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Pat-fried fish (Serves two)
THIS WEEK, take your pick from Mexican, Thai and Chinese cuisine.
In the Thai section, try the rich and flavoured Fried Prawn rice.
Representing China is the Braised Mutton in Soya Sauce.
Vegetarians can experiment with these dishes, substituting vegetables and Soya chunks in place of prawns and mutton.
Ingredients
Potato (medium size) - 100gms
Tomatoes (de-skinned and de-seeded) - 350 gms
Olive oil - 3 tbsp
Onion (chopped) - 100 gms
Garlic (chopped) - 2 cloves
Red chilli peppers (chopped) - 1
Stuffed pimento olives - 50 gms
Lemon- Juice of 2
Ground cinnamon - ¼ tsp
Ground cloves - ¼ tsp
Salt - to taste
White pepper powder - to taste
Refined Flour - 50 gms
Red snapper fillets (fish) - 4 (125 gms each)
Butter - 50 gms
Parsley - a sprig
White bread triangles - 4
Method
1. Cook the potatoes in boiling water. Cool and slice.
2. Make a puree of tomato and garlic.
3. Melt half the butter and sauté onions till transparent. Add tomatoes, garlic, chopped chilli, olives, lemon juice and a pinch of sugar, cinnamon, cloves and seasoning and cook for 5 minutes.
4. Dust the fish fillets in refined flour and fry till done. Fry bread triangles till golden brown.
5. Place fried fillets on a platter. Mask with the prepared sauce and place fried bread slices on top.
6. Garnish with chopped parsley and sliced potatoes.
(The writer is HOD, Catering Science and Hotel Management, VLB Janakiammal College of Arts and Science, Kovaipudur.)
By Ajeet Kumar Lal Mohan
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