Fish Mandarin
Ingredients
1 Whole bhetki fish – aprx – 11/2 kg
Juice of lime – 1
White vinegar – 2 tbsp
Basmati rice – 250 gm
Large capsicum – 1
Large onion – 1
Large carrot – 1
Salt – to taste
Hard boiled egg – 1
Soyabean sauce – 1 tbsp
Refined oil – 1/2 cup
Chilli sauce – 1 tbsp
Monosodium glutamate – 1/2 tsp
Small cabbage, grated for garnishing – 1
Sauce:
Tomato ketchup – 1 cup
Vinegar – 1/4 cup
Sugar – 1/2 cup
Cornflour – 1/4 cup
Pinch of edible red colour (optional) – 4
Slit the fish from the sides, clean the innards, but otherwise keep it whole. Ask you fish seller to do it for you. Soak the fish in water with the juice of 1 lime for half an hour. Take out and pat dry. Rub with salt and vinegar.
Finely chop all the vegetables. Chop the hardboiled egg. Cook the rice til 3/4 done. Drain and keep aside to cool.
Heat the oil in a karahi. Add the monosodium glutamate and saute for 5 minutes. Mix. Add the rice, egg, soya sauce, chilli sauce, monosodium glutamate and salt and saute for 5 minutes. Remove.
Stuff the fish with the mixture. Sew the opening properly. Keep the fish on a roasting tray.
Sauce:
Cook the ketchup, sugar, vinegar and 2 cups of water and cook on a medium heat for 5 minutes. Add the corn flour mixed with a little water. Cook till the sauce thickens.
Pour half the sauce over the fish and bake in an oven preheated to 200 degree C / 400 degree C for 30 minutes. The fish is done when it flakes easily.
Keep the fish on a serving tray. Discard the thread. Pour the remaining sauce over the fish.
Spread the grated cabbage all around and serve with noodles.
Tags: cook, cooking, fish, india, indian, Mandarin, method, pilao, pilav, pulao, pulav, recipe, recipes, rice
