Sunday, September 16, 2007

Rice Crusted Snapper

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Have been going around too much finding out the traditional dishes and the REAL way to make them directly from the source.
This time around, I tried to do something different. I can already feel the purists and traditionalists squirming. Fusion cuisine has always fascinated me. It's more complex thing to do, marrying the ingredients and falvors to please both sides, but hey, many have suceeded. My endeavor is of the same kind, wherein, I tried to marry different flavors from the konkani cuisine and doing something continental with it. It also had a dash of chinese influence thrown in.
The end result ... I loved it !!!

For Snapper coating:
1 Egg
2 tablespoons refined flour
Salt, As per taste
1 Teaspoon freshly ground black pepper
1 cup Rice flakes (Poha) - Available in Indian Spice Stores
3 pieces snapper fillets (200-300 gm)
100 ml. oil

For Marinade:
1 Cup Kokum juice/syrup
3 tblsp. Tomato Puree
2 Tblsp. Soy Sauce
1 tsp finely chopped garlic
1/4 tsp Red Chilli Pepper
Salt per taste

1. Cut fishes into large chunks. Wash and clean if required.
2. Prepare the marinade by mixing all the ingredients. Marinate the fish peices for 15-20 minutes.
3. While the fish marinates, mix all the ingredients for the coating except the oil and rice flakes and make a smooth paste.
4. Heat the oil in a skillet. Take the marinated fish pieces and dip in batter, coat with the rice flakes on all sides and sear until coating is golden brown.
5. Place the seared fish pieces in a baking dish. Pour the remaining marinade on top and bake at 200 deg, Fahr. for 10-15 minutes.
6. Serve Hot with lightly tossed herb pasta.

1. I also added in some Arabiata sauce alongwith the pasta. Went along well.
2. You can substitute Kokum syrup for Tamarind Pulp/paste. This one is also available at Indian stores. You can also make your own. I have it mentioned in my earlier recipes.


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