Entree: India – Goa – Fish Recheado (Spiced Goan fish marinated in a tangy, fiery red chili and vinegar paste then pan-fried or baked)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 30 min

Total 1 hr

Ingredients

- 4 fish fillets, firm white fish (such as kingfish, snapper, or pomfret), approx. 6 oz (170 g) each
- 8 dried red chilies (Kashmiri or byadgi), stems removed
- 1/4 cup (60 ml) white vinegar
- 4 cloves garlic
- 1 small onion, roughly chopped (about 3 oz / 85 g)
- 1 tsp (5 g) cumin seeds
- 1 tsp (4 g) coriander seeds
- 1/2 tsp (1 g) black peppercorns
- 2 whole cloves
- 1/4 tsp (0.5 g) ground turmeric
- 1 tsp (4 g) jaggery or brown sugar
- 1 tbsp (15 ml) vegetable oil, plus 2 tbsp (30 ml) for frying
- 1/2 tsp (3 g) salt, plus extra to season fish
- 1 tbsp (15 ml) tamarind paste or 1 tsp (5 ml) lemon juice (optional, for extra tang)
- 1 tbsp (15 ml) fresh cilantro leaves, chopped (for garnish)

Instructions

1. Rehydrate chilies by placing them in hot water for 15 minutes, then drain. In a dry skillet over medium heat, toast cumin seeds, coriander seeds, peppercorns, and cloves for 1 minute until aromatic; cool.
2. Transfer toasted spices, rehydrated chilies, garlic, onion, turmeric, jaggery or brown sugar, vinegar, tamarind paste or lemon juice (if using), 1 tbsp oil, and 1/2 tsp salt to a blender or food processor and blend to a smooth, thick paste, adding a tablespoon of water if needed.
3. Pat fish fillets dry and season lightly with salt. Using your hands or a spoon, spread a generous layer of the recheado paste over both sides of each fillet; let marinate for 30 minutes at room temperature or up to 2 hours refrigerated.
4. Preheat a heavy skillet over medium heat and add 2 tbsp oil. Wipe excess marinade from the pan-side of the fillets to avoid burning, then fry fillets skin-side down first for 3–4 minutes until crisp and browned, flip and cook 2–3 minutes more until cooked through (internal temp about 140–145°F / 60–63°C). Alternatively, bake at 400°F (200°C) for 12–15 minutes.
5. Remove fish to a platter, garnish with chopped cilantro, and serve hot with steamed rice, pão (Goan bread), or simple salad.