Ingredients: 85 grams fish fillets 3 tablespoons plain flour 2 tablespoons lemon juice Black pepper, ground to taste 2 tablespoons Parsley, chopped Lemon wedges to garnish Parsley sprigs to garnish 175 grams unsalted butter Salt to taste
Ingredients: 16 pieces Boneless fish 1 tablespoon Soya sauce 1 tablespoon Cornflour Pepper to taste Oil for deep frying Salt to taste For the sauce: 1 teaspoon Finely chopped ginger ¼ cup Spring onion,medium size ¼ cup Carrot,chopped 1 teaspoon White pepper A pinch of Ajinomoto ¾ cup Chicken stock ½ cup Tomato sauce 1
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Ingredients: 3 tablespoons Soya sauce 4 tablespoons White vinegar ½ teaspoon Ginger, ground 16 Fish pieces 2 tablespoons Flour 2 Lemons Oil for frying Salt and Pepper to taste
Ingredients: 16 pieces Fish (boneless) 2 tablespoons Cornflour ½ teaspoon Pepper 1 teaspoon Garlic paste 1 teaspoon Chilli powder 1 teaspoon Soya sauce Oil for frying Salt to taste For the Sauce 1 teaspoon Ginger, finely chopped 1 teaspoon Garlic, finely chopped 3 Red chillies, dried and finely chopped ¼ cup Spring onion, finely chopped
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Ingredients: Fish fillets 500 grams Stock ½ cup 1 Tomato Wine paste 30 grams Sherry 2 tablespoons 1 Onion(chopped) 1 Bell pepper 2 Spring onions (chopped fine) Ginger(sliced thinly) 1 tablespoon Cornflour 1 tablespoon Water ¼ cup Sugar ½ teaspoon Soya sauce ½ teaspoon White pepper ¼ teaspoon 1 Green chilli(chopped fine) Oil for deep
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Ingredients: Fish(centre bone river fish) 1 kg Malt vinegar ½ cup Ginger paste 3 tablespoons Garlic paste 3 tablespoons Green chilli paste 4 teaspoons Ajwain 3 tablespoons Red Chilli Powder 1 teaspoon Turmeric ½ teaspoon White pepper powder ½ teaspoon Gram flour 1 cup Orange colour Few drops Oil to fry Salt to taste
Ingredients: Fish 800 grams Ginger 1 cm piece Cumin seeds 1 teaspoon Chilli powder ½ teaspoon Amchoor 1 teaspoon Turmeric powder ½ teaspoon Ghee 1 tablespoon Garlic 1 tablespoon Salt to taste Dry mint leaves 1 teaspoon Lime juice 1 teaspoon A little yogurt
Ingredients: Boneless fish 12 fillets Mustard seeds 1 teaspoon Garlic, chopped 8 cloves Ginger, julienne 1″ 1 Green chillies, slit lengthwise, deseeded and julienned 6 Onions, grated 150 grams Curry leaves 24 Tomatoes, pureed and strained 3 Turmeric powder ½ teaspoon Coconut milk 2 cups Vinegar 1 tablespoon Coriander leaves 1 tablespoon Oil 2 tablespoons
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