Spicy Fish Salad with Local Greens

Ingredients

In the original Maltese Insalata tal-bakkaljaw, the fish is typically marinated in lemon juice and olive oil, and the salad is dressed with a simple vinaigrette. In this adapted recipe, we incorporate Northeast Indian spices and flavors, such as turmeric, cumin, chili powder, nigella seeds, and fennel, to give the dish a spicy and aromatic twist. Additionally, we use local greens commonly found in Northeast India, like mustard greens, spinach, and fenugreek leaves, to add a unique touch to the salad. We alse have the original recipe for Insalata tal-bakkaljaw, so you can check it out.

• 500g (1.1 lb) tilapia or catfish fillets, cut into bite-sized pieces 500g (1.1 lb) tilapia or catfish fillets, cut into bite-sized pieces
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt to taste Salt to taste
• 2 tablespoons mustard oil 2 tablespoons mustard oil
• 2 cups (60g) mustard greens, chopped 2 cups (60g) mustard greens, chopped
• 2 cups (60g) spinach leaves 2 cups (60g) spinach leaves
• 1 cup (30g) fenugreek leaves 1 cup (30g) fenugreek leaves
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon nigella seeds 1 teaspoon nigella seeds
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 30g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the fish pieces with turmeric powder, cumin powder, chili powder, and salt. Mix well and let it marinate for 30 minutes.
2. 2.
   Heat mustard oil in a pan over medium heat. Add the marinated fish and cook until it turns golden brown and is cooked through. Remove from heat and set aside.
3. 3.
   In a large mixing bowl, combine the mustard greens, spinach leaves, and fenugreek leaves.
4. 4.
   In a small bowl, whisk together lemon juice, nigella seeds, fennel seeds, and salt to make the dressing.
5. 5.
   Add the cooked fish to the bowl of greens and pour the dressing over it. Toss gently to combine.
6. 6.
   Serve the Spicy Fish Salad with Local Greens as a refreshing and tangy appetizer or a light main course.

Treat your ingredients with care...

• Mustard Greens — Make sure to wash the mustard greens thoroughly and remove any tough stems before using them in the salad.

Tips & Tricks

• If you prefer a milder spice level, reduce the amount of chili powder in the marinade.
• Feel free to add other local greens or herbs to the salad, such as coriander leaves or watercress, for added freshness.
• For a heartier meal, serve the salad with steamed rice or flatbread.

Serving advice

Serve the Spicy Fish Salad with Local Greens chilled or at room temperature. Garnish with a sprinkle of nigella seeds and fennel seeds for an extra burst of flavor.

Presentation advice

Arrange the salad on a platter, placing the marinated fish pieces on top of the bed of greens. Drizzle the dressing over the salad just before serving to keep the greens crisp and vibrant.