Air fryer recipe · Mains
Goan Recheado Fish
Fish rubbed with a tangy red chilli paste and air fried dry.
- 30 minTotal time
- 200°CAir fryer
- 3Serves
- Non-vegetarianDiet
Nutrition per serving
- 245kcal
- 32.4 gprotein
- 3.8 gcarbs
- 10.5 gfat
- 0.4 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- fish500 g
- red chilli6, dried whole
- garlic6 cloves
- ginger1 inch piece
- vinegar2 tbsp
- tamarind pulp1 tsp
- oil2 tbsp
Method
Make the recheado paste
Soak the dried red chillies in warm water for 10 minutes to soften them, then blend with the garlic, ginger, vinegar, tamarind pulp and a pinch of salt into a thick, smooth paste. The vinegar sharpens the flavour and helps the paste keep its bright colour.
Marinate the fish
Cut two or three slits on each side of the fish and rub the paste all over and deep into the cuts. Chill it for 30 minutes so the masala works into the flesh, and the slits let the flavour reach the middle rather than sitting only on the skin.
Load the basket
Rub the basket with a little oil, then lay the fish pieces in a single layer with space between them and drizzle the rest of the oil on top. The gaps let the hot air dry the surface all round so the fish roasts rather than steams.
Air fry until dry and flaky
Cook at 200°C for 8 min, flip carefully, then cook for another 7 min. The fish is done when it turns opaque and flakes easily with a fork, about 15 min total at 200°C. Turning it once helps both sides dry and char evenly.
