This blog is dedicated to Mum, my greatest mentor. It is a compilation of simple recipes - Bengali, Indian, Burmese and Continental, among others. All of these recipes have been tested in my kitchen. Most use everyday ingredients found at your local market, but some use specialty ingredients available at Asian and/or Indian markets. Comments are welcome and members are invited to send in any recipes they would like to share.
I love bone-in fish which is so much tastier than fillets because the bones are where the flavour is concentrated. Notice the small green chilies used as a garnish. They are very hot and I love to mash them into my rice to release their mind-blowing heat.
White Snapper Fillets
When I cook bone-in fish, I always cook filleted fish for my husband. He can't bear to interrupt his eating with 'fishing' out the bones which ruins his dinner! So, in the two photographs above, the sauce/gravy remains the same, but the cut of fish is different. Notice that for my husband, I have used rings of jalapeno peppers whose heat are more tolerable. They are plainly visible and can be removed easily, if necessary.
This was my first try of white snapper and my only complaint was that the texture was 'meaty', much like mackerel. I prefer the softer texture of river fish.