Yummy Tiny Recipe 🐟 How to Make Miniature Indian Masala Grilled Fish with Salad by Petite Cooking

Ingredients

• 1 piece Whole White Fish (Tilapia or similar) (about 500 g, cleaned, scales removed, tail cut off)
• 1 tsp Turmeric Powder (ground, bright orange)
• 1 tsp Salt (fine sea salt)
• 0.5 tsp Granulated Sugar (balances turmeric bitterness)
• 2 medium Potatoes (peeled and diced ½‑inch cubes)
• 1 large Carrot (peeled and diced ½‑inch cubes)
• 3 cloves Garlic (minced)
• 2 tbsp Cooking Oil (vegetable or canola oil)
• 0.5 cup Heavy Cream (room temperature)
• 1 cup Long Grain Rice (rinsed until water runs clear)
• 2 cup Water (for cooking rice)
• 2 tbsp Ketchup (smooth)
• 1 tbsp Soy Sauce (low‑sodium preferred)
• 1 tbsp Corn Syrup (light corn syrup)
• 1 tsp Oyster Sauce (adds umami)

Instructions

1. Prepare the Fish

   Rinse the whole fish, remove all scales with the back of a knife, cut off the tail, and poke several shallow holes all over the body to allow the marinade to penetrate.

   Time: PT5M

2. Marinate the Fish

   In a mixing bowl combine turmeric powder, salt, and sugar. Rub the mixture all over the fish, making sure to get it into the holes. Let it sit for 3 minutes.

   Time: PT3M

3. Chop Vegetables

   Dice the potatoes and carrot into ½‑inch cubes. Mince the garlic cloves.

   Time: PT10M

4. Cook the Potato‑Carrot Medley

   Heat oil in a large skillet over medium heat. Add minced garlic and sauté 30 seconds until fragrant. Add the potatoes and carrots, stir‑flip for 5 minutes. Sprinkle the remaining turmeric powder, then pour in the heavy cream. Stir gently and simmer until the vegetables are tender and the sauce thickens, about 5 more minutes.

   Time: PT10M

   Temperature: medium heat

5. Combine Veggies with Fish

   Place the marinated fish in the skillet beside the vegetable mixture (or on a separate plate). Spoon the creamy veg over the fish, cover the pan with a lid, and cook on low heat for 5 minutes until the fish is just cooked through.

   Time: PT5M

   Temperature: low heat

6. Cook the Rice

   Rinse the rice until water runs clear. Transfer to a saucepan, add 2 cups water, bring to a boil, then reduce to a simmer, cover, and cook for 20 minutes. Remove from heat and let sit covered for 5 minutes.

   Time: PT20M

   Temperature: high heat then simmer

7. Prepare the Sweet‑Savory Sauce

   In a small bowl whisk together ketchup, soy sauce, corn syrup, and oyster sauce until smooth.

   Time: PT5M

8. Plate and Serve

   Place a mound of rice on each plate, lay the turmeric‑marinated fish on top, spoon the creamy vegetable medley over the fish, and drizzle with the prepared sauce.

   Time: PT2M

9. Cleanup

   Wash all used utensils, bowls, and pans; wipe down the stovetop and counter.

   Time: PT15M

Nutrition Facts

Calories

680

Protein

29 g

Carbohydrates

80 g

Fat

15 g

Fiber

5 g