Well, my lovely diners!
I have another winner… Asia, right?!
We’re going to the lovely Himalayas tonight, for a fishy treat. Into a country where mustard seeds, chilies, and ginger are the main stars. A place where over 81% of the population practice Hinduism, and the ecosystems range from tropical savannas along the Indian border, to grasslands, shrub-lands, rock and ice in the higher elevations. Home of Mount Everest… We are eating in Nepal.
Lovely yum-miesters, I present; Fish Tareko with rice and broccoli.
I have to leave this picture big, because this was some BIG flavor!
- 2 lbs white fish fillets ( I used swai- traditionally it calls for trout)
- 1 tbsp chili paste (not chili sauce! if you can’t find chili paste, blend green chilies in the blender.)
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 cup onion
- 1 cup tomato
- 1 tsp cumin
- 1 tbsp lime or lemon juice
- 1 tsp turmeric
- 1 tbsp cilantro
- 2 tbsp mustard seeds
- 1 tbsp corn starch
- salt and pepper to taste
- oil for deep frying
- In blender, process chili, ginger, garlic, onion, tomatoes, cumin, lime/lemon juice, turmeric, cilantro, mustard seeds, corn starch, salt and pepper into a smooth paste.
- In a large bowl, pour the spice mixture over the fish fillets, cover, and let marinate for AT LEAST 4 hours.
- Heat frying oil to 360 degrees, and deep fry until crispy, about 5 minutes per batch. Remove from oil, and let dry on paper towels. Serve hot with rice and vegetables!
So- I got lazy… I made a boxed rice (sacrilege, I know) and steamed some broccoli, but WOW! That marinade is the best I have EVER had on fish! Frying is a little scarier than deep frying breaded fish, because the marinade is so wet, it makes the oil really roll up, but the flavor was unbeatable.
Dad- So good! I want this again!
Veronica, 12, slightly picky- I didn’t even know it was fish! It tastes so good!
Hannah, 15, culinary student- THIS is restaurant quality!
Nate, 20,- That was absolutely fantastic!
So- we now have another dish going on the regular menu! Thank you, Nepal! Join us tomorrow when we travel even farther north for a soupy entree from…