Indian Salmon (Rawas) Fillets with Stir-Fry Vegetables, Corn & Beetroot Salad
- Leander Fernandes
- 1 day ago
- 1 min read
A wholesome, flavour-packed meal made with Rawas fillets marinated in a fresh cumin-pepper paste and served with simple healthy sides.
Ingredients
For the Fish (Serves 4):
Fillets from 1 Rawas / Indian Salmon
Marinade:
1 tbsp homemade cumin powder
1½ tsp peppercorns
¼ tsp turmeric powder
1 tbsp white vinegar
1 tbsp ginger-garlic paste
8 green chillies (adjust to taste)
Salt to taste
2 tsp oil
Water as required (to make a thick paste)
Method
1. Prepare the Marinade
Dry grind cumin powder, peppercorns and turmeric.
Add vinegar, salt, ginger-garlic paste, green chillies and oil.
Add a little water and grind to form a thick smooth paste.
2. Marinate the Fish
Coat the Rawas fillets generously with the prepared marinade.
Rest for 30 minutes.
3. Shallow Fry
Heat oil in a pan.
Place the fish skin side down and fry until golden.
Flip and cook the other side until done.
Tip: A touch of butter after flipping adds a lovely richness and keeps the fish moist.
Sides (optional but recommended):
Broccoli florets
Carrot slices
Quickly toss broccoli and carrots in hot oil, sprinkle salt and pepper and cook for 2–3 minutes for a crisp bite.
Corn on the cob (boiled)
Beetroot salad
Serve : Plate the fish and serve hot with stir-fried broccoli and carrots, boiled corn on the cob, and fresh beetroot salad.
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