Cook Out | A hot-and-sweet fish dish
Corporate chef Hemant Oberoi of Taj Hotels Resorts & Palaces makes Balchao Seabass, marinated in a simple piri piri-like paste and pan-fried
Serves 2
Ingredients
For the fish
200g sea bass, cut into fillets
K wedge of lemon
Salt to taste
For the ‘balchao’ paste
20g whole red chillies
4 cinnamon sticks
15g green cardamoms
15g cloves
3g black pepper
3g cumin seeds
10g garlic
30g ginger
150g Goan malt vinegar
10 curry leaves
50g onions, finely chopped
50ml oil
Method
For the balchao paste, grind the whole red chillies, cinnamon, green cardamoms, cloves, black pepper, cumin seeds, garlic and ginger with malt vinegar and set aside. Now heat oil in a pan, add the curry leaves, and then the onions and fry till light brown. Add the paste and cook for about 15 minutes or till the oil floats on top.
Marinate the fish with lemon juice and salt and keep it aside for 15 minutes. Now rub the fish with the balchao paste and leave for one hour. Heat oil in a pan, and pan-fry the fish on both sides till done (you know it’s done when it feels firm to the touch).
Garnish with garlic chives and a bird’s-eye chilli.
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