Fish Two Ways
A cherished family recipe that brings tradition to life through two signature dishes using freshly ground Fish Masala
In Karachi, a coastal city teeming with fresh seafood, mastering the art of selecting and cooking fish became a cherished family tradition. Our weekly, early morning visits to the bustling fish market, right as the day's fresh catch arrived, were crucial for securing whole pomfret of unparalleled freshness. After a thorough inspection for quality and a spirited haggling over prices, our catch came home for a sumptuous fish feast.
The secret to the magical flavors lay in the freshly ground Fish Masala and the freshly made ginger and garlic paste, all brought to life by the skilled hands of my grandmother. Her intuitive use of these ingredients made a lasting mark on our taste buds, demonstrating that her senses of taste, sight, smell, and touch were far more reliable than any measuring spoon.
The discovery of the second recipe - Lahori Fish - came during an annual summer vacation many years back. A brief halt at the train station of the historic city of Lahore was all it took to be captivated by the enticing aroma of sizzling fish, expertly seasoned, enveloped in a crispy chickpea flour batter, fried to golden perfection and served with a heavy sprinkle of Chaat Masala on request. It is made using the same Fish Masala as the previous recipe.
MASALA FISH
Serves: 4 | Preparation time: 10 minutes | Frying time: 12-15 minutes
Ingredients
4 whole large pieces of pomfret (butterfish), or any firm white fish like tilapia, Pacific cod, or Halibut (whole or fillet)
2 tablespoons kosher salt, plus 1 teaspoon
2 tablespoons Fish Masala
4 tablespoons ginger paste
4 tablespoons garlic paste
1/4 cup coarsely chopped fresh cilantro, divided
4 to 5 tablespoons of mustard oil*, or substitute with a neutral oil, such as safflower, avocado, grapeseed, or canola
Directions
If using whole fish, with a sharp knife, make 2-3 diagonal slashes to the whole fish, scoring at about 1 1/2 inches apart. you do not need to score fish fillet.
Rub the 2 tablespoons of salt if using whole fish, and rinse well. (It takes away any fishy smell and cleans it through). Dry well with a kitchen towel. If using fish fillet pat them dry with a paper towel.
In a small bowl, mix the fish masala, 1 teaspoon salt, ginger, garlic, and half of the cilantro to make a paste. Rub the paste on the fish and set it aside to marinate for 5-10 minutes.
Heat oil in a pan to shallow-fry. Add 1 to 2 pieces of fish at a time, frying each side for 3 to 4 minutes each or until each side turns slightly crispy, or internal temperature, when taken with a cooking thermometer, is 145 degrees Fahrenheit. Remove from the pan and transfer to a serving platter. Garnish with the remaining cilantro leaves.
*Mustard oil also known as “Sarson ka tel” is among the most popular oils used for cooking in Pakistan, especially frying fish in households. The extraction of mustard oil comes from pressing the seeds of the mustard plant (sarson). It has a pungent and mildly spicy flavor and a high smoke point of around 480°F (250°C), making it an ideal option for high-heat cooking methods.
LAHORI FISH
Serves: 4 | Preparation time:10 minutes | Frying time:10-15 minutes
Ingredients
2 lbs firm white fish filet, like Pacific cod or halibut
2 tablespoons Fish Masala
1 teaspoon salt
1 tablespoon garlic paste
1 tablespoon ginger paste
5 tablespoons chickpea/garbanzo flour
3-4 tablespoons water
1 teaspoon Chaat Masala, to sprinkle just before serving
Mustard Oil for deep frying, or substitute with a neutral oil, such as safflower, avocado, grapeseed, or canola
Directions
Place a cooling rack on a cookie sheet and keep aside. If you do not have a cooling rack place paper towels placed on a platter.
Cut the fish into about 4-inch pieces and pat dry with a paper towel
In a large bowl, whisk together fish masala, salt, garlic, ginger, water, and chickpea flour and whisk well to make a lump-free batter which should be thick enough to stick to the fish, similar to pancake batter.
Heat oil on medium-high heat to 365 F or until it shimmers. Coat each piece of fish in the chickpea batter and carefully drop in oil one at a time, taking care not to overcrowd the pan. Cook for about two minutes on each side, or until the internal temperature taken with an instant-read thermometer is 145F, or the fish is flaky when pierced with a fork
Remove the fish on the cooling rack or paper towels. Transfer to a serving platter and serve hot with Tamarind & Date Chutney.
Lahori fish makes delicious tacos!