Parsi-style Grilled Fish

Ingredients

In this adaptation of Yakimono to Parsi cuisine, we incorporate the distinct flavors and spices of Parsi cooking. The original Japanese dish is transformed by using traditional Parsi spices such as turmeric, cumin, and coriander, which infuse the fish with a unique taste. Additionally, the dish is served with tangy tomato chutney, a staple in Parsi cuisine, to complement the flavors of the grilled fish. We alse have the original recipe for Yakimono, so you can check it out.

• 500g (1.1 lb) white fish fillets 500g (1.1 lb) white fish fillets
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt to taste Salt to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Tomato chutney, for serving Tomato chutney, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 30g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine turmeric powder, cumin powder, coriander powder, ginger paste, garlic paste, lemon juice, salt, and vegetable oil.
2. 2.
   Marinate the fish fillets in the spice mixture for at least 30 minutes.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Place the marinated fish fillets on the grill and cook for 4-5 minutes on each side, or until the fish is cooked through and has a charred appearance.
5. 5.
   Remove the fish from the grill and serve hot with tomato chutney.

Treat your ingredients with care...

• Fish — Choose a firm white fish such as cod, halibut, or snapper for grilling. Make sure the fillets are fresh and free from any unpleasant odor. If you prefer a milder flavor, you can soak the fish in milk for 30 minutes before marinating to reduce any fishy taste.

Tips & Tricks

• For a spicier kick, add a pinch of red chili powder or cayenne pepper to the marinade.
• If you don't have a grill, you can also cook the fish in a preheated oven at 200°C (400°F) for approximately 10-12 minutes, or until cooked through.
• Serve the Parsi-style Grilled Fish with a squeeze of fresh lemon juice for an extra burst of tanginess.

Serving advice

Serve the Parsi-style Grilled Fish hot, accompanied by tomato chutney and your choice of fluffy rice or buttery naan bread. Garnish with fresh coriander leaves for a pop of color.

Presentation advice

Arrange the grilled fish fillets on a platter, drizzle with a little extra marinade, and sprinkle with toasted sesame seeds for an attractive presentation. Serve the tomato chutney in a small bowl on the side.