Side Dish – Fish
Lent went by, and so did Easter! My intention was to post a lot of vegetarian dishes all through Lent, favourites at home, and with Catholic friends. But!

Lots of fish around these days, here’s something that a colleague brought to the office. Yummm when she made it, I havent tried it myself yet.
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DEEP SEA DELIGHT Serves 6
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INGREDIENTS
2 medium sized (10 inch at least) shark fish
3 onions, finely chopped
4 green chillies, chopped
1 tsp powdered peppercorns
1/4 tsp Mustard seeds
1/4 tsp asafoetida
1/4 tsp turmeric powder
2 tbsp grated coconut
3 cloves of garlic
1/2 cup chopped coriander
Salt to taste

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FISH TIKKA Serves 6
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INGREDIENTS
720 gms fish -Salmon, Rawas or any other fleshy fish. De – boned

For the Marinade
1/2 cup yogurt
2 eggs
3 tbsp cream
3 tsp garlic paste
3 tsp ginger paste
4 tsp Ajwain
2 tbsp gram flour (besan)
1/2 tsp pepper
2 tsp red chilly powder
Juice of one small lemon
1 tsp turmeric powder
2 tsp cumin powder
Salt to taste
Butter for basting

PREPARATION
Hang the yogurt in muslin for about 1/2 an hour to remove excess whey.

Meanwhile clean, wash and cut the fish into 2 inch pieces. Set aside.

Separate the eggs. Save the whites for something else and transfer the yolks to a bowl.

Add the hung yogurt and all the other spice ingredients for the marinade and mix well.

Using your hands, rub onto the fish pieces and set aside for 3-4 hours.

Pre heat the oven to 170 C.
Skewer the fish pieces on to greased skewers, keeping 1″ space between each piece.

Roast in a moderately heated tandoor for 8-10 minutes. Remove and hang the skewers till all the excess moisture has dripped off.

Baste the fish pieces with butter and roast again for 5 minutes.

Serve on a bed of finely sliced cabbage and carrots, with lime.

This Malaysian favourite can make a filling meal all by itself
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CREAMY SEAFOOD LAKSA Serves 6
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INGREDIENTS
250 gms vermicelli rice noodles
3 cloves garlic, crushed
1 cup cubed tofu
3 green onions (spring onions), sliced diagonally
3 large fish fillets, cut into bite-sized pieces
3 Tbsp laksa paste
1 bunch bok choy, washed and chopped
200gms cooked prawns
400gms coconut milk

For the Laksa paste
4 medium red chillies, deseeded and chopped
3 tbsp dried shrimp paste
5 shallots, peeled
3 stems of lemon grass, trimmed and outer layer removed, stems chopped
A small piece of fresh galangal or root ginger, peeled and roughly chopped
1 tbsp ground turmeric
75 gms unsalted peanuts
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A lovely, quick and healthy fish dish.
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DRUNKEN POMFRET Serves 6
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INGREDIENTS
6 large slices Pomfret or Surmai (King Fish)
1 green chili, chopped fine
2 tsp red chili powder
1 tsp turmeric
2 tsp dhana-jeera powder (coriander seed-cumin powder)
1/2 lime juice
1 tsp salt
1 tsp pepper
1 tsp mustard powder
3 cups red wine
1/2 cup vinegar
1 tsp sugar
500 gms cottage cheese / tofu
3 tbsp olive oil
few sprigs parsley

PREPARATION
Apply the lime juice all over the fish slices and set aside for at least 20 minutes.

Mix the mustard vigorously into 2 tablespoons of water and let stand.

Now marinate the slices in the mustard, green chillies, chili powder, dhana-jeera powder, salt and pepper. Cover ant let stand for 30 minutes at least.

Pour the red wine and vinegar into a saucepan and heat slightly. Add the fish slices gently and cover. Let them cook on medium heat. Fish doesn’t take long to cook.

After 5 minutes open up, turn over the fish slices gently and add the sugar. Add a little more wine if it has turned too dry. Cover and cook for another 5 minutes.

Slice the cottage cheese / tofu into thin slices, laying them on individual plates, enough to make a bed for the fish. Check for salt, or else sprinkle a little salt and pepper.

Check with a fork that the fish has cooked through. Remove onto individual plates.

Quickly replace the saucepan on the heat, add half a cup of water and 3 tablespoons olive oil and mix all the remains.

Pour all over the fish slices. Serve.

This simple shrimp and pasta salad is great for large gatherings because it can be made well ahead or time

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SHRIMP and MACARONI SALAD Serves 8
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This simple salad is great for large gatherings because it can be made well ahead.
INGREDIENTS
1 package Salad Macaroni (the smallest macaroni size you can find)
2 tbsp Olive Oil
3 Green Onions, chopped
1 cup Shrimp
½ cup Celery, sliced, include the leaves also
1 Green Pepper, diced
2 Tomatoes, diced
½ cup stuffed olives
½ cup Fresh parsley, chopped coarsely
1 cup Mayonnaise
Salt to taste
Black pepper to taste

PREPARATION

Cook the salad macaroni in boiling water till al dente. Drain, rinse with cold water and set aside after mixing with 1 tablespoon of oil.

Simultaneously boil the shrimp in 2 cups of water and a pinch of salt for just 5 minutes.

In a large salad bowl add all the other ingredients, tossing gently. Add the macaroni and shrimp and toss gently once more.

Drizzle with 1 more tablespoon of olive oil, and refrigerate till it’s time to serve.