A True Taste Of Asia

Coriander Salmon or Bhetki With Lemon Pilau Rice

Ingredients

500gms salmon or bhetki fillets, skinned
375mls light coconut milk
1 tsp Thai red curry paste
1 tsp brown sugar
2 stalks baby bok choy, washed & roughly shredded
1Tbsp coriander leaves
Lime wedges to garnish

Method

Cut salmon or bhetki into chunks & set aside.
Gently heat coconut milk, Thai red curry paste & sugar in a large saucepan.
Add the salmon & cover pan. Cook for 3-4mins over a gentle heat until salmon is opaque.
Stir in bok choy & replace lid. Cook for 2-3mins or until bok choy has wilted.
Stir in coriander.
Serve immediately with plain boiled rice & lime wedges.

Fish in Almond Sauce

Ingredients
1/2 cup almonds
2 tbsp olive oil
1 large onion, finely chopped
1 tsp Spanish paprika
1 tbsp finely minced garlic
1/4 cup panko breadcrumbs
Pinch of saffron threads, crushed
8 oz vine-ripened tomatoes, seeded and diced
1 cup dry white wine
Sea salt and freshly ground pepper
6 oz halibut fillets
1/3 cup chopped fresh parsley

Method

Preheat oven to 450º F. Place almonds in a food processor fitted with the metal blade and finely grind the almonds. Be careful not to over-grind to a paste. Set aside 2 tablespoons of nuts for garnishing. Reserve remainder of nuts for sauce.

Warm olive oil in a skillet over medium heat. Add the onion and sauté until tender but not browned, for about 10 minutes. Add the paprika, garlic, reserved almonds, breadcrumbs, and saffron and sauté for 3 more minutes. Add the tomatoes and wine and cook over medium-low heat, stirring occasionally, until thickened, for 5-6 minutes. Season to taste with salt and pepper. Remove from heat.

Sprinkle the fillets with salt and pepper and place in a single layer in a baking dish. Spoon the sauce over the fish and bake in the oven until fish is opaque throughout, for about 10-12 minutes. Garnish with the reserved 2 tablespoons of almonds and the parsley. Serve immediately. Makes 6 servings

Fish Kebab

Ingredients
439 gm. Any fleshy fish (I used Salmon)
1 green chilli, green coriander leaves chopped
1" piece of ginger
3-4 cloves of garlic
2 tsp garam masala
1 tsp chilli powder
2 tbsp lemon
2 tsp salt
300 gm mashed potato
1 or 2 eggs, beaten
Oil for frying

(If fresh fish is used, boil the fish in a little water. When the fish is cooked remove from water. Remove bone and skin and mash the fish.)

Method

Crush the ginger, garlic, and green chilli.
Mix all the ingredients except eggs.
Make small cakes and dip them in beaten egg before shallow frying on medium heat.
Take them out when golden brown.

News Flash

Buckaroo- the fourth lap

Come January 26, and it will be the 4th anniversary of Buckaroo, which is a western restaurant located in Uttara. It prides on its American style steak and BBQ and other scrumptious items that grace the menu. The ingredients are flown in directly from the States. To commemorate their fourth anniversary, the restaurant will be introducing a new menu from the 26th.

By the way, the term Buckaroo literally means “cowboy”. Buckaroo rode in in 2003, with an assortment of primarily American food items. These included the Original Texas Burger (which is apparently the “best burger in the City”), Mexican Hot Wings, Sizzling Stake, Italian Spaghetti and various grilled delicacies.

At its inception, the capital investment was small, but as the Cowboy proved to be a popular choice, it began to expand. The restaurant can now accommodate up to 106 people, offering about 60 dishes.

So be sure to swing by, and say howdie…

By Shahmuddin Ahmed Siddiky