Cherry & Dennis Helper Habitat

Indian Goan Fish Recheado

印度果阿香辣釀魚 Recheado

Indian Goan Fish Recheado — finished dish

Total time: 75 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Whole fish is stuffed with a Goan red-chilli, vinegar, garlic and spice paste, then pan-fried until crisp and juicy.

01

Ingredients

Main ingredients

900 g whole white fish
8 pieces dried red chillies
6 cloves garlic
20 g ginger
120 g onion
1 piece lemon

Goan recheado paste

80 ml white vinegar
1 tsp cumin seeds
2 tsp coriander seeds
1/2 tsp black peppercorns
1 tsp sugar
1 tsp salt

Pan-frying oil

3 tbsp cooking oil

Indian Goan Fish Recheado — ingredients

02

Tools

cutting board
knife
dry frying pan
spice grinder
frying pan
fish turner
food thermometer

Indian Goan Fish Recheado — tools

03

Steps

Indian Goan Fish Recheado — Scale and gut the fish, remove gills and rinse the cavity

Step 1

Scale and gut the fish, remove gills and rinse the cavity

Scale and gut the fish, remove gills and rinse the cavity.

Indian Goan Fish Recheado — Score each side three times and dry the fish inside and out

Step 2

Score each side three times and dry the fish inside and out

Score each side three times and dry the fish inside and out.

Indian Goan Fish Recheado — Soak dried chillies in hot water ten minutes and drain

Step 3

Soak dried chillies in hot water ten minutes and drain

Soak dried chillies in hot water ten minutes and drain.

Indian Goan Fish Recheado — Dry-toast cumin, coriander and peppercorns until fragrant

Step 4

Dry-toast cumin, coriander and peppercorns until fragrant

Dry-toast cumin, coriander and peppercorns until fragrant.

Indian Goan Fish Recheado — Grind chillies, spices, garlic, ginger, vinegar, sugar and salt into a thick red paste

Step 5

Grind chillies, spices, garlic, ginger, vinegar, sugar and salt into a thick red paste

Grind chillies, spices, garlic, ginger, vinegar, sugar and salt into a thick red paste.

Indian Goan Fish Recheado — Finely chop onion and mix with half the recheado paste

Step 6

Finely chop onion and mix with half the recheado paste

Finely chop onion and mix with half the recheado paste.

Indian Goan Fish Recheado — Stuff the onion paste into the cavity and rub remaining paste into scores and skin

Step 7

Stuff the onion paste into the cavity and rub remaining paste into scores and skin

Stuff the onion paste into the cavity and rub remaining paste into scores and skin.

Indian Goan Fish Recheado — Refrigerate twenty minutes, then temper five minutes before frying

Step 8

Refrigerate twenty minutes, then temper five minutes before frying

Refrigerate twenty minutes, then temper five minutes before frying.

Indian Goan Fish Recheado — Heat oil in a frying pan over medium heat

Step 9

Heat oil in a frying pan over medium heat

Heat oil in a frying pan over medium heat.

Indian Goan Fish Recheado — Fry the first side six to eight minutes until golden

Step 10

Fry the first side six to eight minutes until golden

Fry the first side six to eight minutes until golden.

Indian Goan Fish Recheado — Turn carefully with a fish turner and fry six minutes until the thickest part reaches 63°C

Step 11

Turn carefully with a fish turner and fry six minutes until the thickest part reaches 63°C

Turn carefully with a fish turner and fry six minutes until the thickest part reaches 63°C.

Indian Goan Fish Recheado — Confirm the paste in the cavity and on the skin is cooked, rest three minutes and serve with lemon

Step 12

Confirm the paste in the cavity and on the skin is cooked, rest three minutes and serve with lemon

Confirm the paste in the cavity and on the skin is cooked, rest three minutes and serve with lemon.

Common mistakes

Wet fish sheds the paste, while excessive heat burns it before the centre cooks.

Tips

Keep the paste thick enough to cling and turn the fish only once.