Fish in Coconut Milk With Chives

8/2/2019 Fish in Coconut Milk With Chives

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Fish In Coconut Milk With Chives

Ingredients:

10-12 boneless pieces fish

1 tbsp ginger paste 2 tsp oregano

3 tbsp olive oil

200ml coconut milk 1 tsp pepper powder

2 tsp chives (chopped)

Salt to taste

METHOD

Sprinkle salt on the fish pieces and keep aside for 10 minutes. Heat a non-stick pan and fry

the fish pieces till very light brown on both sides. Keep aside. In the same pan add the

ginger paste and the remaining ingredients. Bring the coconut milk to heat and then add thefish pieces and boil. Serve with steamed rice.

Fish Burgers

Ingredients:

6 big slices boneless fish, (cut into 4-inch-squares)

3 tbsp olive oil

Pepper to taste

6 strands spring onions

6 slices of red bell pepper

6 slices of yellow bell pepper

Salt to taste

For Serving:

6 burger buns

METHOD

Sprinkle salt on the fish pieces and keep aside for 10 minutes. Heat a non-stick pan and fry

the fish pieces till very light brown on both sides. Remove the fish and keep aside. Fry thebell peppers in the same oil, adding salt to taste. Remove and keep aside. Fry the spring

onions lightly and keep aside. To assemble the burger cut the burger buns into halves and

smear each of these halves in the remaining oil in the pan. Place a piece of fish, spring

onions and bell peppers and cover with another piece of the bun. Serve slightly warm.

Green Patties With Mustard Sauce

Ingredients:

For The Sauce:

4 tbsp mustard sauce

1/2 tsp oregano powder


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2 tbsp olive oil

1 tsp sugar

1/2 tsp honey

Salt to taste

For The Patties:

2 cups spinach 1/2 cup soaked channa pulse

2 spring onions cut into small pieces

1 cup shelled peas

1/2 tsp red chilli powder

Oil for frying

Salt to taste

METHOD

Soak the chana pulse in water for 2 hours. Cut the vegetables and cook in hot water for

only 2-3 minutes. Drain out water and keep aside. Bring to room temperature. Then blend

the soaked pulse and the preboiled veggies in a mixer. Take the mixture in a mixing bowland add salt and red chillies. Mix well. Divide into portions and put into a mould or just

shape into round tikkies. Deep-fry in oil or tava-fry as per your choice. Serve with thesauce. To prepare sauce blend all the ingredients given for the sauce together in a mixer.

Cheese Balls In Bell Peppers

Ingredients:

1 red bell pepper, (cut into strips) 1 yellow bell pepper, (cut into strips)

Oregano, as required Salt to taste

For Cheese Balls:

200g grated paneer

3tbsp curd 2 cups fresh bread crumbs

1/2 tsp carom seeds

1 tbsp olive oil Oil for frying

Salt to taste

METHOD

Mix all the ingredients for the cheese balls in a mixing bowl and shape into small balls.

Roll the balls in fresh bread crumbs. Heat oil for deep-frying and fry these balls till golden

brown on all sides. Remove and keep aside. Heat the olive oil and fry the bell pepper for 1-

2 minutes. Add salt and oregano and if available some fresh rosemary leaves. Toss gentlyand serve as a snack


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Ginger And Spring Onion Fish

Ingredients

200g any white fish fillet, (cleaned and quartered)

1tbsp cornflour

Canola oil, for deep-fryingFor The Sauce:

1tbsp tea oil

15g ginger (chopped)

15g sping onion (sliced)

5ml each, soy paste, soy sauce and tomato sauce

15ml water

A pinch of sugar

A pinch of white papper starch (mix it in 1tbsp water)

1tsp sesame oil

For The Garnish:

10g ginger, (finely shredded, soaked and drained) 10g spring onion, (shredded, soaked and drained)

5g coriander leaves, (chopped)

5g fresh chillies, (finely shredded)

METHODDust fish fillet with cornflour and deep fry in medium hot oil on both sides until golden.

Remove from pan and drain on kitchen paper. Set aside. For the sauce, heat tea oil in

saucepan. Add ginger and spring onion. Stir-fry for a minute. Add soy paste, soy sauce,

tomato sauce, water, sugar, white pepper powder, one at a time, and mix well. Add friedfish to the sauce, cooking for 1-2 minutes. Add starch water and sesame oil and stir.

Remove fish from sauce and arrange on a plate. Pour the sauce over it. Garnish fish withginger, spring onion, coriander and chillies. Serve warm.

Salmon With Lemon Sauce

Ingredients

2tsp olive oil

120g fresh salmon fillet, (cut into small cubes)

3g salt

2g pepper

1 small shallot, (chopped)

30g canned greens peas

For The Sauce:

1 egg yolk

20ml whipping cream

2tbsp lemon juice

A small pinch of parsley

Salt and pepper, to taste


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METHOD

Heat 1tsp olive oil in a pan and sear salmon on all sides. Season it with salt and pepper.

Remove fish and set aside. Add remaining oil to the pan and saute shallot and peas untilwell glazed. Remove and set aside. For the sauce, mix together all the ingredients. Pour the

mixture into a saucepan over a medium heat and toss in the seared salmon. After a minute,

turn off the heat and continue to stir the sauce until the cream thickens. Spoon salmon andsauce mixture (reserve a little bit of the sauce for the final drizzle) into two small moulds.

Refrigerate for 30 minutes or until set. De-mould and serve with a drizzle of the reserved

sauce, peas and shallots.

Crispy Beef

Ingredients

50g cornstarch powder

1 egg, beaten

300g beef (cleaned and cut into thin strips)

Salt and pepper, to taste 30ml oil, plus 1tsp for frying vegetables

10g each, ginger and garlic, (minced)

20g spring onion, (cut into 5cm-long pieces)

30g tomato, (minced)

15g carrot, (julienned)

100g chicken stock

75g tomato ketchup

5g Tabasco hot sauce

50g sweet soy sauce

30g white sugar

Chilli powder, to taste Sesame oil, to garnish

METHOD

Stir cornstarch into egg, ensuring it mixes in smoothly and forms no lumps. Add beef strips

and season. Set aside for 20 minutes. Heat oil in a saucepan. Toss in beef strips and sautethem until crisp and golden. Set aside. In another pan, heat 1tsp oil and saute ginger, garlic,

spring onion and tomato until sauce separates from oil. Add carrot and stir-fry until tender.

Add chicken stock, tomato ketchup, Tabasco sauce, sweet soy sauce, sugar and chilli

powder. Bring to a boil. Add crisped beef and stir fry for a minute. Swirl over some sesameoil, toss well and serve hot with steamed rice.

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Fish in Coconut Milk With Chives