- 4 no Sea Bass fillets (400-600 gm fish)
- Serves 4
- Sauce
- 200 gm sliced white onion
- 400 ml coconut milk
- 8 no peeled garlic
- 20g ginger julienne
- 10 no curry leaf
- 4 no green c hilli (without seed)
- 1tsp turmeric powder
- 2 tsp lemon juice
- Stir fried Asparagus & Cherry Tomato
- Asparagus- 400gm
- Cherry Tomato- 100gm
- Chopped Garlic-2tbsp
- Salt n Pepper- to taste
Meen Moilee Bernares Restaurant Mayfair
Polly Brunt
4th May 2011
Meen Moilee Bernares Restaurant Mayfair
Meen Moilee Bernares Restaurant Mayfair Recipe from Atul Kochhar's featured chef
Ingredients
Method
Fish
Trim the fish fillet giving it a good shape. Using a sharp knife make gashes on the skin side all the way through.
Sauce
Heat the oil in a saucepan and put the garlic, ginger, green chilli, curry leaf, and stir until they begin to crackle. Then add onions, sauté over medium heat until translucent, add the turmeric powder with lemon juice, and stir for 1-2 minute. Add
the coconut milk and bring to the boil for a couple of minutes. Adjust the seasoning and reserve.
Heat a non-stick pan and add a little oil. Cook the fish skin side first till crisp and turn over. Cook the other side basting with butter all the way through. Remove and serve.
Stir fried Asparagus & Cherry Tomato
Trim asparagus and blanch it.
Cut cherry tomatoes in halves.
Heat oil and put garlic and toss asparagus and cherry tomatoes.
Adjust seasoning.
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