The Fishmonger demonstrates the proper way to fillet a striper for maximum meat yield and how to use a whole striped bass ...

Use skin-on fish fillets for the dish ... Drain in a colander, rinse with cold water and drain again. Cut the ginger slices into thin matchsticks. Slice the garlic cloves in half.

Season fish with ½ tablespoon turmeric and a generous ... Add onions and cook until translucent, 3-4 minutes. Stir in ginger, chiles and remaining turmeric. Sauté until aromatic, about 1 minute.

Wash the fish fillets properly. Soak the fish in salt, lemon juice and 4 cups of water for about 10 minutes. Drain and wipe dry. 2. Now marinate the fish for 1 hour with onion, garlic, ginger, green ...

We used a whole fish for this dish. A fish that weighs 1.2kg (42 1/3 oz) will yield about 500g (18oz) of skinless fillet. For ginger juice, grate fresh ginger on a ceramic grater, then drain the ...

Add the ginger and red pepper ... Arrange the salmon fillets in the pan, skin side up. Partially cover and sear until well browned, 5 to 6 minutes. Turn the fish over and continue cooking for ...

Wash prawn and fish and marinate with salt and ginger garlic paste. 2. Put all the spices and food colouring in fresh cream along with refined flour and gram flour and mix. Dip all the prawns and fish ...