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Saji with lemon juice, served with fresh coriander
Golden seared fish fillets drizzled with fresh lemon juice.

Zesty Lemon Saji Fish

Author: Flavelo
Recipes Main Courses
'Saji' (or Sajji) is originally a skewered meat dish from Pakistan, but this version is a lighter, coastal interpretation where fish takes centre stage. The essence of the recipe is the play between the spice crust and lemon juice: the earthy flavours of cumin and paprika are livened up by the acidity of the lemon, while the fish meat remains tender. A perfect example of how restaurant quality can be conjured from few ingredients using technique (searing and acidulating).
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Frying pan (preferably non-stick): For frying the fish.
  • Fish slice: For careful turning.

Allergen Information

⚠️ Fish

Instructions

1 ✓

Pat the fish dry with kitchen paper and cut into portion-sized pieces. Mix the salt, pepper, cumin and paprika, then rub into both sides of the fish.

Tip: A dry surface is important for browning.
2 ✓

Juice the lemons. Finely chop the garlic.

3 ✓

Heat the oil in the frying pan over medium heat. Toss in the garlic and fry for half a minute until fragrant (do not burn!).

Tip: Garlic flavours the oil.
4 ✓

Place the fish in the pan. Fry for 3-4 minutes per side until they get a nice red crust and the meat turns white.

Tip: Do not move the fish unnecessarily while frying.
5 ✓

When the fish is cooked, pour over the lemon juice and gently toss with the juices. Leave on the heat for another 1 minute.

Tip: The lemon juice reduces and thickens into a sauce with the spices.
6 ✓

Serve immediately, sprinkled with fresh coriander.

Tip: The green of the coriander refreshes the dish visually and in taste.

Recipe FAQ

What fish should I use?
Any white-fleshed, firmer textured sea fish fillet (cod, tilapia) or even catfish works well.
Why did the fish fall apart?
You tried to turn it too soon. Wait until a crust forms on the bottom, then it will release from the pan.

Ingredients

  • 500 g Fish fillet (Saji, or white fish)
  • 2 units Lemons
  • 3 cloves Garlic
  • 2 tbsp Vegetable oil
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 0.5 tsp Ground cumin
  • 1 tsp Paprika
  • 1 bunch Fresh coriander