I was thinking people would start assuming by now that this lady cannot cook anything other than fish. I would say I love fish so much that I have to have it everyday. If we are having it everyday, we need to explore different recipes to keep the craze going on at home. Each time before I start to cook, I sit and set the menu. At first, I settle on the type of fish curry, then based on it other dishes. On a normal day, in Bengali households, meals consist of lentils accompanied by fritters, one or two types of vegetables, a fish curry, ends up with sweet chutney. These days we generally skip the fritters and chutney mainly for time constraint, health reasons. But fish item should be the queen adorning the dining table, almost everyday, at every meal, that I can swear upon on behalf of my clan. Over the weekend, in addition there would be mutton or chicken curry.
Today's recipe of fish isn't typical of my place, it is fish fillets cooked with assorted vegetables. After I stepped out of my city, I learnt to accept, recognise other cuisine, culture, ways of life. I must admit the present city gave me the much required exposure, helped me develop right a broader perspective. Appreciating other's way of life, accepting it, applying best of it in our lives reflects open-mindedness. Also, I cannot take the smell of sea-fish, fish fillets cooked different ways are dearer.
This recipe of fish fillet cooked with assorted vegetables is extremely easy to prepare using minimal ingredients. You can add any vegetable of your choice to the fish. I added what was available in my kitchen on that particular day. Let us cook this yummy, healthy fish dish together.
INGREDIENTS :
Broccoli : 1
Cherry Tomato : 6
Carrot : 1 big
Onion : 1 big
Green Chilli : 5 medium
Salt : As per requirement
Black Pepper Powder : 1/2tsp
Ginger : 1/2tsp[minced]
Garlic : 1tsp[minced]
Soya Sauce[light] : 3 tbsp
Vinegar : 2 tbsp
Corn Flour : 2tbsp
Refined Flour : 1tbsp
Oil : 4-5tbsp
METHOD :
Cut the fish fillets into small pieces, wash thoroughly. Marinate with little salt, black pepper powder, vinegar. Keep aside for an hour.
Peel carrot, cut into halves, finally into smaller pieces. Cut into half the cherry tomatoes, the green chillies. Cube the onions, cut the broccoli into small florets. Keep the veggies in separate bowls, wash thoroughly. Peel, wash, mince the ginger, garlic.
Drain excess vinegar water from fish pieces. Wipe them with a dry cloth. Add corn flour, refined flour, salt as required, mix well. Heat oil in wok.
Once oil is hot, start frying fish fillets in batches. The gas mark should be at medium to low.
Once all fish pieces are fried, place them on tissue papers. Temper the remaining oil with minced ginger, garlic. As you get a nice fragrance, add onion pieces. Fry until translucent. Now add carrots, stir, cover. Gas mark should be at low.
Remove cover after 3-4 minutes. Add the broccoli florets, slitted green chillies.Increase gas mark to medium. Stir fry for about 3 minutes.
Add cherry tomatoes, stir. Add soy sauce, black pepper powder, salt. Stir cook 2-3 minutes.
Add fried fish fillets to wok. Stir well carefully so they don't break. After a minute switch off gas stove.
You can have it as an appetiser or serve it with fried rice. Both ways it tastes yum.
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