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Macchi Na Fillet Tartare Sauce Nl Sathe

Ingredients
  Pomfrets 2 Large
  Sour limes/Juice removed 2
  Black pepper powder 1 Teaspoon
  Red chili powder 1 Teaspoon
  Toasted sesame seeds 1⁄2 Cup (8 tbs)
  Toasted bread crumbs 3 Cup (48 tbs)
  Eggs 6 Small
  Corn flour 1 Tablespoon
  Chives 1⁄2 Cup (8 tbs)
  Spring onions 1⁄2 Cup (8 tbs)
  Cucumber 1⁄2 Cup (8 tbs)
  Parsley 2 Tablespoon
  Celery 2 Tablespoon
  Gherkins 2 Tablespoon
  Capsicum 2 Tablespoon
  Mayonnaise 2 Cup (32 tbs)
  Tomato ketchup 1 Cup (16 tbs)
  Salt To Taste
  Oil 2 Tablespoon
  Tobasco/Capsico sauce 1 Tablespoon
Directions

1. Place all the minced and chopped vegetables in a rounded glass bowl. Add the ketchup, mayonnaise and tobasco sauce. Taste for salt. Stir gently. Cover with foil and chill.
2. Wash the fillets, you should get 8 large or 16 small ones. Marinate for half an hour in salt, chilli powder, pepper and lime juice.
3. Whisk the eggs in a bowl along with the cornflour.
4. Mix the bread crumbs and seasame seeds. Heat oil in a large kadhai or fry pan. When the oil starts smoking, lower the heat a little and roll the fillets in the bread crumbs and sesame seeds. Dip in the egg and deep fry 2-3 at a time. If the oil is scorching, the fillets will become dark coloured. So raise and lower heat as needed.
5. Lay a dark green banana leaf on a silver salver and stack the fillets neatly one upon the other.
To decorate:
1 sliced fresh pineapple— with skin. Diagonally chopped spring onions and carrots julienne and tomato wedges.
6. Surround the fish fillets with pineapple slices. Scatter the carrots and spring onion over the fish. Alternately you can serve it with tomato wedges or sliced papayas. Serve with the chilled sauce.

Recipe Summary

Cuisine: 
Asian
Servings: 
6

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