Use no oil, get same taste as you fry your favourite fish
Rate this recipe!
| Prep Time | 30 minutes |
| Servings |
people
|
Ingredients
- Fish(cut into 1.5" x 1.5", Batang or any big fish of your choice) - 8 pieces
- Salt(Usually I add one teaspoon) -
- Turmeric powder - 1/2 tsp
- Red chilly powder - 1 1/2 tsp
- Coriander powder - 1 teaspoon
- Black Pepper Powder - 1/2 tsp
- Water(As reqd to make a fine paste of the above masala powders) -
- Oil(optional) - 2 tsp
- Lemon(optional) - 1/2 of
- Onion(optional) - 1 no
- *Adjust quantity as per your spice intake. You can test it by tasting the paste for marination. -
Ingredients
|
Rate this recipe!
|
Instructions
- Wash the fish pieces and keep aside.
- Marinate the fish pieces with the paste and keep for atleast 1 hour.
- In an oven safe tray, arrange aluminium foil in the form of a plate, big enough to spread the fish pieces.
- :- Optional - Apply a coat of oil on the flat surface of foil.
- Arrange the fish pieces on the foil so as the pieces do not touch one another.
- Set your oven option to grill between 180 - 220 degree celcius.
- Put the tray with fish in aluminium foil on the top slot.
- Flip the pieces at this point and in every 10 minutes.**
- Switch off the oven when the fish pieces turn dark brown outside.
- Arrange the grilled fish on a plate.
- :- Serve hot.
- :- Optional - Sprinkle the lime juice on the fish and garnish with onion slices.
- **The preparation time depends on fish type and your taste. I make it really crispy. In that case, sometimes you may smell burning, as the water coming out of fish is burnt dry in the foil.
Share this Recipe
