PAN FRIED KING FISH WITH SPICE

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Zesty Spice-Crusted King Fish

A perfectly seared fish steak featuring a bold, aromatic marinade of shallots, ginger, and black pepper.

The Ingredients

  • King Fish Steaks (or any meaty fish like Salmon or Red Snapper)

  • Oil for Shallow Frying (Vegetable oil for a neutral finish or Coconut oil for an authentic coastal aroma)

  • Salt (to taste)

The Aromatic Marinade (To be Ground):

  • 2 tsp Red Chili Powder

  • 1 tsp Turmeric Powder

  • 1/2 tsp Crushed Black Pepper

  • 1 tsp Ginger-Garlic Paste

  • 3 Shallots (Small onions)

  • 2 tbsp Fresh Lemon Juice

Preparation Steps

1. Prepare the Fish

Thoroughly clean and wash the fish steaks. Pat them completely dry with a paper towel—this is the secret to getting a crisp sear rather than steaming the fish. Lightly season both sides of the steaks with salt.

2. Blend the Spice Paste

Combine the chili powder, turmeric, black pepper, ginger-garlic paste, shallots, and lemon juice. Grind these into a thick, smooth paste. The shallots provide a subtle sweetness and moisture that makes this marinade exceptional.

3. Marinate for Depth

Generously coat the fish steaks with the ground spice paste, ensuring every inch is covered. For the best flavor infusion, let the fish rest in the refrigerator for at least 30 minutes, though overnight is even better for a deeper flavor profile.

4. The Perfect Pan-Fry

Heat a thin layer of oil in a wide skillet over medium-high heat. Once the oil is shimmering, carefully place the steaks in the pan. Shallow fry for 4–5 minutes per side (depending on thickness) until the crust is a deep golden brown and the fish flakes easily with a fork.

5. Serve

Serve immediately while the exterior is crisp. This pairs beautifully with a bowl of steaming hot rice or warm, soft chapatis.

Chef’s Notes

  • Why Shallots? Using shallots in the grind adds a caramelized richness when fried that regular onions cannot match.

  • The Sizzle: Ensure your pan is hot before adding the fish; if the oil isn't hot enough, the marinade might stick to the pan rather than the fish.

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