golden.
- After that, remove the bay leaf and toss it out.
- Reduce the heat to a low setting. Toss the onion pieces in the skillet with the remaining 2 tablespoons of oil.
- On the other hand, Combine the fish and potatoes in a mixing bowl.
- In a large mixing bowl, whisk together the eggs, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Similarly, toss the fish combination in the skillet with the egg mixture and 3 teaspoons of parsley.
- Cook, turning periodically until the eggs are lightly set, about 3 minutes over medium heat. Place the eggs on a serving plate.
- Finally, Serve with the remaining 1 tablespoon parsley and olives as a garnish.
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