It’s Time for the Perfect Bengali Egg Curry: Kosha Hasher Dimer Dalna

Simple dish yet full of flavors, Thai Lemon Chili Basil Fish is one such tasty dish. Check out this sour ‘n’ spicy delicious fish recipe by Chef Nathan Sivagami, Executive Chef of 46 Ounces Brewgarden, Bengaluru to make a perfectly healthy & tasty meal.

Preparation Time - 10 mins

Cooking Time - 60 Minutes

Serves - 2-4 people

Ingredient:

• 2 pc around 400 to 500 gm any kind of fish fillet
• 200 ml Oil for frying and cooking
• 5 g Ginger (chopped)
• 5 g Garlic (chopped)
• 1 pc Celery stem (sliced)
• 2 pc Fresh red chili (chopped)
• ½ tbsp Oyster sauce
• 1 tbsp Tomato ketchup
• ½ tbsp Light soya
• ½ tbsp Dark soya
• 1 pinch of Aromat powder
• ¼ tbsp Vinegar
• 25 g Red pepper
• 25 g Yellow pepper
• 25 g Green pepper
• 10 g Chili paste/sauce
• 10 g Cornflour
• 25 g Maida/plain flour
• 1 pinch of Sugar
• 1 pinch of five spicy powder
• 3 to 4 pc Basil
• Salt as per require /taste

Method:

1. Cut big cubes of the fish fillet. Mix with plain flour and cornflour, and keep aside. In the meantime, heat frying oil in a pan/kadhai.
2. When the oil is ready, fry the flour-coated fish.
3. In the wok, add oil, garlic & ginger. Then add celery, chilly, and chilly paste.
4. After it is toasted add soya, oyster sauce, and tomato ketchup.
5. Once the sauce is ready, add fish and all the peppers.
6. Toast well and sprinkle the five spices and seasoning. Finish with a pinch of basil.

Try this scrumptious delicacy & make this lockdown happening!