Tag Archives: Seafood Mania

Desi Style BBQ Fish

A Pakistani BBQ delicacy, loved by all!

Ayesha’s KItchen

 

FOR FIRST MARINATION

  • 2 barramandi whole (butterflied) (scales off)
  • 1 big size lemon (Australian lemon) or 4 small size (Pakistani lemon)
  • 1 tbspn salt
  • 2 tbspns freshly crushed ginger and garlic
  • 1 tspn carom seeds (ajwain)

FOR SECOND MARINATION

  • 1 tbspn heap full red chilli powder
  • A pinch of yellow food colour (optional)
  • 1 tbspn freshly crushed small green chilli
  • 1 tbspn heap full chaat masala
  • 1 tbspn heap full freshly ground cumin
  • 1 tbspn heap full cracked coriander seeds
  • 1 tbspn chilli flakes
  • A generous pinch of salt
  • 1 tbspn besan

FOR GRILLING

  • 2 tbspn mustard oil
  • 1 tspn olive oil
  • 2 curry leaves (2 because you don’t want to overpower the taste of curry leaves)

Method:

  • Wash the fish & pat dry with paper towel. Put it in a big marination tray.
  • In a small bowl, combine salt, crushed ginger & garlic and carom seeds and mix. Cut the lemon in half and dip it in salt mixture. Now gently massage the fish from inside & outside by squeezing lemon gently. Dip it is salt mixture when you feel like it is diluted.
  • Once the salt mixture and 2 halves of lemon is done, cover the fish with cling film and refrigerate overnight.
  • The next day, 8 hours before grilling, combine all the spices for second marination in a mixing bowl and mix. Apply in to the fish by gently massaging it inside and outside (more inside part).
  • Put it back in the fridge for 8 hours.
  • Just before grilling, heat some mustard oil and crackle curry leaves in it to infuse the flavour.
  • Spray the BBQ cage with olive oil and line the fish. Heat the charcoal BBQ and start BBQing the fish. Keep the heat to medium and grill the fish by flipping the sides frequently and applying the curry leaves infused mustard oil with the brush.
  • It will take total 15 minutes to cook the fish.
  • Serve hot with salad, roti & chutney.

Shrimp Fried Rice (Thai Style)

If you have got everything prepared, this recipe takes less than 7 minutes to cook perfect Shrimp Fried Rice, of course Thai style. What makes Thai fried rice different from other Asian fried rice is the onions we put in the beginning, Thai sweet chilli sauce to give it a bit of sweetness and the chilli paste which is made in a special way. In Bangkok, I like Shrimp fried rice from 2 places,

1. Mango Tree Restaurant at Suvarnabhumi International Airport and
2. Took Lae Dee food KIOSK at food town near Sukhmvit Road. Now the best things about this KIOSK are it is 24/7, always full, cheap, have all day breakfast and they cook live in front of you using quality fresh ingredients. So the cooking and cutting station is in the middle and it is surrounded by an oval shaped common table with hi chairs for customers. everything is cooked live and served directly from the wok. So I saw the lady making my order and from there I got this recipe which I am sharing with you.

Ayesha’s Kitchen

Ingredients:

  • 2 cups Boiled thai jasmine rice (refrigerated for 1 hr atleast)
  • 1 carrot cut into mini dices
  • 3 spring onions (green part, chopped)
  • ½ onion (sliced)
  • 2 eggs, whisked
  • ¾ cup boiled peas
  • 200 gms raw, peeled shrimps
  • 1 tbspn vinegar
  • 3 tbspns soy sauce
  • Chilli paste (1tbspn red chilli flakes, 1 tbspn oil, 1 tbspn vinegar – mixed together for 1 hr)
  • 1 tbspn thai sweet chilli sauce
  • 4 tbspns cooking oil, 1 tbspn sesame oil
  • Salt and pepper to season

Method:

  • Heat oil in a wok and add prawns and onion, cook until they are translucent and add whisked eggs and cook until they are scrambled and 80% cooked.
  • Now add all the veggies (except spring onion) and stir fry. Add rice, salt, pepper and all the sauces and stir fry on high flame until the rice gets caramelized. Throw in some spring onion and serve.