Month: January 2017
FRESH SEAFOOD ONLINE
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CRISPY CHILI FISH
· Fish Fillets : 4
· Dried Red Chilies Soaked : 8-10
· Salt to taste
· White pepper powder to taste
· Paprika Powder : 2 teaspoon
· Lemon Juice : 2 tablespoon
· Refined Flour (Maida) : ½ cup
· Cornflour : ¼ cup
· Baking soda a pinch
· Oil ½ tablespoon + for deep frying
· Garlic Chopped : 1 tablespoon
· Ginger Chopped : 1 tablespoon
· Soy Sauce : 1 tablespoon
· Spring onions Greens Chopped : 4 – 5 stalks
· Sesame seeds : for garnishing
METHOD :
1. Cut fish fillets into medium cubes and put into a bowl. Add salt, pepper powder, paprika powder and one tablespoon lemon juice and rub well on the fish cubes. Set aside to marinate for ten to fifteen minutes.
2. Mix refined flour, cornflour, salt, pepper powder and baking powder in another bowl. Add sufficient water gradually and mix well to make a thick and a smooth batter.
3. Heat sufficient oil in a kadai. Dip marinated fish cubes in the batter. Slide into hot oil and deep-fry till golden. Drain on absorbent paper.
4. Grind red chilies with little water to a smooth paste.
5. Heat half tablespoon oil in a non-stick wok, add garlic and ginger and saute till fragrant.
6. Add soy sauce and red chili paste and mix well. Add little water and mix well.
7. Add salt and pepper powder and mix well. Add fried fish and toss to mix. Add remaining lemon juice and mix lightly.
8. Add half the spring onions greens and toss well.
9. Serve hot garnished with sesame seeds and remaining spring onion greens.
Nutrition Info:
CHILI FISH – INDIAN CHINESE CHILI FISH
Cooking Time : 30 minutes
Serves : 4
· 250 gram of cut into small cubes, De-boned fish (any fish with a firm flesh would do)
· 3 tablespoon + 1 tablespoon of cornflour / corn starch
· 3 tablespoon of maida / plain flour
· 1 teaspoon + 1 teaspoon of ginger garlic paste
· 1 teaspoon of black pepper powder
· 1 capsicum / bell pepper, cubed
· ½ to 1 tablespoon of soya sauce
· 1 teaspoon of green chili sauce
· A small bunch of spring onions or coriander leaves, chopped fine.
1. Make a thick batter of 3 tablespoon cornflour + flour + 1 teaspoon ginger garlic paste + salt + pepper powder + water.
2. Dip the fish pieces in this and shallow fry in oil until golden brown ( in small batches without crowding the pan).
3. Drain and set aside.
4. In the same oil, add the onions and capsicum. When the onions start to turn pink, add the ginger garlic paste and saute until fragrant.
5. Turn heat to high and add the soya sauce, chili sauce and tomato sauce (keep them ready by your side to prevent the rest of the dish burning).
6. Mix well and reduce heat. Add the fried fish pieces.
7. Mix well and cook on low heat. Meanwhile, mix the 1 teaspoon cornflour in 4 tablespoon water without lumps. Add to the fish mixture and cook until the sauce thickens and coats the fish.
8. Add chopped coriander leaves or spring onions and remove from stove.
SPICY SQUID MASALA FRY
- Clean and cut the squid into rings and marinate it with above listed ingredients under section “For Marinade”, for ½ hour.
- In a pan, heat oil and fry the squid/ kadama, on low flame for 5-8 minutes. (Make sure that you do not over fry it as the meat will become rubbery). Transfer it to plate and keep aside.
- In the same oil, add 1 tablespoon of oil, splutter mustard seeds, add fennel seeds. When it leaves it’s aroma, add the sliced onions, green chilly and ginger to it. Saute till the onions, turn into light brown color.
- Add turmeric, red chilly and pepper powder. Saute for 2 minutes and add the roughly chopped tomato into it. Let it cook and the gravy turns mushy. Add salt and curry leaves. Saute well.
- Now lower the heat add the fried squid/kadama to it and mix well. Add ¼ cup of water, mix well and close the lid and cook for 10 minutes on a medium flame.
- Open the lid, add crushed garlic (no need to stir it), off the flame, drizzle some coconut oil, Close the lid for about 10 minutes or until served, for the flavor to set inside itself.
BUY SEAFOOD ONLINE
The customer can avail a variety of Seer Fish, Prawns, Crabs, Lobsters and Exotic Fishes. In addition,the range also encompasses other fishes like Pomfret, Seer Fish Cubes, Red Snapper and many more. To buy seafood on-line you don’t have to be worried or fearful. You just have to be informed and attentive. Spend only a few minutes on-line and you will find plenty of reliable sites. Today we are present across various categories of export quality seafood including Pomfret, Prawns, Surmai,Crabs and exotic fishes – and still counting! The difference in seafood between kadalunavu.com and others is quality and freshness. We buy in first hand before reaching to any other manufacturers or wholesalers. Our fish is always fresh. Our team will introduce you about your order through our unique verification. Contact More Fresh Sea Food in Chennaikadaunavu.com
BLACK POMFRET FRY RECIPE
Preparation Time : 65 Minutes
Cooking Time : 15 Minutes
Serves : 4 People
Recipe Ingredients:
Black Pomfret : Medium to Large Fish 2, cut in pieces.
Salt as per needed.
Red Chili Powder : 4-5 tsp.
Turmeric Powder – 1 tsp.
Fish Fry Masala – 2 tsp.
Olive oil as per need for shallow frying.
Semolina or Rice Flour – ½ cup.
Recipe Preparation :
- Wash and clean fish under running water and pat dry it.
- Make a mixture of red chili powder, turmeric, salt and fish fry masala or Malwani masala.
- Add some salt and rub this mixture to the fish after making slits on the full fish or applying the same to slices of the cut fish.
- Keep aside to marinade at least for 1 hour.
- Heat a thick pan on medium heat. Take each piece of fish and dust in rice flour or semolina.
- Shallow fry these pieces with oil as required.
- Remove when done on a tissue to drain out the excess oil and serve hot.
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CHINESE STYLE FRIED POMFRET RECIPE:
Tasty and crispy fried black pomfret fish with ginger is a Chinese dish recipe that you must try to cook. This is a special fish dinner recipe that will increase your appetizing.
About Recipe:
Preparation Time : 10 minutes
Cook Time : 12 minutes
Total Time : 22 minutes.
Ingredients used in Chinese Style Fried Pomfret :
- Pomfret Fish 1 Numbers.
- Cornflour 3-4 Tablespoons.
- Salt To Taste.
- Sugar 1 Teaspoon.
- Vinegar 2 Tablespoon.
- Carrot, Juliennes 2 Tablespoons.
- Chinese Cabbage 2 Tablespoon.
- Cucumber 1 Numbers.
- Tomato 2 Numbers.
- Bell Pepper 1 Number.
- Spring Onions 1 Bunch.
- Oil for deep frying 2 cup.
- Garlic, finely chopped ½ Teaspoon .
- Ginger, finely chopped ½ Teaspoon.
- Chili Paste 1 Teaspoon.
- Chili Sauce ½ Teaspoon.
- Tomato Ketchup ½ Teaspoon.
- Green chili sauce ½ Teaspoon.
- Soya sauce ¼ Teaspoon.
- Sugar 1 Pinch.
- Pepper Corns, crushed ½ Teaspoon.
- Fish Sauce ½ Teaspoon.
- Vinegar 1 Teaspoon.
- Water 5-10 ml.
- Spring Onions Chopped 1 Tablespoon.
- Oil to Fry.
Recipe Preparation :
- With help of the Knife, make some gashes vertically over the pomfret fish and again cut them horizontally till your knife touches the bone (cut on both sides of the fish).
- Add little salt to cornflour, hold the fish and rub the cornflour all over the fish and in the slits too.
- In a bowl, take some sugar, add vinegar, few drops of water and mix well to dissolve the sugar. Add thin juliennes of carrot, Chinese cabbage, cucumber, tomato, bell pepper and spring onions. Toss the vegetables well with the sugar-vinegar dressing and keep aside.
- Heat oil in a pan and when the oil is hot, carefully drop in the cornflour coated fish and fry on both sides until the fish is golden in color and crisp.
- For making the sauce,take little oil in a pan and when the oil is hot, add in some finely chopped ginger and garlic. Fry well till you get a nice color.
- Add chili paste, chili sauce, tomato ketchup, green chili sauce, soy sauce, sugar, crushed pepper corns, fish sauce, and vinegar. Mix the sauces add little water to adjust the consistency.
- Remove the fried fish and just dip it in the sauce on one side, remove and arrange it over the bed of salad. Pour the extra sauce over the fried fish, sprinkle some spring onions and serve hot.
Contact More Fresh Sea Fish in Chennai