10 Simple Fish Recipes for Every Day

Fish dishes are very good for body health. Fish is known to be rich in good nutrients that are important for the body. Especially for children, fish is very good for the formation of brain and body cells.

Read this article to the bottom for inspiration for fish recipes ranging from fried, soup, grilled and steamed. Complete with various delicious spices that are guaranteed to be special and won’t make you bored.

1. Fried puffer with yellow spices

Ingredients:

Mackerel – 700 grams

Lime – 1/2 fruit

Ground spices :

Shallots – 10 cloves

Garlic – 8 cloves

Coriander – 1 tbsp

Salt – 1.5 tsp

Turmeric – 3 segments

How to make :

1. Clean the fish and make streaks on its body.
2. Prepare the spices and lime juice, spread evenly on the fish up to the inside.
3. Leave it for approximately 30 minutes so that the flavors are absorbed.
4. Prepare hot oil and fry the fish until golden and cooked.
5. Drain, ready to serve.

2. Milkfish Curry

Ingredients:

Large milkfish – 1 fish

Lime juice – 1 tbsp

Light coconut milk – 400 ml

Thick coconut milk – 150 ml

Salt – 3/4 tsp

Broth powder – 1/2 tsp

Granulated sugar – 1/2 tsp

Cooking oil – 3 tbsp

Ground spices :

Shallots – 6 cloves

Garlic – 3 cloves

Curly chilies – 2 pieces

Candlenuts – 3 items

Jahe – 1 cm

Turmeric – 3 cm

Complementary Seasonings:

Galangal, crushed – 2 cm

Lemongrass, bruised – 1 stalk

Lime leaves, bones removed – 3 pieces

How to make :

1. Clean the milkfish, remove scales, gills and entrails. Break the tailbone, then cut into 4 parts, wash clean.
2. Coat the fish with lime juice, leave for a few moments, then rinse until clean, set aside.
3. Heat oil, saute ground spices and complementary spices until fragrant. Add thin coconut milk, cook while continuing to stir until it boils.
4. Add the milkfish, add salt, sugar and stock powder. Cook over low heat until the fish is cooked.
5. Add thick coconut milk, cook until boiling, stirring gently. Correct the taste, if it is right, lift it. Ready to be served.

3. Sweet and Sour Snapper

Ingredients:

Snapper – 500 grams

Lada – 1/4 sdt

Salt – 1/4 tsp

Lime, take the juice – 1 piece

Coating Material:

Eggs, beaten – 1 egg

Cornstarch – 3 tbsp

Wheat flour – 1 tbsp

Rice flour – 1 tbsp

Broth powder – 1/2 tsp

Other Ingredients:

Red tomato, diced – 1 piece

Red chilies, sliced ​​obliquely – 2 pieces

Chicken stock – 300 ml

Onions, sliced ​​diagonally – 2 sticks

Pineapple, cut into pieces – 1/2 fruit

Cornstarch, dissolve in 30 ml of water – 1 tbsp

Sesame, for sprinkling – 1 tsp

Oil for frying – as needed

Butter for frying – 2 tbsp

Seasoning 1:

Onion, cut into 4 then slice lengthwise – 1 grain

Garlic, finely chopped – 6 pieces

Seasoning 2:

Oyster sauce – 2 tbsp

Tomato sauce – 4 tbsp

Chili sauce – 3 tbsp

Sweet soy sauce – 1 tbsp

Worcestershire sauce – 1 tbsp

Lada – 1/2 sdt

Salt – 1/2 tsp

Combed palm sugar – 1 tbsp

How to make :

1. Coat the snapper with lime juice and sprinkle with a little salt and pepper. Leave it for 10 minutes in the refrigerator.
2. Snapper fillet. Cut the meat into pieces, then set aside. Save the head and bones to fry as a decoration on the plate.
3. In a container, mix cornstarch, flour, rice flour and stock powder.
4. Also prepare a container containing beaten eggs.
5. In a frying pan, heat a lot of oil.
6. Take the fish, dip it in the egg, then roll it in the flour mixture, pressing it so it sticks. Tap the fish then fry immediately in hot oil. Cook until brownish yellow. Also fry the head and bones of the fish.
7. Lift and drain.
8. Saute seasoning 1 in butter until fragrant and wilted.
9. Add the tomato slices, chilies, broth and seasoning 2. Stir well and cook until boiling.
10. Add pineapple and spring onions. Stir well. Correct the taste.
11. Pour in the cornstarch solution. Stir until thick and bubbling. Turn off the heat.
12. Prepare a serving plate. Arrange the fish head and bones. Place the fried fish fillet on top. Drizzle with sweet and sour sauce. Sprinkle with sesame seeds.
13. Ready to be served.

4. Seasoned Sardine Cobs

Ingredients:

Tuna Fish – 1 fish

Lime – 1 piece

Salt – 1/4 tsp

Pepper – 1/4 tsp

Red tomatoes, fine blender – 2 pieces

Tomato sauce – 2 tbsp

Bay leaves – 3 pieces

Lime leaves, remove the leaf bones – 3 pieces

Lemongrass, bruised – 1 stalk

Galangal, crushed – 2 cm

Salt – 1 tsp

Sugar – 1 tsp

Pepper – 1/2 tsp

Soy sauce – 1 tbsp

Water – 100 ml

Oil for frying – as needed

Ground spices :

Red chilies – 5 pieces

Red bird’s eye chilies – 5 pieces

Shallots – 8 cloves

Garlic – 5 cloves

Jahe – 1 cm

Turmeric – 1 cm

Candlenuts – 3 items

Coriander – 1/4 tsp

How to make :

1. Wash the cobs clean. Season with lime juice, salt and pepper. Set aside.
2. Heat oil, saute ground spices, bay leaves, lime leaves, galangal and lemongrass until fragrant.
3. Add ketchup, ketchup, and tomato blend. Stir well and cook until it changes color.
4. Pouring water. Add fish, salt, sugar and pepper. Stir well and cook until the fish is cooked and the sauce has reduced. Correct the taste. Lift.
5. Ready to be served.

5. Grilled Gourami with Balinese Spices

Ingredients:

Gourami fish – 600 grams

Lime, take the juice – 1 grain

Salt, for coating the fish – to taste

Lemongrass, bruised – 2 stalks

Bay leaves – 2 pieces

Tamarind, dissolve in warm water – 1 tsp

Salt – 1 tsp

Shaved brown sugar – 1 tbsp

Oil, for frying – to taste

Ground spices:

Garlic – 4 cloves

Shallots – 8 pieces

Red chilies – 7 pieces

Candlenuts, roasted – 4 items

Turmeric, roasted – 3 cm

Jahe – 2 cm

Coriander – 2 tsp

Shrimp paste, grilled – 1/2 tsp

Tomato – 1 piece

How to make :

1. Coat the fish with lime juice and salt, then let it rest for 1 hour. Wash again and drain. Set aside.
2. Heat some oil. Saute ground spices, lemongrass and bay leaves until fragrant.
3. Add tamarind juice, salt and brown sugar. Continue sautéing until cooked. Turn off the heat.
4. Coat the fish with sautéed spices on both sides. Leave it for 1 hour.
5. Prepare a grill/grill tool. Grill the fish, brushing occasionally with the remaining spices on both sides until cooked and fragrant. Lift.
6. Ready to be served.

6. Yellow Spiced Mackerel Fish

Ingredients:

Mackerel – 500 grams

Coconut milk – 300 ml

Lime – 1 piece

Lemongrass – 1 stalk

Bay leaves – 2 pieces

Orange leaves – 2 pieces

Salt – 1 tsp

Sugar – 1 tsp

Pepper – 1/2 tsp

Cooking oil, for frying – 2 tbsp

Cooking oil, for frying – to taste

Ground spices :

Shallots – 5 pieces

Garlic – 4 cloves

Candlenuts – 3 items

Turmeric – 4 cm

Jahe – 3 cm

How to make :

1. Clean the mackerel fish and cut it into small pieces. Coat the mackerel with lime juice and salt until evenly coated. Leave it for 10 minutes, then rinse again until clean.
2. Heat lots of oil. Fry the mackerel fish until cooked. Lift and drain. Set aside.
3. Heat the oil. Saute ground spices until fragrant.
4. Add lemongrass, bay leaves and lime leaves. Stir well.
5. Pour in coconut milk. Add salt, sugar and pepper. Stir well and let it cook until it boils.
6. Add the mackerel fish. Stir well. Reduce the heat on the stove and continue cooking until the spices are absorbed. Lift.
7. Ready to be served.

7. Asam Padeh Patin Fish

Ingredients:

Catfish, cut into pieces – 500 grams

Lime, take the juice – 1 grain

Lemongrass, bruised – 1 stalk

Ginger, crushed – 1 cm

Galangal, crushed – 1 cm

Turmeric leaves – 1 sheet

Candied acid – 4 pieces

Red cayenne pepper – 10 pieces

Green tomatoes, roughly sliced ​​– 4 pieces

Water – 500 ml

Oil, for frying – to taste

Ground spices :

Garlic – 3 cloves

Shallots – 5 pieces

Dried chilies – 5 pieces

Turmeric – 1 cm

Salt – 1 tsp

Granulated sugar – 1 tsp

How to make :

1. Clean the fish. Cover with lime juice. Leave it for 10 minutes, then rinse again until clean. Set aside.
2. Heat some oil. Saute ground spices with lemongrass, ginger, galangal and turmeric leaves until fragrant.
3. Add the fish. Stir slowly until it changes color.
4. Add kandis acid, red chilies and green tomatoes. Pour in water. Stir and cook until the sauce thickens and is cooked. Lift.
5. Ready to be served.

8. Snapper Fish Soup

Ingredients:

Red snapper – 1 fish

Lime, take the juice – 1 piece

Green tomatoes, sliced ​​– 1 piece

Coriander leaves, finely chopped – 50 grams

Garlic – 6 cloves

Shallots – 6 pieces

Onion – 1/2 clove

Salt – 1 tbsp

Sugar – 1/2 tbsp

White pepper – 1 tsp

Broth powder – 1 tbsp

Fish sauce – 1 tbsp

Air – 1,5 liter

Fried onions – enough

Oil, for frying – to taste

How to make :

1. Wash the fish clean, then cut according to taste. Coat with lime juice and 1 tablespoon salt until evenly coated. Leave it for 10 minutes then rinse again until clean. Set aside.
2. Heat the oil. Fry the garlic, red onion, and onion until wilted and cooked. Lift and puree/blender until it becomes a paste.
3. In a saucepan, bring 1.5 liters of water to a boil.
4. Add the fish, fine onions and sliced ​​green tomatoes. Stir well and let it boil again.
5. Season with salt, sugar, pepper, stock powder and fish sauce. Stir well and adjust the taste.
6. Turn off the flame. Sprinkle coriander leaves and fried onions.
7. Ready to be served.

9. Snapper Team

Ingredients:

Snapper – 1 fish (500 grams)

Lime juice – 1 tsp

Salt – 1 tsp

Onions, thinly sliced ​​lengthwise – 1/2 grain

Garlic, minced – 3 cloves

Ginger, matchstick slices – 5 cm

Cayenne pepper, left whole – 10 pieces

Spring onions, thinly sliced ​​– 1 stalk

Soy sauce – 2 tbsp

Sesame oil – 1 tbsp

Oyster sauce – 1 tbsp

Granulated sugar – 1 tsp

Pepper – 1/2 tsp

Water – 100 ml

Oil, for frying – 2 tbsp

How to make :

1. Clean and clean the snapper fish. Cover with lime juice and salt. Leave it for a moment then rinse until clean. Place the fish in a heat-resistant container or dish.
2. Heat the steamer pan. Steam the fish for just 5 minutes. Lift.
3. Discard the water in the fish container. Set aside.
4. Heat the oil. Saute garlic and onion until fragrant.
5. Add ginger and cayenne pepper. Stir until fragrant and wilted.
6. Add soy sauce, sesame oil, oyster sauce, sugar and pepper.
7. Pour in the water then stir until it boils and let it cook for a few moments. Lift.
8. Pour the sauce over the fish and spread evenly. Sprinkle with spring onions.
9. Heat the steamer pan again. Put the fish in the container and steam until cooked for 20 minutes. Lift.
10. Ready to be served.

10. Tilapia Fish Pepes

Ingredients:

Nila fish – 500 grams

Lime – 1 piece

Banana leaves for wrapping – as needed

Ground spices :

Shallots – 10 pieces

Garlic – 6 cloves

Candlenuts – 3 items

Turmeric – 2 finger joints

Coriander – 1 tsp

Red chilies – 5 pieces

Cayenne pepper – 5 pieces

Orange leaves – 2 pieces

Salt to taste

Sugar – to taste

Complementary:

Tomatoes, cut into pieces – 2 pieces

Basil, picked leaves – 2 bunches

Cayenne pepper – to taste

How to make :

1. Clean the tilapia fish, then add lime juice. Leave it for 10 minutes, then rinse again.
2. Grind all the ground spices: shallots, garlic, candlenuts, turmeric, coriander, red chilies, cayenne peppers, lime leaves, salt and sugar.
3. Take one banana leaf, arrange the fish with the ground spices, add chopped tomatoes, basil leaves and whole cayenne pepper according to taste. Roll it up then pin the end with a stick.
4. Steam the pepes for 45 minutes until cooked.
5. Once cooked, briefly grill the pepes on a Teflon pan to make the aroma more fragrant.
6. The tilapia fish sauce is ready to be served.

Atsarina Luthfiyyah (Senior Editor)

Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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