Grilled Fish with Salsa
Preparation Time : 30 minutes
Cooking Time : 20 minutes
Servings : 4
INGREDIENTS- King fish (surmai) 8 darnes
- Salt to taste
- Lemon juice 4 tablespoons
- Malt vinegar 2 tablespoons
- English mustard paste 3 teaspoons
- Ginger, cut into thin strips 2 inch piece
- Rice bran oil florets
- Cloves 16
- Corn kernels 1/2 cup
- Fresh basil leaves 10-12
- Onion , roasted and finely chopped 1 large
- Garlic, roasted and finely chopped 4-5 cloves
- Tomatoes, roasted and finely chopped 2 medium
- Canned pineapple, chopped 2 slices
- Jalapeno, chopped 1
- Fresh coriander leaves, chopped 2 tablespoons
METHOD
Marinate fish in salt, one tablespoon lemon juice, malt vinegar and English mustard paste for half an hour. Marinate ginger strips two tablespoons of lemon juice adding salt to taste. Set aside for garnish. Lightly oil a grill rack with rice bran oil. Stud marinated darnes with cloves, place them on hot grill and cook for eight to ten minutes (or until fish flakes easily with fork) turning once. Do not overcook the fish. Remove cloves. To make salsa, cook corn niblets with half cup of water on Microwave HIGH for one minute. Drain. Tear basil hands with hand leaving aside a few for garnish. Mix together corn, onion, garlic, tomatoes, pineapple, jalapeno pepper, salt, basil leaves and the remaining lemon juice. Mix well and add chopped coriander leaves. To serve: place salsa on a plate. Place grilled fish over it and garnish with ginger strips and basil leaves.
