Entree: India – Goa – Fish Recheado (Spiced Goan fish marinated in a tangy, fiery red chili and vinegar paste then pan-fried or baked)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 30 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 fish fillets, firm white fish (such as kingfish, snapper, or pomfret), approx. 6 oz (170 g) each
- 8 dried red chilies (Kashmiri or byadgi), stems removed
- 1/4 cup (60 ml) white vinegar
- 4 cloves garlic
- 1 small onion, roughly chopped (about 3 oz (85 g))
- 1 tsp (5 g) cumin seeds
- 1 tsp (4 g) coriander seeds
- 1/2 tsp (1 g) black peppercorns
- 2 whole cloves
- 1/4 tsp (0.5 g) ground turmeric
- 1 tsp (4 g) jaggery or brown sugar
- 1 tbsp (15 ml) vegetable oil, plus 2 tbsp (30 ml) for frying
- 1/2 tsp (3 g) salt, plus extra to season fish
- 1 tbsp (15 ml) tamarind paste or 1 tsp (5 ml) lemon juice (optional, for extra tang)
- 1 tbsp (15 ml) fresh cilantro leaves, chopped (for garnish)

Show original ingredient measurements

- 4 fish fillets, firm white fish (such as kingfish, snapper, or pomfret), approx. 6 oz (170 g) each
- 8 dried red chilies (Kashmiri or byadgi), stems removed
- 1/4 cup (60 ml) white vinegar
- 4 cloves garlic
- 1 small onion, roughly chopped (about 3 oz / 85 g)
- 1 tsp (5 g) cumin seeds
- 1 tsp (4 g) coriander seeds
- 1/2 tsp (1 g) black peppercorns
- 2 whole cloves
- 1/4 tsp (0.5 g) ground turmeric
- 1 tsp (4 g) jaggery or brown sugar
- 1 tbsp (15 ml) vegetable oil, plus 2 tbsp (30 ml) for frying
- 1/2 tsp (3 g) salt, plus extra to season fish
- 1 tbsp (15 ml) tamarind paste or 1 tsp (5 ml) lemon juice (optional, for extra tang)
- 1 tbsp (15 ml) fresh cilantro leaves, chopped (for garnish)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rehydrate chilies by placing them in hot water for 15 minutes, then drain. In a dry skillet over medium heat, toast cumin seeds, coriander seeds, peppercorns, and cloves for 1 minute until aromatic; cool.
2. Transfer toasted spices, rehydrated chilies, garlic, onion, turmeric, jaggery or brown sugar, vinegar, tamarind paste or lemon juice (if using), 1 tbsp (15 ml) oil, and 1/2 tsp (2.5 ml) salt to a blender or food processor and blend to a smooth, thick paste, adding a tablespoon of water if needed.
3. Pat fish fillets dry and season lightly with salt. Using your hands or a spoon, spread a generous layer of the recheado paste over both sides of each fillet; let marinate for 30 minutes at room temperature or up to 2 hours refrigerated.
4. Preheat a heavy skillet over medium heat and add 2 tbsp (30 ml) oil. Wipe excess marinade from the pan-side of the fillets to avoid burning, then fry fillets skin-side down first for 3–4 minutes until crisp and browned, flip and cook 2–3 minutes more until cooked through (internal temp about 140–145°F / 60–63°C). Alternatively, bake at 400°F (200°C) for 12–15 minutes.
5. Remove fish to a platter, garnish with chopped cilantro, and serve hot with steamed rice, pão (Goan bread), or simple salad.

1. Rehydrate chilies by placing them in hot water for 15 minutes, then drain. In a dry skillet over medium heat, toast cumin seeds, coriander seeds, peppercorns, and cloves for 1 minute until aromatic; cool.
2. Transfer toasted spices, rehydrated chilies, garlic, onion, turmeric, jaggery or brown sugar, vinegar, tamarind paste or lemon juice (if using), 1 tbsp oil, and 1/2 tsp salt to a blender or food processor and blend to a smooth, thick paste, adding a tablespoon of water if needed.
3. Pat fish fillets dry and season lightly with salt. Using your hands or a spoon, spread a generous layer of the recheado paste over both sides of each fillet; let marinate for 30 minutes at room temperature or up to 2 hours refrigerated.
4. Preheat a heavy skillet over medium heat and add 2 tbsp oil. Wipe excess marinade from the pan-side of the fillets to avoid burning, then fry fillets skin-side down first for 3–4 minutes until crisp and browned, flip and cook 2–3 minutes more until cooked through (internal temp about 140–145°F / 60–63°C). Alternatively, bake at 400°F (200°C) for 12–15 minutes.
5. Remove fish to a platter, garnish with chopped cilantro, and serve hot with steamed rice, pão (Goan bread), or simple salad.