Fish Recheado
A Goan classic: whole fish stuffed with a vibrant green chili-coconut paste and pan-fried until the skin crisps. Bold, aromatic, and table-ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 38g
Ingredients
- 2 fish (about 10–12 oz each) whole fish (sea bass, pomfret, or similar), scaled and gutted
- 4 medium green chiles, roughly chopped
- ½ cup fresh coconut, grated (or unsweetened frozen, thawed)
- 4 cloves garlic cloves
- 1 to taste salt and pepper
- 3 tablespoons olive oil
Instructions
- 1
Place the green chiles, grated coconut, garlic cloves, and 0.5 teaspoon salt into a blender or food processor.
- 2
Blend until the mixture becomes a smooth, bright green paste, about 1–2 minutes. If it looks too dry, add 1–2 tablespoons water and blend again.
- 3
Pat both fish dry with paper towels, rubbing gently on all sides inside and out to remove excess moisture.
- 4
Make 2–3 diagonal slits (about 1/4-inch deep) on each side of both fish, cutting from the head toward the tail at a 45-degree angle so the paste can reach inside.
- 5
Divide the green paste in half; stuff one half inside the belly cavity of each fish, spreading with your fingers to coat the inside evenly.
- 6
Rub the remaining paste onto the outside of both fish, pressing it into the skin and the slits you made so it coats completely.
- 7
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 8
Place both fish skin-side down into the hot oil carefully to avoid splashing; you should hear a loud, steady sizzle immediately.
- 9
Cook the fish skin-side down without moving them for 6–7 minutes, until the skin turns golden and crispy and lifts easily from the pan with a spatula.
- 10
Flip both fish gently using a wide spatula, supporting the belly with your other hand so it does not break apart.
- 11
Cook on the second side for 3–4 minutes, until the flesh flakes easily when pressed gently with a fork and the interior temperature reaches 145°F at the thickest part.
- 12
Slide both fish onto a serving plate and sprinkle with a pinch of salt and black pepper to taste.
Tools you’ll need
- blender or food processor
- paper towels
- cutting board
- sharp knife
- 12-inch skillet
- wide spatula
- instant-read thermometer (optional)
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