Honey Almond Pickerel Fillet with Vegetable Rice Pilaf

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Honey Almond Pickerel Fillet with Veg Rice PilafFish is one of the best sources of protein and vitamins. Seasoned and crisply fried fish fillets can make anyone salivate. Today's fish fillets are coated with an exotic batter and thereafter crisply fried. They're served with tasty vegan pilaf that can be made as per your personal taste. Since pickerel is not available in every part of the globe, you can substitute it with a red snapper or a kingfish. You can keep the marinated fillets in refrigerated form for several days. Whenever required, fry them and see people licking their fingers. If almonds are not immediately available in your kitchen, you can also use cashew nut paste to get the same texture. Let's make these scrumptious, crispy and moist pickerel fillets.

Honey Almond Pickerel Fillet with Veg Rice Pilaf
Honey Almond Pickerel Fillet with Vegetable Rice Pilaf

Crisp fried sweet fish fillet with mild pilaf

Enjoy these delicately flavored fish fillets coated with sweet and flavorful crisp coating served with light vegetable pilaf making it a fulfilling meal.

Preparation Time: 40 minutes
Cooking time: 30 minutes
Servings: 6

  • 10 to 12 pickerel fillets
  • 300 gm rice (soaked overnight)
  • 6 tsp honey
  • 1/4 cup almonds paste
  • 1/4 cup semolina
  • 1/4 tsp paprika
  • 1/2 tsp oregano
  • 1 tsp cumin seeds (roasted and coarsely ground)
  • 1/4 tsp white pepper powder
  • 2 tsp ginger garlic paste
  • 1/4 cup carrots (chopped)
  • 1/4 cup green beans (chopped)
  • 1 onion sliced
  • 2 garlic cloves (mashed)
  • 3 to 4 green chilies paste
  • canola oil for shallow frying
  • salt to taste


  1. Wash fillets under running water and pierce them slightly with a fork.
  2. Take a large bowl and add fillets in it.
  3. Add honey, almonds paste, semolina, paprika, oregano, cumin seeds, white pepper powder, ginger garlic paste and salt in it.
  4. Mix it well and apply the marinade thoroughly on fillets.
  5. Cover with a foil and refrigerate for 10 minutes.
  6. Heat 2 cups of canola oil in a shallow frying pan.
  7. Once the oil reaches the right temperature, switch the flame to medium.
  8. Carefully place marinated pieces in the pan.
  9. Shallow fry from both sides till they turn light brown and crisp.
  10. Heat 3 tsp oil in a pressure cooker.
  11. Add sliced onions and saute till they turn light brown.
  12. Add mashed garlic and stir fry for 2 minutes.
  13. Add green chili paste with carrots and beans.
  14. Simmer for about 5 minutes.
  15. Add rice and salt with 2 glasses of water.
  16. Cover the lid and switch off the flame after 3 whistles.
  17. Place rice pilaf on one side of the serving plate.
  18. Arrange crispy pickerel fillets on the other side.
  19. Garnish with chopped coriander and serve hot.


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