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Grilled Fish with Veggies Sauce & Potato Salad

09:25 Asmie's Kitchen 0 Comments





Grilled Fish

Ingredient:
1 tilapia fish

   For Marinate:
1/4 cup oil
1 tbsp ground chilli pepper
1 stock cube
1 tsp curry powder

  For Veggies Sauce:

1 bowl of chopped red bell peppers, green bell peppers & onions
1/2 cup chopped spring onions
1 tbsp ginger and garlic paste
1 tbsp chopped curry and mint leaves
2 stock cubes
1 tsp Asmie's Kitchen ground ginger
A dash of paprika
A dash of all spice
1 tsp turmeric
1/4 tsp cumin seeds
1 cooking spoon oil

  For Potato salad:

5 Irish potatoes
1 cup chopped green beans
3-5 tbsp mayonnaise
1 -2 tbsp mustard
A dash of salt
A dash of ground black pepper

  Method
Grilled Fish
Scrape the fish, remove the unwanted parts i.e the intestines, etc wash and keep on a strainer to drain the excess water from the fish. Make 3 slits on the fish, flip the other side of the fish and make another 3 slits.
   Mix the marinate ingredients, the oil, chilli pepper, stock cube. Use a brush to rub the marinate all over and inside the fish. Grill in a preheated oven for 20 minutes at 220o. Remove from the oven and set aside.
 
 Veggies Sauce
Heat oil in a pan. Add the cumin seeds, fry for 30 seconds. Add ginger- garlic paste, chopped mint and curry leaves. Fry for a minute. Add the veggies i.e the bell peppers, onions, spring onions and stir fry for some minutes. Add the turmeric and stir fry for 5 minutes. Remove the pan from the fire and set aside.

  For the Potato Salad:

Wash and boil the potatoes with some salt. Strain  and allow the potatoes to cool. Peel and cut into cubes. Put in a bowl. Cut the green beans and also put in a bowl.
  Make your mayo- mustard dressing: mix the mayonnaise and mustard in a small bowl. Add the salt and black pepper, mix well. Add it in the potato bowl. Mix gently with fork or spoon.

  Plaiting: Put the grilled fish in the middle of a plate, add the potato salad on the right side of the plate then add the veggies sauce on the left side of the plate and serve. Enjoy!
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