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RecipeNLG
Gathered
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Add the red chili powder, cumin powder, turmeric powder, salt and vinegar to a bowl and make a smooth, thick paste. Make slits in the fish and apply 1 to 1 1/2 teaspoon of the paste (depending on the level of heat that you like) all over the fish. Set aside for 10 to 15 minutes. Heat oil in a non stick skillet and fry the fish for 7 to 8 minutes on each side. Serve hot with onion rings and a dash of lime juice.