How to make the softest and juciest fish fillets

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The subtle techniques mastered in the Bong kitchen, will definitely help lift your fish fillet from good to great:

Marinating | Steaming

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Fish Fillet cooked by our Home Chefs:

<p>My steam fish with a rub of garlic, salt, and lime. Then I grill it for 30-45 secs on each side with a dash of oil. It's succulent and juicy.</p>

Radha (Mumbai)

My steam fish with a rub of garlic, salt, and lime. Then I grill it for 30-45 secs on each side with a dash of oil. It's succulent and juicy.

Fish Fillet Recipe:

Ingredients
  • Fish fillets (bhetki/barramundi) (250 gm)
  • Black mustard seeds (1½ tbsp)
  • Yellow mustard seeds (2 tbsp)
  • Poppy seeds (khus khus) (1 ½ tbsp)
  • Coconut grated (3/4 cup)
  • Green chillies (3–4 whole)
  • Lemon juice (2–3 tbsp)
  • Turmeric powder (1 tbsp)
  • Red chilli powder (1 tbsp)
  • Green chilies (3–4)
  • Sugar (1 tsp)
  • Salt as per taste
  • Banana leaf (1 large)
  • Fortune Kachi Ghani Mustard Oil (1/2 cup)
  • Thread to secure the banana leaf packages
Method
  • Soak the fish fillets for 30 mins in lemon juice and salt for buttery softness.
  • Add coconut, green chillies, yellow and black mustard seeds, turmeric, red chilli powder, sugar and salt to a blender.
  • Technique in focus #1: Add khus khus for a creamy texture. 
  • Add mustard oil and blend smooth, fine, thick paste.
  • Gently massage and coat the fish with the masala paste and marinate for 2–3 hrs.
  • Place the fish fillets on the pre-heated banana leaf and wrap them with a thread.
  • Technique in focus #2: Make sure the vessel is steaming before placing the marinated fish inside.
  • Steam for 10–12 mins.
  • Open the packet and your soft, juicy fish fillets are ready to be served. You can relish these with a steamed rice or any accompaniment of your choice!