Pakistani Ginger-Garlic Fish Skillet

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Coastal Sindh, home to Pakistan's main fishing communities, has a long tradition of quick, spice-forward fish preparations built to make the most of a fresh catch without overcomplicating it. This skillet dish follows that same logic: a hard sear to build flavor on the fish itself, then a fast tomato-ginger-garlic sauce to bring it all together. The technique that matters most is searing the fish first and setting it aside, rather than trying to cook it directly in the sauce — this keeps the delicate fillets from breaking apart and gives them a proper golden crust. The sauce itself comes together in the same pan, picking up the fond left behind from the fish. It's a fast, everyday dinner that reflects how fish is actually cooked in Pakistani households along the coast — simply, with bold aromatics and minimal fuss.

재료

서브 4

• 4흰살 생선 필레(such as tilapia or basa)
• 1 tbsp생강(강판에 간)
• 4 cloves마늘(다진 것)
• 1 tsp심황
• 1 tsp고수풀
• 0.5 tsp붉은 고추가루
• 1 tsp좋은 바다 소금
• 3 tbsp식물성 기름
• 2토마토(깍둑썰기한)
• 2파(슬라이스)
• 1레몬(착즙한)
• 0.25 cup고수(다진 것)

조리법

1. 1

   Season the fish

   Pat the fillets dry and rub with half the ginger, garlic, turmeric, coriander, chili powder and salt. Let sit 10 minutes.

2. 2

   Sear the fish

   Heat 2 tbsp oil in a wide skillet over medium-high heat. Sear the fillets 3 minutes per side, until golden and just cooked through. Remove and set aside.

3. 3

   Build the pan sauce

   In the same skillet, add remaining oil, ginger and garlic, cooking 30 seconds until fragrant. Add the tomatoes and cook 5 minutes, until they break down slightly.

4. 4

   소스를 완성해주세요

   토마토 혼합물에 남은 소금으로 간을 하고 레몬즙을 넣고 저어줍니다.

5. 5

   Combine and serve

   Return the fish to the skillet, spoon the sauce over, and warm through 1-2 minutes. 파와 고수로 마무리합니다.

   Handle the fish gently when returning it to the pan — it's delicate once cooked and can break apart.

변형

• •

  논・세・엔테・체・트・폿사・페이아、마・논・세・엔테・체・투・포사・페이아。

• •

  C'est un Zeit, nans l'Eltern entre seus filhos.

• •

  问题は解决دikimaせんが、问题は解决dedkimaせん。

저장

생선은 다시 가열하면 단단해지기 때문에 신선하게 먹는 것이 가장 좋습니다. 필요한 경우 최대 1일 동안 냉장 보관한 후 약한 불로 천천히 다시 가열하세요.

자주 묻는 질문