Friday, September 26, 2008
BAKED HILSA/BHEING WITH FRESH HERBS
Went to the fish market last night and got some of my favorite fish Silver Pomfrets and Hilsa/Bheing.
Bheing is a very thorny fish but when baked or if you make curry it tastes yummy. The flesh is so soft it just melts in your mouth like butter and the taste is divine, so you just forget about the thorns and enjoy.
We normally stuff the fish with Reichard Masala (Goan specialty) and bake it. But this time I wanted to make it in a different style so made a fresh herbs marinate and stuffed it in and baked. Oh you can’t imagine the aroma that was spread all over the kitchen. We were just waiting for the fish to get out of the oven. Sabu hates fish but she too enjoyed it, making sure that the thorns were removed.
So if you wish to try here is the recipe.
1 Fresh Big Bheing Fish
1 bunch of fresh dill
1 bunch of coriander
4 green chillies
2” piece of ginger
2 big lemons juice
1 Tsp Salt
Remove the scales of the fish, wash it well. Make a slit from both sides and clean the fish nicely inside. Wash and pat it dry. Apply salt & 1 tbspn outside. Also apply salt inside. Put it in a Baking tray and leave it aside.
For the stuffing:
Finely chop the dill, coriander leaves, green chillies and ginger. Put everything in a bowl. Add the lemon juice, ½ tsp salt. Mix it well. Now stuff this mixture into the fish. Preheat the oven to 200 deg./C. Put the fish inside the preheated oven and bake it for 30-45 minutes. Fish is ready to be served.
We were so hungry that couldn’t wait until it was baked for 45 minutes so we fried the fish and enjoyed every bit of it. It tasted absolutely delicious with lovely flavour of dill and tangy lemon.