Recipe by Hemant Bhagwani
Chef/owner of Amaya Group of Restaurants, Toronto
Ingredients:
Coconut and Lemon sauce
2 tbsp vegetable oil
1 onion (sliced)
6 lemon leaves
5 green chilies (cut length ways in half)
5 cm/2 inch fresh ginger, cut into fine strips
1/2 tsp turmeric (ground)
500 ml coconut milk
1 tsp salt
Method:
1. Heat the oil in a pan; add the onion and sauté until soft
2. Add lemon leaves, chilies and ginger and sauté for one minute. Then add the turmeric and stir for a minute
3. Pour in the coconut milk, bring to a boil and simmer for six to eight minutes, until the sauce thickens
4. Stir in the salt and set aside
Cod
2 tbsp vegetable oil
1 tsp black onion seeds (or 1 tsp of mustard seeds)
1 tsp salt
4x200g cod fillet pieces
1/2 tsp red chilli flakes (dried)
2 tbsp rice flakes (pressed)
Method:
Rub 1 tbsp of the oil, the black onion seeds (or mustard seeds) and salt into the cod
Heat the remaining oil in a large frying pan, add the cod, skin-side down, and sear for two to three minutes, until crisp
Turn and cook the other side. Depending on the thickness of the fish you might have to finish cooking it in a moderately hot oven for five to six minutes
Mix together the chili and rice flakes and press them on top of the fish to form a crust
Place under a salamander for a minute or two, until golden
To serve, pour the sauce on the plate and place the fish on top
Yield: Four servings
