Herring recheado with katchumber salad and pilau rice


by: Debbi

Herring has been a staple food source since at least 3000 B.C. There are numerous ways the fish is served and many regional recipes: eaten raw, fermented, pickled, or cured by other techniques. The fish was sometimes known as "two-eyed steak".


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serves: 4

4 (8-oz/225-g) herring

1 quantity Goan Masala Paste


Canola oil, for frying

6 large shallots (thinly sliced)

3 whole cloves

3 green cardamom pods

piece 2-inch (5-cm) of cinnamon stick

1 leaf bay

1 2/3 cups (275 g) basmati rice

1/2 teaspoon salt

2 1/2 cups (600 ml) boiling water


1 lb (450 g) vine-ripened tomatoes (thinly sliced)

1 red onion (quartered and thinly sliced)

2 tablespoons roughly chopped cilantro

1/4 teaspoon ground cumin

pinch of cayenne pepper

1 tablespoon white wine vinegar

1/4 teaspoon salt

Nutrition Facts
Herring recheado with katchumber salad and pilau rice

Servings Per Recipe: 4

Amount per Serving

Calories: 739

  • Total Fat: 10.7 g
  •     Saturated Fat: 2.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 34 mg
  • Sodium: 1353.7 mg
  • Total Carbs: 139.9 g
  •     Dietary Fiber: 13.3 g
  •     Sugars: 22.7 g
  • Protein: 24.2 g

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1.  If you are going to grill the herring, prepare and Iight the charcoal fire about 40 minutes before cooking.

2.  Remove the head of the fish. Start to cut away the top fillet until you can get the whole blade of the knife underneath it. Rest a hand on top of the fish and cut the fillet away from the bones until you are about 1 inch (2.5 cm) away from the tail.

3.  Turn the fish over and repeat on the other side.

4.  Pull back the top fillet and snip out the backbone close to the tail with scissors. The fillets will still be attached by the tail.

5.  Spread the cut face of one fillet with a little masala paste, then put the fish back into shape.

6.  Tie the fish in two places with string. Grill or broil for 3 minutes on each side.

7.  For the rice, heat 1/2 inch (1 cm) of oil in a large frying pan. Add the sliced shallots and fry them, stirring now and then, until they are crisp and golden. Lift out with a slotted spoon onto plenty of paper towels and let drain.

8.  Heat 2 tablespoons of oil in a large pan, add the whole spices and the bay leat, and cook for a few seconds until they start to smell aromatic. Stir in the rice, salt, and water and bring to a boil, then cover and cook over a low heat for 10 minutes. lf you are cooking the herring under the broiler, preheat it.

9.  For the katchumber salad, layer all the ingredients together in a shallow dish.

10.  Remove the rice from the heat and leave for 5 minutes. Meanwhile, grill the herring, or broil 4 inches (10 cm) from the heat, for 3 minutes on each side, until crisp and lightly golden. Lift them onto four warmed plates. Toss the fried shallots with a little salt, then stir them into the cooked rice. Serve with the herring and the katchumber salad.

Cooks' note:

Mackerel recheado:
Replace the herring with 4 (8-oz/225-g) mackerel and spread each one with 1 tablespoon of masala pasta. Cook for 3 to 4 minutes on each side.

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