Chiliean sea bass is infused with turmeric, mustard, vinegar and seasoning to add depths of flavor. Spiced onions are incorperated to create a unique fish stir-fry.
Ingredients for the fish boil:
450G OF WHITE FISH
¾ TSP SALT
¾ TSP PEPPER
¾ TSP MUSTARD POWDER (you can also grind mustard seeds into a powder)
¼ TSP TURMERIC
1 TSP WHITE VINEGAR
1/2 CUP OF WATER
Ingredients for the temper:
2 TBSP OF VEGETABLE OIL
3 CARDOMOM PODS
3 CLOVES
1 INCH CINNAMON
½ TBSP OF MINCED GINGER
½ TBSP OF MINCED GARLIC
APPROX. 10 CURRY LEAVES
1 BIG ONION (APROX. 1 CUP)
5 THAI GREEN CHILIES
¼ TSP OF SALT
½ TSP OF PEPPER
2 TSP OF CHILI FLAKES
1 TSP OF CHILI POWDER
Directions
1. Cut the fish (remove the skin before chopping) into cubes and pat dry with a paper towel. Into a bowl, add ¾ tsp of salt, ¾ tsp of pepper, ¾ tsp of mustard powder, ¼ tsp of turmeric, and 1 tsp of vinegar and mix well. Add the fish into the marinade and mix well until the fish is completely coated in the marinade.
2. Transfer the marinated fish into a pot with 1/2 cup of water and let it boil in medium heat for around 12 minutes with the lid on. And then on high heat for about 3 minutes with the lid open. Once done, remove fish from the pot into a small bowl and retain the broth for later.
3. Add 2 tbsp of oil into a skillet and let it heat up over medium heat. Once the oil is hot, add in the grounded cardamom, cloves, and cinnamon, followed by ½ tbsp of minced garlic, ½ tbsp of minced ginger, curry leaves gradually one after the other. Once they start emitting a pleasing fragrance, add onions, 5 Thai green chilies split into halves, ¼ tsp of salt,1/2 tsp of pepper,2 tsp of chili flakes, and 1 tsp of chili powder, and mix well until everything is incorporated well. As soon as the onions start browning, add in the leftover broth from fish and mix well.
4. Lastly, add the boiled fish into the temper and mix slowly and carefully, ensuring the fish does not break into pieces over high heat for around 3 minutes and remove from heat.
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