ByPuja Gupta

February 5, 2021 (IANSlife) If you are in mood to cook some exotic fish dishes at home, Chef Ashish Singh from Café Delhi Heights shares two recipes that are a part of the ongoing ‘Fish Trap Festival’ at the restaurant.  

RAWA FRY BETKI  

 

 

INGREDIENTS: 

• Betki fish-180 gm 
• Semolina-75 gm 
• Green chilly thecha-25 gm 
• Salt-1.5 gm 
• Refined oil-150 ml 
• Sabudana papad-1 no. 
• Fish fry masala-3 gm 
• Mustard oil-20ml 
• Ginger garlic paste-25 gm 
• Turmeric-1 gm 
• Degi mirch-2 gm 
• Lemon-1 no 
• Smoked tomato chutney-30 gm 
• Ginger-10 gm 
• Garlic-10 gm 
• Coriander-5 gm 

 

METHOD: 

• Take ginger garlic paste in a bowl and add chilli powder, turmeric and salt. 
• Drizzle 2 spoons of mustard oil and mix it well. 
• Flavour the fish fillets with the paste and then coat the pieces with rava. 
• Add fair amount of refined oil in a preheated pan and shallow fry the fillets. 
• Now serve rawa fry fish with chilly thecha, smoked tomato chutney and fried sabudana papad. 

 

 

SALMON CARPACCIO WITH ROCKET, CHERRY TOMATO & BALSAMIC DRIZZLE  

 

 

INGREDIENTS: 

• Salmon-60 gm 
• Rocket lettuce-25 gm 
• Salt-1.5 gm 
• Black pepper-1 gm 
• Cherry tomato-15 gm 
• Balsamic vinegar-15 ml 
• Lemon juice-10 ml 
   

METHOD: 

• Skin the salmon fillet. 
• Cut into very thin slices with a sharp knife and place it on a starter plate. 
• Top up salmon with rocket lettuce and cherry tomato and season with salt and black pepper. 
• Now serve salmon carpaccio with balsamic drizzle. 

 

 

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Puja Gupta can be contacted at puja.g@ians.in