We love this masala seabass fillet + lemon rice combo🌶️ — ready in 30 mins, no stress!
Ingredients:
🔸️2 frozen seabass fillets
🔸️1 tsp ginger garlic paste
🔸️½ tsp turmeric powder, coriander powder, mustard seeds
🔸️1 tsp red chilli powder, garam masala, red chilli (optional)
🔸️1 1/2 tbsp lemon juice
🔸️Salt to taste
🔸️4 tbsp butter or oil (for toasting)
🔸️Fresh coriander, for garnish
🔸️Lemon wedges, to serve
🔸️1 cup cooked basmati rice.
🔸️1 curry leaves
🔸️ 1 tbsp chana dal or peanuts
Instructions:
🔸️In a bowl, mix all spices with lemon juice to form a paste.
🔸️Rub the masala paste onto the seabass fillets and let marinate for at least 10–15 minutes
🔸️Heat oil in a pan, add mustard seeds. Once they splutter, add dried chilli, curry leaves, and chana dal/peanuts.
🔸️Add turmeric and sauté for a few seconds.
🔸️Stir in the cooked rice, salt, and lemon juice. Mix gently and heat through. Set aside.
🔸️Heat oil in a non-stick or cast-iron pan over medium heat.
🔸️Place the marinated fillets skin-side down. Cook for 3–4 minutes until crispy.
🔸️Flip gently and cook the other side for 2–3 minutes until flaky and cooked through.
🔸️Plate the lemon rice and top with the hot masala seabass.
🔸️Garnish with chopped coriander and lemon wedges.