Fish Tales

In the recent years, a decade or so, the interest in fish as a complete food has been revived. Now researchers are telling us what our forefathers knew all along, that fish is one of the healthiest animal proteins known to man and provides nutrition that cannot be found elsewhere. In many cases, such as unborn babies and expectant mothers, consumption of fish is an absolute Godsend. But not too many of us see fish in that light. The odd thing is that while almost the whole world eats fish, very few, take it seriously. It does not have a meaty flavor like full-bodied red meat, it is not rich enough it would seem. But rich it is, in folic acid, a huge rage of vitamins and of course, proteins. In addition, it contains very little fat, and this is what makes it such a relevant food in our times...all health and no fat. Most fish are low in calories and carbohydrates; hence need a carb-rich accompaniment, which may be the reason why a very large majority of fish eating races are rice eaters too.

Fish: Good Source of Protein

It has been noticed that the developing regions of the world are the highest consumers of fish and fish products. Predictably, Asia tops the list, with almost a quarter of the population (almost 25%) of Asian population, specially that inhabiting the food deficit areas like the congested parts of China, and other South East Asian low income countries. Across Asia the figure is slightly higher. It stands to reason that across Korea, China, Thailand, Myanmar and their neighboring regions, fish is the staple animal protein diet. Compared to this, it provides only 7% of the animal protein consumption in North and Central America and about 10% in European countries. These regions obviously have other meat alternatives. Besides, an active and economically backward coastline is one major reason why fish is so popular in the Asian peninsula. In these regions, it is the most easily available source of animal protein, and sometimes a life savior, especially in the case of malnutrition, close pregnancies and general protein deficiencies.

In more developed cultures, it is more often than not a delicacy, and the best example is French cuisine. Here fish is flavored delicately with subtle herbs and served in many imaginative ways, making them the special dishes for the occasion.

It has been proved by scientific research that fish is actually full of great nutrients that our body needs, and devoid of the unhealthy effects of other meats. To point out a few facts, it provides what is commonly termed as poly unsaturated fats while lowering triglycerides, so it prevents heart attacks and heart diseases. In addition, it is a rich source of minerals - iron, phosphorus, potassium and zinc, vitamins (mainly B6 and B 12, besides vitamin A) and of course, the most easily digestible form of protein.

Some varieties of crustaceans (shellfish), may contain almost as much fats as red meats but in most cases they are unsaturated and therefore, harmless.

Some Delectable Fish Recipes

Fish takes very little time to actually cook, and is one of the animal proteins (like eggs), that continue to cook in their own latent heat, long after removed from fire. So cooking it for a long time will actually spoil its texture and flavor. Fish like mackerel have a high fat content, so grilling it brings out the best flavors. The fat content in fish makes it an excellent main dish for the health conscious, and the subtle flavors can make up a great soup. Here are some recipes, of fish dishes, low on spices and oil, but great on flavor.

Spinach and Mackerel Soup

Mackerel has a high fat content, so it can be grilled. But it cannot be used to make stock, so to make stock for this soup, simmer the head and bones. Get the fillets separately.

450 grams spinach
450 grams mackerel filet
50 ml olive oil
250 grams chopped onions
2 liters water
50 grams tomato puree
1 tbsp crushed black peppercorns

Wash, drain, shred spinach leaves
Heat oil and saut onions, add fish heads and bones, brown, then add water, tomato puree, peppercorns and some strands of saffron. Simmer for 25 minutes.
Strain broth, add fresh spinach, and simmer for 3 minutes in the open. Put the fillets in a baking dish, cover with the soup and poach for 5 minutes.
Serve with toasted French bread.

Prawn Malai Curry
This is a delicately flavored curry made with coconut cream and tiger prawns. The flavors are unadulterated seafood and coconut, and do not borrow from garlic, ginger or even onions.

500 grams medium size or tiger prawns.
1 coconut
1 tsp oil
2 green cardamoms
4 cloves
1 inch cinnamon stick
2 bay eaves
tsp ground mace
Turmeric and salt.

Coat the cleaned and de-veined prawns lightly with salt and turmeric and saut for about 2 minutes in 1 tsp hot oil. Keep aside.
Extract coconut cream by grating the fresh coconut and rubbing against a muslin cloth, and add hot water to the residue coconut to get coconut milk. Keep separately. (Alternatively, coconut cream can be bought off the shelf, and a part of it can b diluted with hot water to get the milk).
In the oil remaining in the pan, put the whole spices mentioned and saut till they give off an aroma. Then add coconut milk and simmer for 6 minutes. Add the prawns and one green chili (slit lengthwise), and salt to taste. Simmer for another two minutes, then pour in the coconut cream.
This dash tastes the best with plain steamed rice.

Steamed Hilsa in Mustard Sauce

500 grams hilsa (cut into 6 steaks)
2 tablespoons yellow mustard seeds
2 tablespoons black mustard seeds
1 tablespoon mustard oil
6 squares of banana leaves (big enough to wrap the steaks)
Salt and turmeric.

Wash and clean the hilsa steaks. Make a paste of the mustard seeds, salt, turmeric, one green chili and mustard oil. Lightly salt the fish and coat with the mustard paste. Them wrap into little parcels, tying with string if required (traditionally they are tied with banana trunk strings). Cook in a preheated oven at 350 degrees for about 15 minutes.