Prep Time:
Yield:Description
A taste from Greece
Scale
Ingredients
For Fish Prepartion
- 700 gms Baramundi, Surmai or Basa Fillet cut into 4 – 5 pieces
- 15 gms Butter
- 2 Tbsp Olive oil
- White Pepper, crushed
- Lime Juice – 1 Tbsp
- 350 ml Fresh cooking Cream
- 2 Medium sized Onion finely chopped/grated
- 1 tbsp crushed Garlic
- Salt to taste
For Peri Peri sauce
- 300 gms chopped Red bell pepper
- 100 gms chopped Onion
- 30 gms Bird’s Eye Chilli. Can use any other fresh spicy red chillies if these are not available.
- 10 – 12 cloves garlic
- 1 tbsp Paprika powder
- ½ teasp Black Pepper powder
- ¼ cup White Vinegar
- 2 tsp salt
- ¼ cup Olive oil
- 1 tbsp dried Oregano
- 1 tsp Lemon Zest
- 1 tbsp Lemon Juice
Instructions
FISH
- Marinate the fillets with
- salt, pepper, lime juice. Keep aside for 10 – 12 mins.
- Heat oil in a pan and pan fry the fillet for 10 mins over medium – low flame or till cooked. Flip the fillet in between so as to cook the reverse side as well.
- Transfer them to the serving plate.
- In a wok heat the butter. Add the onion followed by the crushed garlic. Keep stirring over medium flame so that the garlic doesn’t get burnt. When they turn light brown in colour, add the cooking cream along with the Peri Peri Sauce.
- Stir constantly over high heat for a while. The cream will very gradually curdle and release oil, giving it a rich look to it.
- Pour the sauce over the pan fried fish fillet and serve steaming hot with some garlic bread teamed with some soups or salads.
PERI PERI SAUCE
- Add all the ingredients in the jar of a blender and blend to make a smooth sauce.
- Transfer the sauce in a pan and cook for 15-20 minutes on medium low heat.
- Remove the pan from heat and let the sauce cool down.
Nutrition
- Serving Size: 4
