Lemon-Butter Fish

Name: Lemon-Butter Fish (Nauni Maachaa)
Cuisine: Nepali
Ingredients: 1 teaspoon salt, adjust to taste; ⅛ teaspoon freshly ground black pepper; ½ teaspoon ground yellow mustard seeds; ½ teaspoon cayenne pepper powder; 1 teaspoon garlic powder; 1 or 2 sprigs cilantro; 1 lemon, cut into wedges; 8 to 10 tablespoons unsalted butter; 2 pounds white fish fillets, cut into 2½-inch pieces, rinsed, and patted dry; 2 tablespoons fresh lemon juice

Nauni Maachaa

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

The following recipe is one of the easiest and fastest ways to cook fish. All you do is mix the spices with the fish fillets and then pan-fry everything. You can serve the fish with vegetables and the leftover fish can be used to make a quick lunch the next day. You can also use lime instead of the lemon for “Lime-Buttered Fish.

Ingredients

1 teaspoon garlic powder
½ teaspoon ground yellow mustard seeds
½

Asia
Nepal
Lunch
Fish course
Gluten-free
Pescatarian

Method

In a medium-size bowl, combine the garlic powder, ground mustard seeds, cayenne pepper powder, salt, and black pepper. Add the lemon juice and mix it into a paste. Place the fish fillet pieces in the bowl and mix them with the spice paste, rubbing well to coat thoroughly. Set them aside for 10 minutes in the refrigerator.

Melt 8