Macchi Na Fillet Tartare Sauce Nl Sathe Recipe
Summary
Ingredients
| 2 large pomfrets, each cut into fillets | ||
| 2 sour limes, juice removed | ||
| Black pepper powder | 1 Teaspoon (For the Fillets:-) | |
| Red chilli powder | 1 Teaspoon (For the Fillets:-) | |
| 1/2 cup toasted sesame seeds, coarsely crushed | ||
| Bread crumbs | 3 Cup (16 tbs), toasted (For the Fillets:-) | |
| Eggs | 6 Small (For the Fillets:-) | |
| 1 tablespoon cornflour, salt, oil | ||
| Chives | 1/2 Cup (16 tbs), chopped (For the Tartare & sauce:- Finely Mince Ingredients by Knife) | |
| Spring onions | 1/2 Cup (16 tbs), chopped (For the Tartare & sauce:- Finely Mince Ingredients by Knife) | |
| Cucumber | 1/2 Cup (16 tbs), minced (For the Tartare & sauce:- Finely Mince Ingredients by Knife) | |
| Parsley | 2 Tablespoon, minced (For the Tartare & sauce:- Finely Mince Ingredients by Knife) | |
| Celery | 2 Tablespoon, minced (For the Tartare & sauce:- Finely Mince Ingredients by Knife) | |
| Gherkins | 2 Tablespoon, minced (For the Tartare & sauce:- Finely Mince Ingredients by Knife) | |
| Capsicum | 2 Tablespoon, minced (For the Tartare & sauce:- Finely Mince Ingredients by Knife) | |
| Mayonnaise | 2 Cup (16 tbs) (For the Tartare & sauce:- Finely Mince Ingredients by Knife) | |
| Tomato ketchup | 1 Cup (16 tbs) (For the Tartare & sauce:- Finely Mince Ingredients by Knife) | |
| 1 tablespoon tobasco or capsico sauce salt/pepper | ||
| 1 tablespoon tobasco or capsico sauce salt/pepper | ||
Directions
1. Place all the minced and chopped vegetables in a rounded glass bowl. Add the ketchup, mayonnaise and tobasco sauce. Taste for salt. Stir gently. Cover with foil and chill.
2. Wash the fillets, you should get 8 large or 16 small ones. Marinate for half an hour in salt, chilli powder, pepper and lime juice.
3. Whisk the eggs in a bowl along with the cornflour.
4. Mix the bread crumbs and seasame seeds. Heat oil in a large kadhai or fry pan. When the oil starts smoking, lower the heat a little and roll the fillets in the bread crumbs and sesame seeds. Dip in the egg and deep fry 2-3 at a time. If the oil is scorching, the fillets will become dark coloured. So raise and lower heat as needed.
5. Lay a dark green banana leaf on a silver salver and stack the fillets neatly one upon the other.
To decorate:
1 sliced fresh pineapple with skin. Diagonally chopped spring onions and carrots julienne and tomato wedges.
6. Surround the fish fillets with pineapple slices. Scatter the carrots and spring onion over the fish. Alternately you can serve it with tomato wedges or sliced papayas. Serve with the chilled sauce.
2. Wash the fillets, you should get 8 large or 16 small ones. Marinate for half an hour in salt, chilli powder, pepper and lime juice.
3. Whisk the eggs in a bowl along with the cornflour.
4. Mix the bread crumbs and seasame seeds. Heat oil in a large kadhai or fry pan. When the oil starts smoking, lower the heat a little and roll the fillets in the bread crumbs and sesame seeds. Dip in the egg and deep fry 2-3 at a time. If the oil is scorching, the fillets will become dark coloured. So raise and lower heat as needed.
5. Lay a dark green banana leaf on a silver salver and stack the fillets neatly one upon the other.
To decorate:
1 sliced fresh pineapple with skin. Diagonally chopped spring onions and carrots julienne and tomato wedges.
6. Surround the fish fillets with pineapple slices. Scatter the carrots and spring onion over the fish. Alternately you can serve it with tomato wedges or sliced papayas. Serve with the chilled sauce.
Chef
