Koi Fish Recipes

Koi Fish Recipes

Koi Fish Recipes

Loving Koi fish is fantastic and maybe now you’re wondering how Koi would taste and would they make a nice meal seeing as so many fish do make a lovely meal. Here are some koi fish recipes for those of you who would like to try.

Tel Koi or koi fish in mustard oil


  • Koi maach (climbing perch fish) : 12
  • Green chillies : 4-5
  • Ginger Paste : 1 tbsp
  • Cumin powder : 2 tbsp
  • Turmeric powder : 1 tsp
  • Red chilli powder : ¼ tsp or optional
  • Nigella / kalonji / kalo jeera : 1 tsp
  • Mustard oil : 2-3 tbsp
  • Salt and sugar to taste
  • Cilantro : few twigs


  1. Wash and clean the koi mach and rub it with salt and turmeric powder. Leave it aside for 15 minutes.
  2. Take a flat-bottomed pan and heat one tablespoon of mustard oil till its smoking point and carefully drop the fishes in hot oil and lightly fry them for couple of minutes.
  3. Fry all the fishes one by one and remove it from the pan.
  4. Add more oil if requires, heat it slightly and temper the oil with kalo jeera / nigella /kalonji and slitted green chillies.
  5. Make a paste of ginger and cumin powder with little water and add this to the tempered oil.
  6. Saute the ginger and cumin paste for a while and add the turmeric and red chill powder. Fy the spices little longer on slow heat, add the salt and sugar to it.
  7. Add enough water (around 1 + cup) to just cover all the fishes and place the fishes in the pan and simmer on low heat till the gravy thickens little.
  8. Garnish with fresh twigs of cilantro and serve hot with steamed rice.


Tex Wasabi’s Koi Fish Tacos

1 lime, juiced
1 tablespoon tequila
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
12 ounces cod or firm white fish, cut in 1-inch pieces
16 (8-inch) corn tortillas
Canola oil
4 ounces tempura flour
8 ounces prepared tempura batter made with cold water
6 ounces panko bread crumbs
1 cup shredded white cabbage
1/2 cup shredded red cabbage
3 tablespoons chopped cilantro leaves
1/4 cup very thinly sliced red onion
In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the fish and toss to coat. Marinate for 10 minutes.

Warm tortillas on grill or pan. Cover with a towel to keep warm.

In a medium Dutch oven, heat the canola oil to 350 degrees F.

Remove fish from marinade, shake off excess, dredge in tempura flour, and dunk in cold tempura mixed batter. Roll in panko bread crumbs, pressing panko onto fish. One by one add fish to oil, making sure to keep the fish pieces separated. Fry for 4 to 5 minutes, or until light golden brown. Remove and drain on paper towels.

Mix cabbage, cilantro and onion. Stack 2 tortillas; place 1/8th of fish on top of each, and top with cabbage mixture, Pico de Gallo, and Tequila Lime Aioli. Serve immediately.

Pico de Gallo:
4 Roma tomatoes, diced
2 tablespoons chopped cilantro leaves
1/2 red onion, minced
1 teaspoon minced garlic
1 jalapeno, seeded and minced
1 lime, juiced
Salt and pepper
In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.

Tequila Lime Aioli:
3 tablespoons premium tequila
1 lime, juiced
8 ounces sour cream
1/4 cup milk
2 teaspoons minced garlic
1/2 teaspoon ground cumin
2 tablespoons minced cilantro leaves
Salt and pepper
In small bowl, combine all ingredients and chill for 1 hour. Season with salt and pepper, to taste.

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