Crispy Tenderloin and Sprouted Bean Salad and Smoked Fish Paturi

Crispy Tenderloin and Sprouted Bean Salad

Ingredients                        Qty
tenderloin            
red tomato julienne        
beans sprouted            
red onion slice            
spring onion slice            
coriander leaves            
vegetable oil            
chopped garlic            
crushed black pepper        
dark soy sauce            
crushed garlic            
fish sauce            
brown sugar          
crushed bird eye chilli        
lemon juice            
100 gms
100 gms
100 gms
100 gms
100 gms
20 gms
50 ml
5 gms
as required
5 ml
5 cloves
10 ml
5 gms
4
50 ml

Instruction:

Marinate the tenderloin with vegetable oil, chopped garlic, crushed black pepper, and dark soy sauce. Let it rest for half an hour. Wrap the tenderloin tightly in silver foil and put it in the oven for 10 minutes. Remove the tenderloin and freeze it.

Before making the salad, remove the tenderloin from the freezer and slice it thinly. Make the dressing with garlic cloves, fish sauce, brown sugar, bird eye chilli, and lemon juice and blend it in the mixer.

Mix all the ingredients, tenderloin, red tomato julienne, sprouted beans, sliced red onion, sliced spring onion, and coriander leaves along with the dressing and serve the salad.

 

Smoked Fish Paturi

Smoked-Fish-Paturi

Ingredients      Qty
bhetki fish fillet            
big banana leaves      
fresh grated coconut        
yellow mustard paste        
mustard oil          
salt                
sugar                
green chilli paste            
string                
1 kg
 2
1
100 gms
 4 tbsp
as required
as required
6
as required

Instructions:

Take a kg of boneless bhetki fish and cut into five medium sized pieces. Wrap the fish in a large banana leaf and cut each piece into 10 rectangular pieces. Put the grated coconut into a bowl. Then make a paste of the mustard seeds and green chillies.

Mix the grated coconut, mustard seed paste, green chilli paste, salt, half a teaspoon of turmeric powder, and two tablespoons of mustard oil in a bowl. Place the banana leaf pieces over a dish, put one tablespoon of the paste on each piece of banana leaf and place one piece of fish on the paste.

Put another tablespoon of paste on the fish so as to cover the fish on both sides with the paste.  Fold the banana leaf to wrap the content from all sides and tie it with a string or toothpick. Repeat this process for all the fish pieces.

Heat a frying pan coated with a little mustard oil and place the wrapped fish pieces on the medium heated charcoal bed and roast for six to seven minutes. Check with the toothpick if it is cooked. Take off the wrapped fish pieces in order to roast the other side.

When all the fish pieces are cooked evenly, put it in a big dish. The baked fish and gravy can be taken out from the banana leaves and served with hot rice.

Chef-Anand