Tag Archives: Seafood

Pan Seared Snapper Cutlets

Leave a reply

Pan Seared Snapper Cutlets is my very own recipe for my lazy days, when I want to eat something healthy but I am too tired to make something fancy. Its quick, its healthy, its delishhhhhh…..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 1 whole red snapper (cut into cutlets)
  • Some salt
  • Some lemon juice
  • Some red chillies crushed
  • ½ tspn finely chopped garlic
  • Some coarsely ground dry coriander

Procedure:

-Mix everything in a bowl and spoon over the fish cutlets.

-Flip the sides of the fish and make sure it’s well coated. Keep aside for 10 minutes.

-Heat a frying pan, drizzle some olive oil and cook the fish 5 minutes on each side.

-Take it onto the serving dish very carefully as it has tendency to break after cooking.

-Serve.

Grilled Salmon & Grilled Shrimps with Cucumber – Caper Sauce

Leave a reply

Very easy, very quick and fancy…….. I love it!

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 x 400gms salmon fillets
  • 250 gms tail prawns
  • Some salt
  • Some cracked black pepper
  • Some red chilli flakes
  • Some olive oil

CUCUMBER CAPER SAUCE

  • 2 cups Greek yogurt
  • 2 Lebanese cucumbers (deseeded and cut into small pieces)
  • ½ tspn chopped dill
  • 2 tbspns capers
  • ¼ tspn garlic powder
  • Some salt
  • Some pepper
  • ½ lemon squeezed

Procedure:

-In a mixing bowl, combine everything for sauce and mix.

-Refrigerate until needed.

-Season the salmon fillets with everything given above. Heat the grill pan, drizzle some olive oil and place the skin side down of the fillets. Cook 10 minutes per side on low – medium heat.

-Drizzle some more olive oil on the grill pan and grill prawns on 5 minutes per side.

-Take out everything on the plate and serve with a dollop of sauce.

-Enjoy!

Smoked Salmon Pizza

1 Reply

My favourite pizza when I go to La Porchetta …..

I like the aromatic taste of smoked salmon combined with salty capers and red onion on cheese pizza base………

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • One pizza base
  • 100 gms smoked salmon
  • 3 tbspns marinated caper berries
  • 1 cup freshly sliced mozzarella
  • 1 red onion cut into thick rings
  • 3 tbspns authentic classic pure tomato pizza sauce (no herbs or garlic added)
  • 1 tbspn olive oil (to brush on the sides of the crust)

Procedure:

-Prepare the pizza base on the baking pizza tray.

-Brush the edges with olive oil and spread the tomato paste on the base.

-Put some mozzarella cheese and bake for 20 mins or until the top is bubbly and golden brown in a preheated oven (180 degrees Celsius).

-Take out and put smoked salmon slices, capers and red onions on it and serve.

Fish Fry

Leave a reply

Fish fry is another method to consume fish in Pakistan. people make it with different methods in different batters, but this is my favorite. Its desi, spicy and easy…..

Ayesha's Kitchen

Ingredients:

  • 6 fish fillets (basa/rohu/sole/snapper/hoki)
  • Salt to taste
  • ½ cup besan (gram flour)
  • Crushed red chilli
  • ½ tspn turmeric
  • ½ tspn garam masala
  • 1 tspn ginger garlic paste
  • 4 tbspn vinegar
  • Some water
  • 1 tbspn lemon juice

Procedure:

-Combine all the ingredients except water in a mixing bowl and mix well until the fish fillets are well coated. If you need, u can add a little amount of water, to make the batter moist and sticky.

-Keep aside for 30 mins.

-Heat oil in a wok and fry until the fillets are brown.

Shrimp Toast

1 Reply

A flavorful snack dish, originally from Hong Kong but mostly referred as Chinese finger food. Do try this and impress your guests ….

Cantonese Shrimp Toast

Ayesha's Kitchen

Ingredients:

  • 200gms peeled, deveined prawns (raw)
  • 1 tbspn corn flour
  • Some salt
  • Some paprika
  • Some black pepper
  • Some cracked chilli
  • Some chopped Thai chilllies
  • 2 tbspns parsley/ coriander
  • 1 tspn sesame oil/ any other oil
  • 1 tspn vinegar
  • 3 white bread slices (without sides, cut into 4 triangles each)
  • Oil for frying

Procedure:

-Chop off shrimp tails and dispose them off.

-Dice the prawns until it is almost a paste. Add all other ingredients except bread and mix well.

-Spread the shrimp paste of toasts.

-In a 3 quart pan, fill the pan up to 1/3 full with vegetable oil. Remember, when you are frying, you must not fill the pan more than half; otherwise, the oil will overflow during frying and trust me, that’s a very bad thing to have.

-The temperature is the key when frying. Using a candy thermometer, check to make sure the oil is heated up to 300 F. If you fry the toasts with oil that’s hotter than this, then they will burn. If you fry with oil that’s colder, then the toasts will be too greasy as they will soak up too much oil during frying.

-When the oil reaches 300 F, drop in the toasts. Try not to be greedy and fry only a few toasts at a time so they have room to “swim” around in the oil.

-Fry each toast for one minute or until golden brown.

-Take them out and serve hot with tartar sauce.

Serving: 

This will make 12 shrimp toasts.

Fish Pakora (Recipe 1)

5 Replies

Fish Pakora is another wonderful recipe of Pakistan which is popular in home cooking during the Month of Ramadan. This pakora is not available on streets and stalls, people make them at home or some posh restaurants have them on their menu card. If you want to enjoy the best taste of Fish pakora, make it at home with fresh fish and fresh herbs and spices and I am sure you are going to love this recipe …..

Ayesha's Kitchen

Ingredients:

  • ½ kg fish (Diced)(Rohu/snapper/hoki/sole)
  • 1 ½ cup besan (gram flour)
  • 2 tbspns lemon juice
  • Salt to taste
  • 1 tspn red chilli powder
  • ½ tspn cracked black pepper
  •  1 tbspns chopped mint leaves
  • 2 tbspns chopped coriander
  • 1 green chilli chopped
  • 1 tspn cracked dry coriander
  • 1 tspn cumin seeds
  • 1 tspn baking powder
  • Oil for deep frying
  • Some water for smooth batter ( ½ to ¾ cup)

Procedure:

-In a mixing bowl combine all the dry ingredients (besan and baking powder) and spices and mix well.

-Gradually add water and make a smooth, lump free batter. Now the consistency of the batter should not be runny like water or thick like dough. Make it in between, something which is easy to handle.

-Now stir in chopped herbs and chilllies.

-Add fish chunks in this mixture and keep aside for 20 minutes.

-Heat oil to 190 degrees Celsius and put each chunk separately in hot oil for frying. Make sure your fish chunks do not overlap each other.

-When they look brown and cooked take them out on an absorbent paper and serve hot with tartar sauce and lemon wedges.