Coriander Flavored Fried Fish
Fish 700 g or 800 g
Salt to taste
Lemon Juice 2 tblsp
Green coriander 1¼ cup
green chillies 6
garlic (peeled) 4-6 cloves
plain yoghurt ¾ cup
Oil for frying
- Thick-cut fillets of any firm, white-fleshed fish such as cod, halibut, haddock, scrod or red snapper of 'steaks' with bone
- If you have a large fillet, cut it into pieces that are about 5-6. 5 cm long and 4 cm wide.
- Spread the pieces out in a single layer in a large plate and sprinkle with about 1/3 tsp of salt and 1 tbs of lemon juice.
- Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice.
- Set the plate at a tilt and leave it tilted for 2-3 hours.
As water accumulates at one end, discard it.
- Put the green coriander (Chinese parsley), green chillies, garlic, 1/4 tsp of salt and tblspn of water into the container of a food processor or blender.
Blend until you have a paste.
Empty the paste into a deep dish or shallow bowl.
- Put the yoghurt into another deep dish or shallow bowl.
- Add 1/4 tsp of salt to the yoghurt and mix it in.
- Set the oil to heat in a wok, karhai or frying pan over a medium flame.
- When very hot, dip 2 or 3 pieces of fish, first in the yoghurt and then in the green paste to cover thoroughly and then put them in the hot oil.
- Shallow fry for about 5 minutes, turning the pieces over once, until the fish is cooked through.
Remove with a slotted spoon.
- Fry all the pieces of fish this way and serve hot.
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