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Fish Sukuti
Classic Smoked Crispy Fish

Ingredients:

  • 2 lbs. trout fillets (asala macha), cut into 1-in slices
  • 1 cup onion, chopped
  • 1 tablespoon garlic, chopped
  • 1 tablespoon ginger, chopped
  • 1 tablespoon chili paste
  • 2 tablespoons soy sauce
  • 1 teaspoon turmeric
  • 2 tablespoons honey
  • 5 dried red chilies
  • 1 teaspoon cumin seeds
  • 1 cup scallions, cut into 1-in length
  • 4 tablespoons cooking oil
  • Oil for deep frying
  • Salt and Pepper

Marinade:

  • 1 tablespoon cumin powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon timur (Szechwan pepper)
  • 2 tablespoons honey
  • 2 tablespoons molasses
  • 1 tablespoon chili paste
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1/4 teaspoon asafetida
  • 1 tablespoon cornstarch
  • 2 tablespoons cooking oil
  • Salt and Pepper

Cooking Instructions:

In a blender, process all marinating ingredients into a smooth paste. In a large bowl, pour the marinade over fish slices. Mix well, cover, and let marinate for at least four hours. After marinating, drain the marinade and pat-dry fish pieces.

Heat frying oil to 360oF. Dip fish pieces into oil and fry until crispy. Reserve fried lamb slices in a large plate. In a blender, process chopped onion, garlic, ginger, chili paste, soy sauce, turmeric, and honey into a smooth paste, In a non-stick saut? pan, heat four tablespoons of oil over high heat. Splitter whole red chilies and cumin seeds till dark. Add spice mixture, salt and pepper; fry until oil starts to separate from the spices. Transfer the fish slices into the spice mixture and gently stir fry for 5-8 minutes, or until the slices are fully coated with spices. Add chopped scallions and stir for a minute or so. Serve with rice, accompanied with tomato achar.

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Meat

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Appetizer

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Nepal Standard Time
Saturday
November 16, 2019, 12:44 AM