Curried Oven Steamed Fish
photo by Outta Here
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
3
ingredients
- 3 thin talapia fillets (or any light, white fish)
- 2 1⁄2 tablespoons coriander
- 1 tablespoon cumin
- 1⁄2 tablespoon turmeric
- 1 teaspoon ginger
- 1 teaspoon dry mustard
- 1⁄2 teaspoon cinnamon
- 1 dash clove
- 1 dash cardamom
- 1 dash chili pepper (to taste)
- 1⁄3 cup butter, softened
- 1 tablespoon ketchup (or tomato paste)
- 2 1⁄2 cups cooked brown rice
directions
- You can use frozen or defrosted fish fillets. I usually use the frozen fillets, because it is simpler. Preheat the oven to 375*F.
- In a small bowl, stir together the corriander, cumin, tumeric, ginger, dry mustard, cinnamon, cloves, and chili pepper. Mix well. For a spicier flavor add more chili powder.
- Stir the softened butter and ketchup into the curry mix, to make a paste.
- Lay out three pieces of tinfoil, large enough to wrap each fillet inches Lay a fillet on each piece of foil.
- Spread each fillet with the curry butter paste. Wrap each fillet with the foil, so that they are in sealed packets.
- Bake for 15-25 minutes until fish is white and flaky. Baking time depends on the starting temperature of your fish and the size of each fillet. A palm sized defrosted fillet will be done in 15 minutes, a larger frozen fillet will take 25 minutes.
- Serve over brown rice, pouring the baking juices from the pouch over the rice, and then setting the fish on top.
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