Lemon Pepper Fish Recipe: A Flavorful Indian Appetizer
This Lemon Pepper Fish is a delightful and flavorful appetizer that captures the essence of Indian cuisine with its aromatic spices and tangy zest. Made with fresh Basa fish, mustard seeds, curry leaves, and a burst of lemon, this recipe is both simple to prepare and incredibly tasty. Whether you’re hosting a gathering or looking for a protein-packed starter, this dish is sure to impress.
Ingredients for Lemon Pepper Fish
| Ingredient | Quantity |
|---|---|
| Basa fish (cut into pieces) | 500 grams |
| Curry leaves | 1 sprig |
| Mustard seeds | 1 teaspoon |
| Garlic (chopped) | 4 cloves |
| Fennel seeds (Saunf) | 1 teaspoon |
| Whole Black Peppercorns (crushed) | 2 teaspoons |
| Turmeric powder (Haldi) | 1 teaspoon |
| Lemon juice | 1 lemon (freshly squeezed) |
| Salt | To taste |
| Sunflower oil | As required for cooking |
Nutritional Information per Serving (Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 25g |
| Fat | 9g |
| Carbohydrates | 3g |
| Fiber | 1g |
| Sodium | 350mg |
| Vitamin C | 25mg |
| Calcium | 35mg |
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Indian
Course: Appetizer
Diet: High Protein, Non-Vegetarian
Instructions to Make Lemon Pepper Fish
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Heat the Oil: Begin by heating a kadai (wok) over medium heat. Add sunflower oil to the kadai, just enough to coat the base. Let it heat up.
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Temper the Spices: Once the oil is hot, add the mustard seeds. Allow them to crackle for a few seconds, releasing their aromatic flavor. Next, add the curry leaves and let them crisp up for another few seconds.
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Saute the Fennel and Garlic: Add the fennel seeds to the hot oil and sauté for a few seconds. Then, add the chopped garlic and stir-fry until it becomes golden brown and fragrant. At this stage, you can also add green chilies if you want an extra kick of spice.
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Cook the Basa Fish: Add the Basa fish pieces into the kadai. Sprinkle the turmeric powder, crushed black peppercorns, and salt over the fish. Gently stir to ensure the fish is well coated with the spices. Cook the fish for about 10-12 minutes, stirring occasionally to ensure it cooks evenly. The fish will release its moisture, which will mix with the spices to create a rich sauce.
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Add Lemon Juice: Once the fish is cooked and the spices have blended in, squeeze fresh lemon juice over the fish. Mix everything together to combine the tangy zest with the savory flavors of the fish and spices.
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Final Touches: Taste the fish and adjust salt or pepper if needed. Once the fish is tender and flavorful, remove it from the heat.
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Serve: Serve the Lemon Pepper Fish hot, garnished with a few more curry leaves if desired. This dish pairs beautifully with a side of Peppery Mushroom Biryani, Palak Raita, and a fresh salad for a complete meal.
Tips for the Perfect Lemon Pepper Fish:
- Fish Substitution: If Basa fish is not available, you can use other firm white fish like tilapia or snapper. These fish will absorb the flavors just as well.
- Spice Level: Adjust the amount of crushed black pepper depending on how spicy you want the dish. You can also add a pinch of chili powder if you prefer more heat.
- Serving Suggestions: This recipe is perfect as a light appetizer or snack. Pair it with rice or flatbreads for a more substantial meal.
Conclusion
This Lemon Pepper Fish recipe combines the best of Indian spices with a fresh, tangy citrus twist. It’s an easy-to-make dish that is both light and satisfying, making it ideal for a high-protein meal. The delicate Basa fish, paired with aromatic spices and a squeeze of fresh lemon juice, makes for a dish that’s packed with flavor in every bite. Whether enjoyed as an appetizer or part of a full meal, this fish recipe will surely become a favorite at your dinner table.
