The Best Fish Marinade Recipe

Updated on March 12, 2022

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Mouthwatering Fish Marinade Recipe 

I have been cooking 3 meals a day plus snacks since Feb 2020. I got so tired of making elaborate meals that i decided to cheat and save my time and energy in the kitchen. So this is what i do now, i but buy chicken or fish, make different marinades (3-4 types), zip lock the marinated chicken and fish and store in the fridge. During lunch or dinner time, i take them out, bake them with veggies or grill them on my grill pan. Now i spend only 15 mins in the kitchen and no more.

Now time to discuss the magic marinade…If I could use only one marinade for the rest of my life, it would be this one. I don’t prefer eating fish but with this mustard marinade I can eat fish literally everyday. It’s the best marinade for fish whether you are making grilled fish/pan fry or oven baked. I think it would work equally great with paneer or tofu because paneer and tofu have a soft texture like fish.

There are many little things you need to make the marinate, some items you can skip if you don’t have but then there are some ingredients that you just can’t eliminate. They are very very crucial, so i am gonna mark important next to those ingredients.

Ingredients:

  1. Fish pieces without bones: 500 gms (I prefer using basa)
  2. Yellow mustard seeds: 1 tbsp (IMPORTANT INGREDIENT)
  3. Garlic: 5-6 cloves (IMPORTANT INGREDIENT)
  4. Ginger: 1 tiny stick
  5. Cumin (jeera) seeds: 1/2 tsp
  6. Coriander (dhania) powder: 1/2 tbsp (IMPORTANT INGREDIENT)
  7. Fennel (sauf) seeds: 2  tsp (IMPORTANT INGREDIENT)
  8. Garam masala powder: 1 tsp
  9. Black pepper: 1/2 tsp powder or 1/2 tsp whole
  10. Green mint leaves or dill: 6-8 leaves
  11. Lemon juice: 2 tbsp (IMPORTANT INGREDIENT)
  12. Mustard oil: 2 tbsp (if you don’t have mustard use any other oil, but it tastes best with mustard oil)
  13. Salt: 1/2 tbsp
  14. Kewra essence: 2 drops ( If kewra essence is very pure, use only one drop) (IMPORTANT INGREDIENT)
  15. Water: 2-3 tbsp

Method:

  1. Minus the fish, dump everything else in a blender and blend  them to a very very fine smooth paste. Adjust water if the paste looks too thick. The marinate won’t be runny but it shouldn’t be too thick either.
  2. Make sure the paste is smooth (almost creamy), a course paste will make the marinade bitter.
  3. Marinate the fish pieces. Store them in a zip lock or a container with lid, place them in the fridge for 8 -10 hours or overnight.
  4. While cooking on the grill pan, pour some mustard oil to grease the pan and grill till the pieces get brownish crispy texture.
  5. Enjoy the fish with flavoured vegetable rice or with chapatis.

The Best Fish Marinade Recipe

Recipe by KhushbooCuisine: Indian
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

Ingredients

  • Fish pieces without bones: 500 gms (I prefer using basa)

  • Yellow mustard seeds: 1 tbsp (IMPORTANT INGREDIENT)

  • Garlic: 5-6 cloves (IMPORTANT INGREDIENT)

  • Ginger: 1 tiny stick

  • Cumin (jeera) seeds: 1/2 tsp

  • Coriander (dhania) powder: 1/2 tbsp (IMPORTANT INGREDIENT)

  • Fennel (sauf) seeds: 2  tsp (IMPORTANT INGREDIENT)

  • Garam masala powder: 1 tsp

  • Black pepper: 1/2 tsp powder or 1/2 tsp whole

  • Green mint leaves or dill: 6-8 leaves

  • Lemon juice: 2 tbsp (IMPORTANT INGREDIENT)

  • Mustard oil: 2 tbsp (if you don’t have mustard use any other oil, but it tastes best with mustard oil)

  • Salt: 1/2 tbsp

  • Kewra essence: 2 drops ( If kewra essence is very pure, use only one drop) (IMPORTANT INGREDIENT)

  • Water: 2-3 tbsp

Directions

  • Minus the fish, dump everything else in a blender and blend them to a very very fine smooth paste. Adjust water if the paste looks too thick. The marinate won’t be runny but it shouldn’t be too thick either.
  • Make sure the paste is smooth (almost creamy), a course paste will make the marinade bitter.
  • Marinate the fish pieces. Store them in a zip lock or a container with lid, place them in the fridge for 8 -10 hours or overnight.
  • While cooking on the grill pan, pour some mustard oil to grease the pan and grill till the pieces get brownish crispy texture.
  • Enjoy the fish with flavoured vegetable rice or with chapatis.

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KON’NICHIWA!

Hi! I am Khushboo. I am gluten intolerant and this is my Gluten-Free food diary. My recipes are not necessarily fancy, they are practical and simple. Journey with me on my exciting food discoveries as I am on a mission to make gluten-free food enjoyable, fun & affordable. If they can make it with gluten, we can make it without.

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