Peixe Recheado (Fish stuffed with a red spice paste)

Peixe Recheado (Fish stuffed with a red spice paste)

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Servings: 4
Calories: 115


  • 1.1 lb Fish pomfret / mackerels / 1 medium pomfret / 3 - 4 mackerels
  • 3/4 tsp Salt
  • 2 tsp Vinegar sirka / Lemon (nimbu) juice
  • 3 tbsp Recheio spice paste
  • Vegetable oil for shallow frying


  • Clean the fish. Remove the internal organs and wash well. Slit the fish on either side of the bone to make 2 deep pockets. Apply salt and vinegar / lemon juice and keep aside for 10 minutes.
  • Stuff the fish with the recheio spice paste.
  • Heat the oil in a frying pan; gently lower the fish into the pan, and fry, uncovered, on moderate heat for 5-7 minutes on each side till golden brown. Turn the fish only once.
  • Remove from the pan and drain the excess oil on paper towels.
  • Serve hot.
  • Variation: You can also stuff the fish with chetnim de cilantro
  • Stuffed Squid: stuff cleaned squid with the recheio spice paste, coat with eggs and breadcrumbs and shallow fry.
Calories: 115 kcal
Carbohydrates: 1 g
Protein: 22 g
Fat: 2g
Saturated Fat: 1 g
Cholesterol: 54 mg
Sodium: 504 mg
Potassium: 515 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 1797 IU
Vitamin C: 2 mg
Calcium: 36 mg
Iron: 1 mg
Cuisine Indian
Ingredients Fish & Seafood
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