Everything You Need To Know About Chilli Fish Recipes

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

The Chilli Fish Recipes

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.

Keralan Special Seafood Curry

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

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.

Spiced, Creamy Pasta Tonnata
makes 4 serves

• 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.

Nanban Zuke

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

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.

Barbecued Salmon - Mexican Style

Not a traditional dish, but the Mexican flavours of lime, tequila, and jalapenos make this quick & easy meal work really well.

• 1 Kg fresh salmon fillets
• 3 limes
• 1/3 cup good Tequila (reposado or anejo)
• ¼ cup olive oil
• 2 jalapeno chillies, de-seeded and finely chopped
• 1 teasp chilli powder
• 1½ teasp white sugar
• ½ teasp sea salt
• 1 teasp butter

Cut or peel the zest from the limes and chop it finely and place in a bowl. The zest is the outer, green part of the peel - be careful not to include any of the white pith underneath is it is very bitter.

Squeeze ½ cup lime juice and combine with lime peel, chopped jalapenos, sugar, chilli powder, oil and salt.

Place salmon into the marinade and make sure it is coated all over. Cover with cling wrap.

Marinate in the fridge for a minimum of 1 hour, preferably 4 to 6 hours - making sure you turn the fish over every hour or so.

Place the salmon, skin side down, on the BBQ over medium heat and cook for about 6-8 minutes or until the salmon is still a little pink in the middle.

While salmon is grilling, pour remaining marinade into saucepan. Add the butter and boil to reduce the volume by half, thereby making a very nice, and easy, sauce.

Serve the salmon with grilled fresh vegetables and then pour the sauce over.

Quick Fish Molee

A quick and easy seafood curry from southern India.

Servings: 4-6

Ingredients:

• 2 teasp black mustard seeds
• 1½ cup chopped red onion
• 2 large garlic cloves, minced
• 2 teasp minced fresh ginger
• 2-3 serrano chillies, split lengthwise and seeds removed (leave in some seeds for a spicier sauce)
• ½ teasp turmeric
• ½ teasp freshly ground black pepper
• 1 cup diced tomato
• 700g-800g (1½ to 1¾ lb) snapper fillets, cut into 5cm (2 inch) squares
• 1 cup coconut milk
• ½ cup fish stock
• 8-10 fresh curry leaves
• ½ cup coriander (cilantro) leaves
• 6 lime wedges
• 1 teasp salt
• ¼ cup coconut oil (vegetable oil can substitute)

In a large, deep frying pan (skillet), warm the coconut oil over medium heat. When the oil is fragrant, stir in the mustard seeds.

When the mustard seeds begin to crackle and pop, stir in the onion. Once the onion has become limp, after about 2 minutes, stir in the garlic, ginger, chilies, turmeric, salt, pepper and half of the diced tomato.

Saute, stirring frequently, until the tomato has softened and begun to break down, about 5 minutes.

Push the onion mixture to the side of the pan and add the fish in a single layer.

With a spatula, scrape up enough of the onion mixture to smear over the tops of the pieces of fish.

Pour the coconut milk and fish stock over the fish. Scatter the curry leaves and coriander over everything. Cover and simmer 3 minutes.

Uncover and give the pan a swirl, rather than stirring the mixture, which could break up the fish.

Cook a few minutes more, uncovered, if needed to cook the fish through. The sauce is meant to be fairly thin.

Spoon into shallow bowls, garnish with the remaining tomato and lime wedges, and serve, accompanied by rice.

Snapper With Chilli, Eggplant,and Mint Rice

Makes 4 serves

• 300g brown rice
• 4 skinless snapper fillets (about 180g each)
• 3 baby eggplant, chopped
• 1 large brown onion, thinly sliced
• 1 tablsp ground coriander
• 2 red cayenne chillies, de-seeded, thinly sliced
• 1 bunch English spinach, roughly shredded
• 1 cup mint leaves
• zest and juice of 1 lemon, plus lemon wedges to serve
• 60ml (2 fl oz) vegetable oil

Cook rice in a pan of boiling salted water according to packet instructions. Drain.

Meanwhile, heat 2 tbs oil in a large frypan over high heat. Add eggplant and cook, stirring, for 3-5 minutes until golden. Turn heat to medium-high, add onion and stir for 5 minutes until onion is lightly caramelised. Add ground coriander and chilli and stir for 1 minute. Add drained rice, spinach and 1/4 cup (60ml) boiling water and cook, stirring, for 2 minutes or until spinach wilts. Season, then stir in lemon zest, juice and mint.

Heat a large pan on medium-high heat. Rub fish with remaining oil, season with salt and pepper, then cook for 3 minutes each side until cooked to your liking. Serve fish with rice and lemon.

Indonesian-Style Barramundi

makes 6-8 serves
You can also use snapper in this recipe.

• 1kg (2.2lb) Barramundi fillets or steaks
• 200ml (7 fl oz) (½ can) pilsner or pale ale
• 2 teasp minced garlic
• 1 teasp ground ginger
• habanero hot sauce, to taste
• 2 onions, sliced
• 1 lime sliced
• ½ cup kecap manis (sweet, thick soy sauce)
• 2 tablsp oil

Place the salmon in a shallow baking dish and pour the pour marinade over it.

Cover and refrigerate for at least one hour.

Remove from the marinade and transfer the salmon to a sheet of heavy-duty foil cut about 5cm (2 inches) larger than fish all around; bend edges up to make lip around the fish.

Sprinkle the green onions over the fish.

Cook the barramundi on a hot grill, but not directly over heat source (coals or gas).

Cover the grill and open the vent and cook for about 20 to 30 minutes, until the fish is opaque and flakes easily.

Serve with rice topped with crispy fried onions and garlic (any asian store)