Rohu fish is the best seafood, and it’s popular in Pakistan, India, Bangladesh, and all around the world, so many restaurants are serving this dish to the people.
It’s a fantastic taste of fish, many people love to eat this fish at home because of its aroma and the tenderness you feel when eating rohu fish.
Rohu fish is rich in Omega 3 fatty acids and Vitamin A, both responsible for good health. It is low in cholesterol, has little trans fat, makes you feel full, and helps fight fatigue.
It contains a protein called Docosahexaenoic acid or DHA that helps prevent Alzheimer’s disease and improves memory power. Eating this fish prevents cancer and reduces joint pains by promoting muscle growth and inflammation of joints due to rheumatoid arthritis.
Roasted rohu fish can also help ease indigestion, heartburn, and bloating because it has anti-inflammatory properties that reduce stomach gas formation. These benefits make rohu fish an excellent food and an essential part of your diet.
Cooking rohu fish should not require too much effort or special care. It is best prepared so that it doesn’t taste overly fishy, as some fish do.
Roasted and steamed it may taste bland on its own, so you can add other ingredients for more flavor—garlic and ginger are both strong seasonings that complement almost any dish.
However you choose to prepare it, rohu fish is rich in omega-3 fatty acids and protein. Make it part of your diet when you have time on your hands!
Rohu fish can also be cooked in different cooking methods. Marinating it first in either mustard oil or desi ghee with some turmeric and a few chilies, salt, ginger, and garlic is best. After 30 minutes of marinating, you can either deep or pan-fry it.
Pan-frying is preferable because of its lesser oil consumption than deep-frying. If you want your rohu fish batter fried without excess oil, use a non-stick pan instead of a cast iron tava/skillet/pan, and use less oil while applying and cooking Rohu fish.
Do not forget to wash off all the extra water from the fish before starting to cook. It will ensure that no water is left inside, eventually making your rohu fish soggy when cooked.
You may also opt for oven baking if you do not like to consume too much oil or are on a diet. In case of oven baking, preheat your oven to 200 degrees Celsius for 15 minutes and place rohu fish on an aluminum foil sheet on the middle rack; bake for 10–15 minutes, depending upon the thickness of rohu fish pieces. Ensure you do not overbake; otherwise, it will become dry and hard.
How To Choose and Buy?
It can be found easily in Pakistan and India. It is seafood that has excellent taste and contains lots of nutrients. There are two primary varieties of Rohu fish that you will find in most Indian markets.
They are, Hilsa (Leuciscus cephalus) and Rohu (Labeo rohita). While both types of fish have the same texture, taste, and smell, their size differs from each other. The names given to these fishes are due to their physical appearance.
They belong to one species of fish. The smaller one is called Rohu, while the larger one is called Hilsa. In terms of nutritional value, they are similar as well. Both types contain healthy fats and proteins, making them a good energy source and strength source.
Apart from being a source of good nutrition, they are also delicious when cooked properly with spices or marinated with herbs and lemon juice before cooking them on a grill or pan-frying them in oil or butter.
For more interesting articles, visit Empire Pedia.