I have started cooking fish few months back and whenever I get fish I love to experiment with different flavors. As I said in one of my previous blog posts, catfish is the best substitute I found for Bengali style mustard gravy fish. But this time thought of giving it a twist and making it in a different style.
Inspiration for the flavor profile came from one of the Chef Gordon Ramsay's video where he cooked mullet instead of catfish. I am a huge huge fan of Chef Gordon Ramsay, and I love to try the recipes he gives.
And as always this recipe turned out to be awesome. Me and my hubby loved it and cleaned the plates up to the last bite :). I served it along with some boiled, then fried veggies. You can serve them with rice/Quinoa or any thing else you might fancy.
Give it a try and I am sure you will love it. Please leave any comments or suggestions you have down below. Happy Cooking Everyone!!!!
Ingredients:
For Fish:
1/2 sliced catfish
1/4 cup peanuts
2 tbsp cilantro - finely chopped
1 egg - beaten
2 tbsp olive oil
salt and pepper to taste
For Vinaigrette:
1 green chili - finely chopped
1 clove of garlic - finely chopped
2 tbsp cilantro - finely chopped
1 tbsp fish sauce
1/2 tbsp rice vinegar
1 tbsp olive oil
1 tbsp lemon juice
salt to taste
Recipe:
1. For vinaigrette, add green chili, garlic and cilantro in a mortar pestle and grind it so that garlic gets crushed and infused into vinaigrette. Now add rest of the ingredients and mix well.
Note: Longer this mixture sits, better it gets.
2. Wash the fish properly and tap dry it using kitchen paper towel and place it on a plate.
3. In a bowl take egg and beat it. Set it aside.
4. Add peanuts (crush them using mortar pestle. Do not grind them completely, make a chunky mixutre) , cilantro and salt/pepper. Mix everything well together and place this on a plate or any flat surface.
5. Take a sauce pan, add olive oil and heat it over high heat.
6. Coat the fish in egg, and place flat side down on peanut mixture. Egg will help peanuts stick to the surface of the fish.
7. Once pan is hot (it should be hot and not just warm. If it is not, than as soon as you place the fish on the pan peanuts will separate from the fish), place the fish peanuts side down on the pan. Cook until peanuts gets brownish color, once cooked and colored, flip the fish and cook.
8. Once fish is cooked, take it out on a plate.
9. Server hot with some vinaigrette dressing on top.
Inspiration for the flavor profile came from one of the Chef Gordon Ramsay's video where he cooked mullet instead of catfish. I am a huge huge fan of Chef Gordon Ramsay, and I love to try the recipes he gives.
And as always this recipe turned out to be awesome. Me and my hubby loved it and cleaned the plates up to the last bite :). I served it along with some boiled, then fried veggies. You can serve them with rice/Quinoa or any thing else you might fancy.
Ingredients:
For Fish:
1/2 sliced catfish
1/4 cup peanuts
2 tbsp cilantro - finely chopped
1 egg - beaten
2 tbsp olive oil
salt and pepper to taste
For Vinaigrette:
1 green chili - finely chopped
1 clove of garlic - finely chopped
2 tbsp cilantro - finely chopped
1 tbsp fish sauce
1/2 tbsp rice vinegar
1 tbsp olive oil
1 tbsp lemon juice
salt to taste
Recipe:
1. For vinaigrette, add green chili, garlic and cilantro in a mortar pestle and grind it so that garlic gets crushed and infused into vinaigrette. Now add rest of the ingredients and mix well.
Note: Longer this mixture sits, better it gets.
3. In a bowl take egg and beat it. Set it aside.
4. Add peanuts (crush them using mortar pestle. Do not grind them completely, make a chunky mixutre) , cilantro and salt/pepper. Mix everything well together and place this on a plate or any flat surface.
5. Take a sauce pan, add olive oil and heat it over high heat.
6. Coat the fish in egg, and place flat side down on peanut mixture. Egg will help peanuts stick to the surface of the fish.
7. Once pan is hot (it should be hot and not just warm. If it is not, than as soon as you place the fish on the pan peanuts will separate from the fish), place the fish peanuts side down on the pan. Cook until peanuts gets brownish color, once cooked and colored, flip the fish and cook.
8. Once fish is cooked, take it out on a plate.
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