It’s Wednesday – time to go fishing. Forget about the Wedgie Wednesday and think about munching Potato wedges while binge-watching your favourite show. My new and delicious recipe – Soya Chilly & Garlic Fish is high on umami quotient and a cakewalk to prepare. The complete meal gets ready in under thirty minutes. This week, I chose the Indian Salmon ( Ravas ) Fish, which goes well in hot or cold weather, thus you don’t need 5o sweat it out on the Range and get drenched and unable to enjoy your Beer. Also, I have a soft corner for Ravas Fish because of its versatility in cooking and the firm texture which gives it a unique crunchy taste. This dish is a kid’s favourite and a star of the table.
Prep Time – 15 minutes
Cook Time – 15 minutes
Total Time – 30 minutes
Servings – 4
Ingredients:
Indian Salmon ( Ravas )- 500 gms
Batter :
Refined flour – 15 gm
Egg – 1
Baking powder – a pinch
Olive or Salad Oil – 10 gm
Tepid water – a little
Salt – to taste
Fat or Oil – 30 gm
Garlic – a few flakes
Spring onion – 1
Capsicum – 1
Bell Pepper – 1
Red & Green Chilli – 1 piece each
Chicken or Vegetable stock – 50 ml
Soy Oil – 2 tbsp
Soy Sauce – 20 ml
Pepper powder – a pinch
Method :
1 ) Sift flour, baking powder and salt into a basin. Add egg yolk, oil and water and mix to a
smooth batter.
2 ) Clean, fillet and skin fish. Wash thoroughly in cold water.
3 ) Dip the fish in batter, deep fry and set aside.
4 ) Heat oil in a wok or pan. Add chopped garlic, capsicum, bell pepper, chilli and spring onion and saute on high
heat for 2 minutes. Add stock and give it a nice boil for another two minutes on a high flame. Once
stock evaporates, add fish and toss it up a few times. Serve hot garnished with scallions.
