Roasted Fish with Spice Paste
Ingredients
- 1kg/2.2lbs Mackerel Whole, Cleaned or any other Fish
- 3 tbsps lime juice
- 1 tbsp tomato paste
- 1 tsp oil
- 1/2 medium red onion
- 1.5 tbsp garlic paste
- 1.5 tbsp ginger paste
- 1 tsp Red Chili Powder less or more according to how spicy you want it
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1.5 tsp salt
- 1 tsp kashmiri chili powder or smoked paprika
Instructions
- Make the spice paste - Grind lime juice, tomato paste, garlic, ginger, red onion, salt, ground turmeric, coriander powder, chili powder, smoked paprika or Kashmiri chili powder and oil to a fine paste.
- Score the fish a few times on both sides, shallow cuts, not all the way to the bone. Pat the fish dry outside and inside.
- Rub the paste all over the fish, get it in the slits. Rub it on the inside. Place the fish in a bowl, cover and marinate in the fridge for 30 minutes.
- Heat your oven to 450 degrees Fahrenheit or 232 degrees celsius. Spread vegetable oil on a baking tray. Place both fish on the tray. Cook the fish in the top rack of your heated oven for 15 minutes. After 15 minutes, drizzle a little oil over the top of the fish. Put it back in the oven for another 15 minutes or until the fish is cooked. Use a steel spatula to get under the fish. Use a second spatula to hold it and transfer to a serving plate.
Notes
Flaky, perfectly cooked fish. The paste stayed on the fish, browned a little and is delicious with a slight smoky flavor. The flesh comes off the bone easily.
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