Mr.Himanshu (FPP) 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:
- 500 gms Basa fillet, boneless 4 nos
For the Sauce
- 8 ml Oil
- 10gms Garlic cloves
- 10 gms Ginger, grated
- 12 ml Lemon juice
- 5 ml Soy sauce
- 25 ml Barbeque sauce
- 10 ml Fish sauce
- 3 gms Salt
- 5 gms Black pepper
For Marination
- 10 ml Lemon juice
- 15 ml Olive oil
- 2 nos Garlic cloves, minced
- 8 gms Rosemary, chopped
- 8 gms Salt
- 5 gms Black pepper
For vegetables
- 2 no Red capsicum
- 2 nos Green capsicum
- 50 gms Zucchini
- 2 nos Red onions
- 20 ml Olive oil
- 3 gms Oregano dried
- 5 gms Salt
- 5 gms Black pepper
- 5 ml Red chilli sauce
METHOD:
Step 1: Marinate the fish
In a small bowl, whisk together the lemon juice, olive oil, minced garlic, chopped rosemary, salt, and black pepper. Place the fish fillets in a shallow dish and pour the marinade over them. Let them marinate for about 15 minutes.
Step 2: Roast the vegetables
Preheat the oven to 400°F (200°C). Cut the bell peppers, zucchini, and red onion into bite-sized pieces. Place them on a baking sheet lined with parchment paper. Drizzle the vegetables with olive oil, sprinkle with red chilli sauce, dried oregano, salt, and black pepper. Toss to coat evenly. Roast the vegetables in the preheated oven for about 20 minutes, or until they are tender and slightly browned.
Step 3: Make the sauce
Heat a pan and add oil.
Add the chopped garlic and ginger. Sauté for a minute.
Add all the sauces one at a time and mix well. Add lemon juice at the end and add the seasoning.
Keep the sauce aside. .
Step 4: Grill the fish
Heat a non-stick pan and drizzle some oil.
Dust the marinated fish fillets and place it on the skin side over the hot oil.
Grill the marinated fish fillets for about 2-3 minutes per side, or until cooked through.
Take it off and place on a parchment paper.
Assemble the fish and the vegetables onto a plate.
Pour the sauce over the fish and serve them with salad or khus khus.