A couple of weeks back D had gone to a Vietnamese restaurant from office for lunch of a colleague’s farewell party. I remember he had mentioned about it while still in office over the phone just to make me jealous. His plan had worked (though unintentional), because that coerced me to try something new at home for dinner. He kept saying that the food was awesome and blah blah…so I asked when can we be there again to try the ‘awesome’ food, he replied saying can’t go there again anytime soon, as it’ll become a repeat (moreover waiting for DL)..whaaat? seriously? aaaargh….
Anyways, who cares. While surfing the net I get dragged from one place to the other especially when it comes to food. From Vietnamese food (why Vietnamese, may be you ca guess?) to Mexican to Persian to Chinese and list goes on and on. At the end got stuck to a Chinese fish recipe which I thought I should try but my kitchen was not equipped to handle the recipe!
So I decided to combine a Bengali fish curry with a hint of Chinese sauces…and wala…a simple dish was ready in no-time. Hence the name Beng-fish hinting Chinese!
- To prepare this, you can use any boneless fish. I used Telapia fillet and also Swai fillet in different occasions and they tasted good.
- I cut the thawed fillets in to two halves and used 3 -4 fillets so that it’ll serve for 2 of us both for dinner as well as for next day lunch. (yeah, lazy me…can’t cook lunch next day)
- To marinate fish I added 2 tbsp of soya sauce, 2 tbsp of vinegar, pepper, (very less salt as the sauces have a high content of salt). Keep it aside for 20 minutes.
- In a pressure cooker added 2 tbsp of oil (canola or sesame or vegetable), once hot I added 1 medium onion chopped along with a slit green chilli and waited for the onion to become translucent.
- Then added 3/4 tbsp of ginger-garlic paste. Fried them for a minute or so.
- Added 1/2 tsp of coriander powder, 1/2tsp of cumin powder, 1/4 tsp of chilli powder, 1/2 tsp of turmeric powder. Fried them for a couple of minutes. It was sticking to the bottom, so added very little water.
- Then added the fish, gave it a good mix and added little less than 1/2 cup of cup of water and covered the cooker.Waited for 2 whistles then turned the stove off. I let off steam on it’s own.
- Checked for any steam and then opened it. Garnished with chopped coriander leaves and lime.
We had it with steaming rice and a bowl of dal.
PS: I used a pressure cooker but this can cooked in a non-stick deep pan with a cover.