Treat for fish lovers

By Puja Gupta

New Delhi, Feb 5 (SocialNews.XYZ) If you are in mood to cook some exotic fish dishes at home, Chef Ashish Singh from Cafe Delhi Heights shares two recipes that are a part of the ongoing '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.

  (Puja Gupta can be contacted at puja.g@ians.in)

Source: IANS