Chef | : | |
Recipe Servings | : | 2 |
Recipe Cook Time | : | |
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For the sauce
Roast bhawnagri chillies on charcoal till black then remove the skin and puree
In a pan add olive oil and sauté the garlic
Add soya milk, bhawnagri puree
Add salt and adjust seasoning
Dissolve the arrowroot in water to from a slurry then thicken the sauce with it
Finish with spinach puree and lime juice
Keep warm
For the fish
Marinate the fish with the rest of the ingredients
Leave for 10 minutes
In a hot pan add a little cooking olive oil
Sear the fish on all sides then reduce the flame
Put the pan in the oven and bake for 10 minutes or till the the fish is cooked at 180 degrees
Once the fish is cooked remove the juices and add to the Bhawnagri sauce prepared earlier
Serve hot along with Bhawnagri sauce and grilled veggies
Key Ingredients: bhawnagri chillies, soya milk, arrowroot, arrowroot powder, spinach, lemon juice, garlic, sole, river sole, fish, parsley, dill
