Taste of This and That Cafe
A quick and flavorful pan-fried seabass recipe, infused with aromatic Indian spices for a delightful and healthy meal. Perfect for a busy weeknight.
Ingredients
- 2 each seabass fillets about 200g each
- 1 tsp ginger-garlic paste
- 0.5 tsp turmeric powder
- 0.5 tsp red chili powder or to taste
- 0.5 tsp cumin powder
- 0.5 tsp coriander powder
- 1 tbsp lemon juice
- 0.5 tsp salt or to taste
- 2 tbsp vegetable oil for frying
Instructions
- Pat the seabass fillets dry with paper towels to ensure a crispy skin.
- In a small bowl, combine ginger-garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, lemon juice, and salt to form a smooth paste.
- Generously rub the spice paste over both sides of the seabass fillets, ensuring they are well coated.
- Heat the vegetable oil in a large non-stick pan over medium-high heat until shimmering.
- Carefully place the seasoned seabass fillets into the hot pan. Avoid overcrowding; cook in batches if necessary.
- Cook for 3-4 minutes per side, or until the fish is golden brown, cooked through, and flakes easily with a fork.
- Remove from the pan and serve immediately with your preferred accompaniments.
Notes
Serve this seabass with a squeeze of fresh lime, a side of fluffy basmati rice, or a light green salad for a complete meal. Adjust chili powder to your spice preference.