Everything You Need To Know About Chilli Fish Recipes

Here's my collection of the best chilli fish recipes that we have come across so far. Here at chillies-down-under.com team I'm a big fan of Asian style fish dishes and while they will have a strong presence in this list I will make sure other styles are fairly represented as well.

Remember, unless otherwise stated, you can substitute other types of fish for that used in the recipe.

Mexican Style Ceviche

Keralan Special Seafood Curry

Spiced & Creamy Pasta Tonnata

Nanban Zuke

makes 4 serves

• 500g snapper fillet (or other firm fish that flakes)
• 6 limes, juiced (Enough Juice to cover fish)
• 1 cup fresh tomato, diced
• 1 green capsicum, de-seeded and chopped
• 5 tablsp fresh coriander, chopped
• 2 jalapeno chillies, de-seeded and chopped
• 2 tablsp white vinegar
• 1 medium onion, finely chopped
• 1/2 teasp Tabasco sauce
• lettuce leaf (iceberg is a suitable variety)(to line bowls)
• 1/4 teasp black pepper
• 1/2 teasp oregano (fresh if possible)
• 1/4 teasp sea salt
• avocado
• black olives, sliced

Cube the fish into 1 - 1½ cm square pieces.

Marinate fish in the lime juice in the fridge overnight (this step cooks the fish) - stir every couple of hours (as long as you're awake that is).

Pour off most of the lime juice (just leave it moist). Make sure you throw the lime juice out - it's not really safe for anything else.

Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.

Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.

The below recipe is a true Keralan classic as indicated by the presence of Kudampuli in the ingredient list. This is difficult, but not impossible, to obtain if you have an asian store that has an Indian bent to it.

Kudampuli, othwerwise known as Keralan tamarind, is the dried rind of the fruit of the Gambooge tree and is used in Kerala fairly exclusively for giving a sour taste to fish curries.

If you can't get it, substitute in some tamarind pulp as it is sort of the same.

• 500g fish fillets
• 200g prawn flesh, raw but peeled
• 1 medium onion, finely chopped
• 1 teasp tumeric powder
• 2 teasp coriander seed powder
• 1 teasp ground black pepper
• 3 green cayenne chillies (or similar), de-seeded and coarsely chopped
• 2 teasp chilli powder (choose your preferred heat level)
• 2 cloves garlic, finely chopped
• 2-3cm piece ginger, thinly sliced
• 1 cup water
• 2 cups coconut cream
• 4 pieces Kudampuli, or substitute in 2 teasp tamarind pulp(no seeds)
• 1 teasp yellow mustard seeds
• 1/2 teasp fenugreek seeds
• 6 curry leaves
• salt
• 2 tasblesp vegetable oil

Heat vegetable oil on high and add the mustard and fenugreek seeds and let them pop.

Add the onion and garlic and saute on medium until the onion is clear.

Then add the ginger and when this becomes fragrant add the salt, tumeric, coriander seed, and black pepper and stir for few seconds.

Add the tomato, kudampuli (or tamarinf pulp) and one cup water and one cup of the coconut cream and simmer until the tomato is cooked.

Then add fish fillets, prawns and the remaining 1 cup coconut milk. Cook till it is done on a low heat.

When the oil begins to float on top, place the green chillies and curry leaves over it.

Keep the lid closed and remove from heat and let stand for 5 minutes.

Serve with rice and I'd also suggest a glass or two of chilled riesling.

• 500g penne pasta
• 1 tablsp olive oil
• 1 clove garlic, finely sliced
• 1 small brown onion, finely chopped
• 1 or 2 jalapeno chillies, de-seeded and finely chopped
• ½ teasp coriander seed powder
• 500g jar pasta sauce
• ½ cup parsley (flat or curley), finely chopped
• 1/2 cup thickened cream
• 200g kalamata olives, drained & pitted
• 2 x 185g cans tuna in oil, drained and flaked

While the pasta is cooking. heat the oil in a frying pan over medium-high heat and saute the onion and garlic until the onion is soft.

Add pasta sauce and heat until it is almost boiling then reduce heat to medium-low and mix in the olives, half the parsley, the cream, and salt and pepper.

Cover this mixture and let it simmer, not boil, for 5 minutes until hot. Then, turn off the heat and stir through the tuna and let it sit for 2 minutes.

Drain the pasta, reserving 1/4 cup water and then add the pasta and water back to the saucepan. Add the tuna mixture and remaining parsley.

Toss over low heat to combine and then serve.

This recipe is a simple yet classic example of the Japanese style.

Should serve 3-4 people.

Marinade

• 2 tblsp light soy sauce
• 1 small chilli (serrano, birds eye, etc) seeded and finely chopped
• 2 tblsp sake
• 700g mackerel fillets, cut into bite-sized pieces
• cornflour
• oil for frying

Sauce

• 0.5 cup rice vinegar
• 0.5 cup sugar
• 0.3 cup water
• 1 teasp salt
• 1 tablsp sake
• 1 small chilli (serrano, birds eye, etc) seeded and finely chopped
• 1 tablsp light soy sauce

Garnish

• 2 spring onions, finely chopped
• 0.5 small green capsicum, cut into thin strips
• 1 cayenne chilli seeded and finely slivered
• a few slices frish ginger, cut into slivers

Combine the sake, light soy sauce and chilli in a bowl and marinade the mackerel in it in a fridge for around 20 minutes. Take out the fish and let it drain for a minute. Dust with cornflour and fry in the oil in a frying pan until golden brown.

Blend the sauce ingredients together, place the fish in a serving dish, and pour the sauce over the fish.

Pour boiling water over the spring onion, capsicum, and chilli, leave for 30 seconds, then drain. Sprinkle the spring onion, capsicum, chilli, and ginger over the fish.

Serve.