Mr. YASH (BCTCA 2ND SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected him as the Chef of the Day.
Ingredients
- 1no Fresh godeungeo (mackerel with skin), filleted into 2 or 4 pieces,
- 8 gms Salt (preferably sea salt)
- 1 no Juice from Lemon
- 8 gms Ginger juice
- 10 gms Garlic chopped
- 8 gms Black pepper crushed
- 12 ml Lemon butter for basting
- 2 sprigs Parsley
- 100 gms Cauliflower, Broccoli, Carrot & Beans
- 20 ml Soy sauce
- 15 ml Oil
- 20 ml Butter
- 1 no Lemon
- 3 sprigs Parsley, chopped
Method:
- Cut crosswise slashes on the skin side of each piece. Pat the fish dry with a paper towel. Drizzle the ginger, garlic and lemon juice over the fish. Season both sides of the fish liberally with salt & pepper. Set aside for 20 to 30 minutes.
- Shake off excess salt before cooking.
- Cook the fish using one of the two methods shown below.
Grilling:
- Clean and lightly oil the grill. Preheat the grill over medium high heat. Place the fish on the grill, skin side down.
- Cook until the bottom edges are golden brown and the flesh turns opaque – 2 to 3 minutes. Flip and cook the other side for about 2 minutes.
Pan-frying:
- Preheat a skillet with cooking oil over medium high heat. Place the fish, skin side down.
- Cook until the bottom edges are golden brown and the flesh turns opaque – 2 to 3 minutes. Flip and cook the other side for about 2 minutes.
Sauce:
- Preheat a skillet. Add garlic butter and oil. Sauté chopped garlic and add black pepper, salt and lemon juice.
- Add melted butter and chopped parsley and serve it with grilled fish, accompanied with sautéed vegetables.