Sunday, 29 July 2012

Asian Style Pan-fried Kingfish

Asian Style Pan-fried Kingfish (King Mackeral)
King fish is an oily meaty fish which is slightly greyish in colour. Its related to Mackeral and tastes delicious with or without too much spice. Here is a tasty recipe for you to try out...

5-6 pieces King fish steak
1 cup all purpose flour
1 onion, finely chopped
3 chopped green chillies
5 cloves of garlic, finely chopped
1/2 tsp turmeric
1 tsp ground coriander
1 tsp ground cumin
2-3 plum tomatoes
3 tablespoons olive oil
3 tablespoons finely chopped coriander (cilantro) leaves

Rub a little salt on to the fish steaks and soak in cold water and drain until fish is clean. This procedure will get rid of any fishy smell.
In a plate season flour with a little salt and pepper and press the steaks both sides on to the flour.

Heat oil in a large frying pan over medium heat, and fry the fish on both sides for 2- 3 minutes on each side until golden in colour. Set the fish to aside on a plate and in the same pan heat a little more oil, add the chopped garlic and onion. Add salt to taste and cook for 5 minutes, or until transparent and golden.

Stir in the turmeric, coriander, cumin, tomatoes and chillies and cook for 5 minutes until fragrant. Place the flour coated fish steaks in to pan and cook for 15 minutes turning sides occasionally until fish is cooked through. Add chopped coriander and cook for another minute. 
Serve with boiled rice.