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Goan recheado fish with rice

Goan recheado fish is mackerel split open and stuffed with a red paste of chili, garlic, and ginger, then coated in semolina and pan fried. For 4 people, it takes 45 minutes and a medium skill level, for €3.40 per serving. The key is the marinating time, which lets the paste work its way down to the bone.

Tonight we're headed to Goa with recheado fish, a mackerel split open and stuffed with a spicy red paste before hitting the pan.

Goan recheado fish with rice
Total time
45 min
Difficulty
Medium
Cost per person
€3.40
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Mackerel suits this Goan preparation well, its firm, oily flesh holds together in the pan and its bold flavor stands up to the spiced paste. The semolina crust gives a clean crunch that contrasts with the soft, chili spiced interior layered with cumin and turmeric. The vinegar in the paste adds a sharp note that lifts the whole dish.

This is a dish for an evening when you have a bit of time ahead of you, or for a change from a plain baked fish. Mon Chou suggests this recipe to help you step outside your usual routine without technical difficulty, it mostly calls for a bit of planning rather than skill. Expect it to suit palates already used to spice, the chili comes through clearly, so it is not the easiest recipe to win kids over with.

The ingredients

4 people

Fish counter

  • whole mackerel, gutted 4

Pantry

  • mild dried red chilies 6
  • wine vinegaroften in the pantry 4 tbsp
  • ground cuminoften in the pantry 1 tsp
  • turmericoften in the pantry 1 tsp
  • black pepperoften in the pantry 1 tsp
  • fine semolinaoften in the pantry 5 tbsp
  • basmati riceoften in the pantry 300 g
  • vegetable oiloften in the pantry 4 tbsp
  • saltoften in the pantry 1 tsp

Fruits and vegetables

  • garlic 5 cloves
  • fresh ginger 1 tbsp
  • lemon 1

Allergens Fish, Gluten

The step by step recipe

  1. Soak the chilies in hot water for 10 minutes, then blend them with the garlic, ginger, vinegar, cumin, turmeric, pepper, and salt. 10 min

    For less heat, remove the seeds from the chilies before blending.

  2. Split each mackerel open along the belly without fully separating the sides, then coat the inside and outside with the red paste. 5 min

    Ask the fishmonger to remove the center bone, it helps the stuffing spread more evenly.

  3. Let it marinate, then roll the fish in the semolina. 15 min

    The fine semolina gives a crisp crust that holds the spiced paste in place.

  4. Cook the basmati rice in salted water, then drain it. 12 min

    Start the rice while the fish marinates, it will be ready right as the fish finishes.

  5. Fry the fish in hot oil, 5 minutes on each side, and serve with the rice and lemon. 10 min

    Only flip once the crust releases from the pan on its own, otherwise it will stick and tear.

Our tips to get it right

  • Pick mackerel that looks firm and shiny, the flesh holds up better during cooking and soaks up the marinade more evenly.
  • Drain the soaked chilies well before blending, otherwise the paste turns too watery and slides off the fish.
  • Heat the oil well before adding the fish, otherwise the semolina crust sticks and tears when you try to flip it.

The variations

  • Swap the mackerel for whole sardines, which are smaller, and shorten the cooking time on each side.
  • For a fish free version, stuff thick eggplant slices with the same paste and pan fry them instead.
  • To save time, make the paste the night before and let the fish marinate in the fridge overnight.

What to serve it with

  • Plain basmati rice
  • Fresh lemon wedges
  • Cucumber mint salad

Storage

The cooked fish keeps for 1 day in the fridge in a sealed container, though the crust loses some crunch. Reheat it gently in a pan with no added fat. Freezing isn't recommended, it affects the texture of both the stuffing and the crust.

Questions about this dish

Can I use a different fish instead of mackerel?

Yes, whole sardines work very well and need a slightly shorter cooking time. A firm fleshed fish like sea bass also works if you ask the fishmonger to butterfly it for you.

What if I don't have mild dried chilies?

You can replace them with sweet paprika mixed with a small pinch of hot chili powder. The flavor will be a bit less smoky, but the red color and heat level stay close.

Can the spice paste be made ahead of time?

Yes, it keeps for 2 days in the fridge in a sealed jar. This is actually a good way to save time on the night you plan to cook.

Why does the stuffed fish need to marinate?

The 15 minute marinade lets the spicy paste reach all the way down to the backbone. Without that resting time, the flavor stays on the surface and the flesh underneath tastes bland.

How long does it take to make a Goan recheado fish with rice?

Count 45 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Goan recheado fish with rice?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Goan recheado fish with rice cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten. Always check the labels of the products you buy.

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