Pan-fried masala sea bass fish
The following recipe is known for its exquisite taste and balance of flavours and texture. You can use sea bass fillets to make this dish. Using sea bass fillet results in a crispy outer layer and soft flesh that pulls off easily. With a hint of lime juice, this masala infused recipe brings out the best of Indian cuisine. The recipe requires very less oil and is a healthy choice for anybody looking to incorporate sea food into his or her routine.
Ingredients
  • 500grams Sea bass fillets
  • 2tablespoons Kashmiri red chilli powder or Paprika
  • ½teaspoon Turmeric powder
  • 1teaspoon Grated ginger or ginger paste
  • 1teaspoon Garlicthinly sliced or as paste
  • 1 tablespoon Vinegar
  • 1/2cup Water
  • 2 Medium tomatoes
  • 3 Dry Kashmiri chilies
  • 7-8 Shallots
  • 1 Lemon or lime
  • Salt to taste
  • Coriander leaves to garnish
Instructions
  1. For the masala marinade, mix chilli powder, ginger, vinegar, garlic, turmeric powder, and salt with ¼ cups of water in a bowl. Marinate your basa fillets in this mixture for 20 minutes.
  2. Heat up a pan, add oil, and fry diced shallots over medium heat while stirring continuously. Once the shallots are brown and crispy, turn off the flame.
  3. Boil water in a pot, and cook the tomatoes and Kashmiri chilies till tender. Once the tomatoes and chilies are tender, cool them and peel the tomatoes. Keep only the tomato’s flesh.
  4. Puree the cooked and peeled tomatoes with the Kashmiri chilies and ¼ cup of water in a blender.
  5. Take a pan, heat it up, and add the blended tomato chilli puree. Reduce the blended puree into a thick paste.
  6. Heat up olive oil in a pan over medium flame, and fry the marinated sea bass fillets. Fry the sea bass skin-down.
  7. Once the skin side is crispy and well-fried, turn it over and fry the other side.
  8. Once the fish is cooked to a brownish colour on each side, take it out of the pan. Repeat this process for all the sea bass pieces.
  9. While serving, add a layer of tomato-chilli paste onto the plate, and place the sea bass fillet on top of the sauce.
  10. Garnish your dish with fried shallots, cilantro, and a lime wedge on the side.
Recipe Notes

Tips:

Ensure that you score your fish, so that the marinate deeply seeps into the fish. You can also marinate the fish overnight for enhanced flavour. Always start frying your fish with the skin-side down. Squeeze a dash of lime over the friend fillet before eating; the acidity of citrus truly complements the dish.

Happy cooking! If you found this recipe valuable, stay tuned for more.

Print Recipe
Pan-fried masala sea bass fish
The following recipe is known for its exquisite taste and balance of flavours and texture. You can use sea bass fillets to make this dish. Using sea bass fillet results in a crispy outer layer and soft flesh that pulls off easily. With a hint of lime juice, this masala infused recipe brings out the best of Indian cuisine. The recipe requires very less oil and is a healthy choice for anybody looking to incorporate sea food into his or her routine.
Course Main Dish
Cuisine Indian
Servings
Ingredients
  • 500 grams Sea bass fillets
  • 2 tablespoons Kashmiri red chilli powder or Paprika
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Grated ginger or ginger paste
  • 1 teaspoon Garlic thinly sliced or as paste
  • 1 tablespoon Vinegar
  • 1/2 cup Water
  • 2 Medium tomatoes
  • 3 Dry Kashmiri chilies
  • 7-8 Shallots
  • 1 Lemon or lime
  • Salt to taste
  • Coriander leaves to garnish
Course Main Dish
Cuisine Indian
Servings
Ingredients
  • 500 grams Sea bass fillets
  • 2 tablespoons Kashmiri red chilli powder or Paprika
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Grated ginger or ginger paste
  • 1 teaspoon Garlic thinly sliced or as paste
  • 1 tablespoon Vinegar
  • 1/2 cup Water
  • 2 Medium tomatoes
  • 3 Dry Kashmiri chilies
  • 7-8 Shallots
  • 1 Lemon or lime
  • Salt to taste
  • Coriander leaves to garnish
Instructions
  1. For the masala marinade, mix chilli powder, ginger, vinegar, garlic, turmeric powder, and salt with ¼ cups of water in a bowl. Marinate your basa fillets in this mixture for 20 minutes.
  2. Heat up a pan, add oil, and fry diced shallots over medium heat while stirring continuously. Once the shallots are brown and crispy, turn off the flame.
  3. Boil water in a pot, and cook the tomatoes and Kashmiri chilies till tender. Once the tomatoes and chilies are tender, cool them and peel the tomatoes. Keep only the tomato’s flesh.
  4. Puree the cooked and peeled tomatoes with the Kashmiri chilies and ¼ cup of water in a blender.
  5. Take a pan, heat it up, and add the blended tomato chilli puree. Reduce the blended puree into a thick paste.
  6. Heat up olive oil in a pan over medium flame, and fry the marinated sea bass fillets. Fry the sea bass skin-down.
  7. Once the skin side is crispy and well-fried, turn it over and fry the other side.
  8. Once the fish is cooked to a brownish colour on each side, take it out of the pan. Repeat this process for all the sea bass pieces.
  9. While serving, add a layer of tomato-chilli paste onto the plate, and place the sea bass fillet on top of the sauce.
  10. Garnish your dish with fried shallots, cilantro, and a lime wedge on the side.
Recipe Notes

Tips:

Ensure that you score your fish, so that the marinate deeply seeps into the fish. You can also marinate the fish overnight for enhanced flavour. Always start frying your fish with the skin-side down. Squeeze a dash of lime over the friend fillet before eating; the acidity of citrus truly complements the dish.

Happy cooking! If you found this recipe valuable, stay tuned for more.