Geeta Baliga's Kitchen: Asian themed Grilled Fish

Geeta M. Baliga

I am Geeta Baliga born in Chennai and grew up in Calicut, Kerala.

I got married at the age of 21 to Mohan Baliga and moved to Hubli. I have 2 daughters and a son.

I was an entrepreneur and ran a very successful pre-school called Rose Bud in Hubli for 35 years. All my children are settled in North America. I have 5 grand children.We are now settled in the US to stay closer to our children.

Konkani cuisine is known for great fish curries and other seasonal delicacies like "Kadgi Chako" and "Keerla Sukhe".

We constantly had family visiting us for whom I helped cook barrels of curries, chakkulis and ubbatis, phenories, shevai, thile undo, halvas, etc. I had friends from various parts of India - Punjabi, Maharasthrian, Savji and Lingayat (Hubli locals) from whom I learnt to make other types of cuisines. Over time my reputation grew as a good cook in the family and circle of friends, particularly for seafood.

I update this blog as and when I prepare the dishes. If you find these recipes interesting please leave your comments in comment box below each recipe. and also add to my followers group . This will encourage me to continue with my efforts !

All the recipes are listed in alphabetical order on the right hand side and sorted by labels on the left side

Saturday, July 30, 2022

Asian themed Grilled Fish

https://drive.google.com/uc?export=view&id=191gx2Q-6IyULa6ugOxhcOZ8afMPPIQDE

1 whole fresh fish ( I used Branzino. In the US you can find this in WholeFoods or any fresh fish market. Make sure the fish is as fresh as you can get. Never use frozen fish)

1 big lunch of lemon grass crush lightly and/or cilantro

2-5 crush garlic and/ginger

1 big lemon sliced

Salt to taste

2 tsp masala paste ( Thai red curry paste )

2 Tbsp olive oil

Method:

Scale & Wash the fish thoroughly ( I use turmeric in the water to get Smells off). Put big slashes on the skin to get the masala in. First rub salt inside the belly and outside on the skin. Rub the masala paste through the slashes and in the belly. Stuff belly with garlic-ginger, cilantro and/or lemon grass. Put lemon slices in the slashes. Drizzle olive oil generously. MarinAte in fridge for 30 min to an hour. Grill in oven or BBQ. Ready when flesh is white and opaque. Do not overcook. Serve with rice or roast potatoes.

Geeta Baliga's Kitchen