#Title
GRILLED SALMON
Ingredients
4 salmon fillets
½ tsp garlic powder
½ tsp black pepper powder
1 tsp lemon pepper
1/3 cup soy sauce
1 tsp brown sugar
1/3 cup water
¼ cup vegetable oil
Method
Season salmon fillets with lemon, pepper, garlic powder, and salt. In a small bowl, stir together soy sauce, water, brown sugar and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal and turn to coat. Refrigerate for at least 2 hours. Preheat grill for medium heat. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
CRAB SALAD
Ingredients
1 can crab meat, drained
2 large carrots, cut into pieces
1 beetroot, cut into pieces
1 cucumber, cut into pieces
2 onions, cut into pieces
1 tsp Dijon mustard
½ cup mayonnaise
½ cup celery minced
½ tsp paprika
¼ tsp black pepper powder
2 tbsp fresh lemon juice
Salt to taste
Method
In a large bowl, add all the ingredients together gently, stirring until well coated. Refrigerate for an hour before serving.
TANDOORI BHETKI
Ingredients
1 bhetki fish
1 tbsp red chilli powder
1 tsp turmeric powder
1 tsp garam masala powder
1 tbsp gram flour
¼ cup hang curd
4 tbsp mustard oil
1 tsp ginger paste
½ tsp garlic paste
Salt as required
Method
Cut and wash the fish properly and keep aside. Take a bowl and add all the ingredients. Adjust the amount of gram flour and yoghurt to get a nice thick paste. Apply this marinade to the fish on both sides very well. Keep it for at least 30 minutes in the fridge. Preheat the oven to 180° C. Grease the pan or rack. Place the fish on the grill rack and cook it for 15-20 minutes until golden brown. Serve hot with rice, roti or paratha.
GARLICKY LEMON BAKED TUNA
Ingredients
6 pieces tuna
½ tsp freshly ground black pepper
5 tbsp butter, melted
2 cloves garlic, minced
½ tsp crushed red pepper flakes
Juice and zest from half a lemon
1 lemon, sliced into round
Salt to taste
Method
Preheat oven to 200° C. Season tuna with salt and pepper and place on a small baking sheet. Mix together butter, garlic, red chilli flakes, lemon juice and zest then pour over tuna fish. Place lemon rounds on top around tuna. Bake tuna for 10-12 minutes or until fish is fork-tender. Remove from oven and serve.
FISH AND CHIPS
Ingredients
500g boneless and skinless sea-fish fillets
4 large potatoes, peeled and cut into strips
1 cup all-purpose flour
1 tsp baking powder
1 tsp salt
1 tsp ground black pepper
1 cup milk
1 egg
Oil for deep frying
Method
Place potatoes in a medium-size bowl of cold water. In a separate medium sized mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg. Stir until the mixture is smooth. Make a smooth batter. Let mixture stand for 20 minutes. Pre-heat the oil in a large pot or electric skillet to 175° C. Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. Drain well on paper towels. Fry the potatoes again for 1-2 minutes for added crispness. Serve hot with sauce.
Photo: Sazzad Ibne Sayed
Food and Styling:
RBR