Indian Pan Fried Whole Fish with Baby Tomatoes
|Whole firm white fish||1 Medium (red snapper)|
|Shallots||2 , thinly sliced|
|Garlic||2 Clove (10 gm), finley minced|
|Ginger||1 Inch, finley minced (peeled)|
|Thai green chilies||2 Small, finely chopped|
|Baby tomatoes||2 Cup (32 tbs), cut in halves (small/ red)|
|Ground fennel seeds||1⁄2 Teaspoon|
|Garam masala||1⁄2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Vegetable oil/Canola oil||2 Tablespoon (adjust the quantity of oil as needed)|
|Unsalted butter||1 Tablespoon|
|Lime zest||1⁄2 Tablespoon|
|Orange zest||1⁄2 Tablespoon|
|Lime||1 , juiced|
|Orange||1 , juiced|
|Chopped cilantro||1 Teaspoon|
Thoroughly rinse the fish and pat dry. With a sharp knife, carefully score the fish by making long deep diagonal incisions about 2 inches apart on both sides of the fish. Season both sides of the fish, as well as the insides liberally with both salt and pepper.
In a small mixing bowl, combine the shallots, ginger, garlic, chilies and the spices (turmeric, ground fennel seeds, garam masala, ground cumin and ground coriander). Add the lime and orange zest, lime juice and a pinch of sugar if needed. Add 3 tbsp of oil and mix thoroughly. Pour this marinade generously over the fish, making sure to fill the inside of the fish and the incisions as well. Cover and let refrigerate for 30 minutes.
Heat a large deep skillet on medium high heat with enough oil to shallow fry the fish. When hot, very carefully slide the fish into the skillet and cook for 4-5 minutes on one side. Gently turn the fish and cook an additional 4-5 minutes on the other side. The fish should be golden brown and flaky. Transfer to a serving platter. Add any remaining marinade to the pan along with the fresh orange juice and let simmer. Add the butter and the baby tomatoes. Let cook for 3-4 minutes or until slightly thickened. Pour over the whole fish and garnish with freshly chopped cilantro leaves. Serve hot with fragrant Basmati rice and fresh rotis or naan.