Description
A dish scoring the belly of fish like pomfret or mackerel, stuffing an intense spice paste of red chilies and vinegar called 'Recheado', and baking fragrantly in a pan.
Restaurants serving Goan Fish Recheado
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pomfret(or Horse mackerel)
- Red chilies
- Cumin
- Black pepper
- Cloves
- Cinnamon
- Garlic
- Ginger
- Tamarind
- Vinegar
- Sugar
- Salt
- Oil
Instructions
- Blend red chilies, cumin, black pepper, cloves, cinnamon, garlic, ginger with vinegar and tamarind juice into a thick bright red Recheado Masala (paste).
- Score deep cuts in the belly/sides of whole fish, generously stuff Recheado Masala into gaps, marinate ~
- mins.
- Heat oil in a pan, shallow-fry both sides crispy and fragrant, careful not to burn the masala to finish.
Learn more Spice, substitutes, tips
Key spices
Red chilies、Cumin、Black pepper、Cloves、Cinnamon
Substitutes at Japanese supermarkets
Squid (arrangement stuffing paste into cylindrical squid body and baking)
Pairing
Cold beer、Goan Fish Curry
Trivia
[Hardcore] 'Recheado' means 'stuffed' in Portuguese. A Goan Catholic home dish; the sharp acidity of vinegar (local palm vinegar) completely erases fishy odors.
Eating tips & etiquette
[Unique Eating] Open the fish meat with a knife, firmly coat the white meat with the sour-spicy red paste emerging from inside, and wash down with beer!
Allergen
Seafood