Thai Coconut Fish

Ingredients:

• 2-3 white-fleshed fillets of fish (halibut, snapper, cod, talapia, etc...)
• 2-3 Tbsp. vegetable oil
• fresh coriander or basil + lime wedges for garnish
• MARINADE:
• 1/4 cup + 2 Tbsp. coconut milk
• 1+1/2 Tbsp. fish sauce
• 1/2 tsp. dried crushed chili (from the spice aisle)
• 1/4 tsp. ground coriander
• TOPPING:
• 1/2 cup dry shredded coconut, unsweetened
• 1 fresh red chili, minced, OR 1/2 tsp. dried crushed chili (add more or less to taste)
• 1 clove garlic, minced
• 1 spring (green) onion, chopped fine
• 1 tsp. grated galangal OR ginger
• 1 tsp. grated lime zest
• 1/4 tsp. sugar
• 1 Tbsp. lime juice
• 1 Tbsp. fish sauce

Preparation:

1. Place fish in a flat dish. Stir marinade ingredients together and pour over fish. Turn fillets in the marinade several times, then leave in the refrigerator to marinate while you prepare other ingredients.
2. Place shredded coconut in a dry frying pan over medium-high heat. Stir occasionally until coconut turns light golden-brown. Tip 3/4 of coconut into a small mixing bowl. Place remaining in another bowl for serving later.
3. Add all other 'Topping' ingredients to the bowl of toasted coconut. Gently toss to mix everything together. Taste-test the mixture for salt and spice, adding more fish sauce if not salty enough, or more chili if you prefer it spicier. Set aside.
4. Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then gently place fish in pan. Let fish fry at least 1 minute before turning or moving. Fry 1-3 minutes per side, depending on thickness. Fish is done when flesh turns firm and opaque, and flakes easily.
5. Place fried fillets on individual plates. Top with a layer of the coconut-chili-lime mixture, then add another layer of the reserved toasted coconut. Sprinkle over some fresh coriander or basil and garnish with a lime wedge (squeeze over before eating). Serve with rice and ENJOY!

Original: http://thaifood.about.com/od/thaiseafoodrecipes/r/Thai-Coconut-Fish.htm

Bengali Fish Curry

Ingredients:

2 tblsp lemon juice2 tbsps.
mustard oil for frying
salt to taste
8 fish fillets8
1 tblsp red chilli powder
4 red chillies whole
salt to taste
1 tsp mustard paste
1 tsp turmeric powder
4 green chillies slit
2 tblsp coriander powder
1 tblsp garlic paste
1 tsp mustard seeds
1 bay leaf
2 cup onions chopped
1 tblsp ginger paste
1 tsp turmeric powder
1 tsp onion seeds (kalonji)

How to make bengali fish curry :

• Clean and cut fish fillet, wash well, remove excess water and then marinate with limejuice, turmeric powder and salt.
• Keep aside for 30 minutes.
• Heat up a pan, mix in 1 tblsp oil, shallow fry marinated fish from both sides until slightly browned.
• Take off and keep aside.
• Heat up remaining oil, mix in mustard seeds, kalonji, whole dry red chillies and bay leaf, stir fry for a few minutes till seeds crackles, mix in ginger, garlic paste and stir fry again for a moment.
• Mix in cut onion and stir fry until slightly brown in colour.
• Mix in mustard paste, red chilli powder, coriander powder and turmeric powder, stir fry masala nicely until oil starts separating.
• Adjust water and salt, bring to boil and then mix in shallow fried fish, put green chilli slits on top.
• Stir fry on a slow flame until fish get cooked and oil starts floating on top of gravy.
• Take off and decorate with cut green coriander leaves.