A dear family friend of ours is an AMAZING cook and she recently made her specialty fish dish for my mom when she was recently unwell. This is my attempt to recreate it from what I remember, but this is an adaptation since I have added coriander powder and tested my own variation on how much of each ingredient goes into the paste. My favorite part of this dish is the crispy exterior and succulent interior combined with the spicy, garlic paste that the fish is coated with.
Pair this with rice, bread, tortilla, or eat it by itself withs one veggies for an absolutely gorgeous weeknight (or weekend!) meal. 🙂
6 white fish filets of your choice (tilapia works really well as it is flat and crisps beautifully!), but you can use other fish
1 teaspoon Kosher salt
1 teaspoon turmeric
1.5 teaspoon red chili powder (you can reduce or increase this based on your spice preference or to make it more kid-friendly)
6 cloves garlic
1 teaspoon of ginger paste (or finely minced ginger)
2 tablespoons vegetable oil
the juice of one lemon (or 1 tablespoon of lemon juice)
Optional garnish ideas: fresh cucumber, red onion, avocado
In a blender, pureé all of the marinade ingredients until well-incorporated. Using gloves (to avoid smelling like fish as well as saving yourself from the hot chili powder), spread the marinade paste all over both sides of the fish filets. If you have a few minutes to spare, let them sit in the marinade for 15-20 minutes. Meanwhile, heat up your skillet over medium-high heat.
Once the skillet is hot, turn down the heat a notch and add the filets.
Cook for approximately 4-5 minutes (depending on the thickness of the fish you are using), undisturbed so you get a nice crispy crust. Flip the fish and cook the filets until cooked to your liking.
[Note: when I am using tilapia, I cook the first side for about 4 minutes, and the other side for approximately 3 minutes for a total of 7 minutes.] Plate the fish, sprinkle it with Kosher salt, drizzle fresh lemon juice on it, and enjoy fresh & hot! 🙂