Every time we think of seafood dinner my mind always wonders off to my beautiful island. Memory of singing ocean breeze blowing through coconut trees with its beautiful white sandy beaches and crystal blue water warms the homely feeling in the heart. Coconut is particularly important ingredient in when it comes to cooking in Sri Lanka. It is used from marinating making spice blends and in sauce while cooking seafood. Most common way to cook for everyday meal with seafood is to add in to a curry or stir fry with a coconut sauce in it. Red curry or yellow curry will be the choice of base based on what type of fresh fish you are cooking.
Before my mind wonders off to how beautiful Sri Lanka is and to all homely meals my mom used to make, let us talk little bit about my theory of selecting seafood. According cooking light.com there is dark oil rich fish, white flaky, medium oil rich firm, white firm are the main types of fish you find in market. (https://www.cookinglight.com/cooking-101/essential-ingredients/types-fish ) I happen to agree completely. this method we are going to talk about can be used for any white firm and white lean fish.
I always take that extra mile when it comes to cleaning fish. Specially if you buy fish in whole form. Please bear with me while I describe it for you. First, pull out gills under the head and remove it along with the bony parts like fins and mouth. clean out the inners completely. if there are scales, rub to clean them completely. add some salt, turmeric, one lime with juice and peel both and some tap cold water. let it sit for five minutes and rinse thoroughly. after that I did cut mine in to stakes for better absorption of flavors and just because I like mine that way. Now the fish is ready for marinate.
Add 1 tsp of salt, pepper, and turmeric, along with 2 tsp of lime juice marinate the fish about half and hour.
Now the fish is ready to cook.
Skillet Baked Mackerel
- Mackerel 2 lbs.
- 1 tsp freshly Ground mustard
- 1 tsp of Turmeric
- 1 tsp of Black pepper powder
- 2 tsp of Coriander powder
- Pinch of Sri Lankan black curry powder
- One Red onion
- 2 hots Green chilies
- Ginger one inch piece
- Garlic 3 cloves
- Sprig of Curry leaves
- 2 tbsp. of coconut
- 1 tbsp. of rice flour
- Salt to taste
- 1tsp of Worcestershire sauce
- 1 tsp of Fish sauce
- 1 tbsp. of Apple cider vinegar
- 2 tsp of Mustard oil
Clean and marinate the fish.
Prepare the spice blend by adding all the ingredients to a food processor along with a little water to blend into a fine paste.
Coat a cast iron skillet/ baking dish/ casserole dish with thin coat of mustard oil
Lay banana leaves at the bottom of the baking pan / skillet the fish over it in a single layer. Pour the spice blend over the fish and gently rub to coat well. Cover with another layer of banana leaves on top.
Bake covered in 375-degree Fahrenheit oven for 20 minutes to half an hour. After half an hour uncover the foil and bake for another 20 minutes until brown on the edges and bubbly. Pull out from the oven and sprinkle a pinch of black curry powder.
Enjoy over rice or toasted bread or with flat bread with fresh salad on the side.