If you are in mood to cook some exotic fish dishes at home, Chef Ashish Singh from Cafe Delhi Heights (New Delhi, India) shares two recipes that were a part of the recent ‘Fish Trap Festival’ at the restaurant.
RAWA FRY BETKI
INGREDIENTS:
• Betki fish-180 gm
• Semolina-75 gm
• Green chilly thecha-25 gm
• Salt-1.5 gm
• Refined oil-150 ml
• Sabudana papad-1 no.
• Fish fry masala-3 gm
• Mustard oil-20ml
• Ginger garlic paste-25 gm
• Turmeric-1 gm
• Degi mirch-2 gm
• Lemon-1 no
• Smoked tomato chutney-30 gm
• Ginger-10 gm
• Garlic-10 gm
• Coriander-5 gm
METHOD:
• Take ginger garlic paste in a bowl and add chilli powder, turmeric and salt.
• Drizzle 2 spoons of mustard oil and mix it well.
• Flavour the fish fillets with the paste and then coat the pieces with rava.
• Add fair amount of refined oil in a preheated pan and shallow fry the fillets.
• Now serve rawa fry fish with chilly thecha, smoked tomato chutney and fried sabudana papad.
SALMON CARPACCIO WITH ROCKET, CHERRY TOMATO and BALSAMIC DRIZZLE
INGREDIENTS:
• Salmon-60 gm
• Rocket lettuce-25 gm
• Salt-1.5 gm
• Black pepper-1 gm
• Cherry tomato-15 gm
• Balsamic vinegar-15 ml
• Lemon juice-10 ml
METHOD:
• Skin the salmon fillet.
• Cut into very thin slices with a sharp knife and place it on a starter plate.
• Top up salmon with rocket lettuce and cherry tomato and season with salt and black pepper.
• Now serve salmon carpaccio with balsamic drizzle