Fish in Spicy Honey Ginger Sauce Recipe | Food Diaries | Chef Zarnak Sidhwa
Check out the Fish in Spicy Honey Ginger Sauce Recipe in Urdu. Learn how to make best Fish in Spicy Honey Ginger Sauce Recipe, cooking at its finest by chef Zarnak Sidhwa at Masala TV show Food Diaries. Check all the Pakistan Cooking recipes in Urdu of Masala TV. Also Check Fish in Spicy Honey Ginger Sauce Recipe, ingredients and complete Method.
Sweet and spicy, this fish recipe combines simple ingredients for a scrumptious and healthy winter meal.
Watch this Masala TV video to learn how to make Fish in Spicy Honey Ginger Sauce ,Chinese Steamed Eggs and Chicken Rasmalai Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 22 November 2019.
Ingredients:
- Fish fillet ½ kg
Ingredients for Bed of Greens:
- Green Onions 5-6
- Soy sauce 1tbsp
- Honey 1tbsp
- Sugar 1 tsp
- Chopped green chilies 3
- Ginger 2 pieces
- Water ½ cup
For Soy Honey Marinade:
- Honey 4 tbsp
- Soy sauce 3 tbsp
- Rice vinegar 2 tbsp
- Hoisin sauce 2 tbsp
- Five spice 1 tbsp
- Sesame oil 2 tbsp
- Minced ginger 2 tbsp
- Chopped red chilies 1 tbsp
Method:
For soy honey marinade add ginger to cold oil , warm it up in a saucepan on minimum heat for 1 minute , enough to release the flavours.Now add the rest of the ingredients , bring to near simmering point and immediately take off heat – total cooking time under 2 minutes as you don’t want to kill the flavors . Cool and bottle. Use as a marinade or a dressing.
Marinate fish for 30 minutes in half the quantity of the sauce. Wok fry the fish 2-3 minutes. Add water and cook another 30 seconds, taste and adjust. Add all the ingredients mentioned under ‘ Bed of Greens ‘ and simmer covered on low heat for 5 minutes till onions are soft.
For assembling:
lay the greens and juices on a platter .Spoon on the fish and the little sauce.
Ingredients:
- Eggs 3
- Water 2 cups
- Salt to taste
- Garlic paste ½ tsp
- Soy sauce to Drizzle
- Minced garlic 2 cloves
- Chopped carrot 1
- Chopped capsicum 1
Method:
Pour warm water into beaten eggs. Add salt and garlic paste. Through a sieve, pour the mixture into small ramekins. Cover ramekins with cling film and pierce a few holes to allow the steam to escape- that keeps the texture of your egg custard perfect, moisture could spoil that. Steam in a steamer for 10 minutes over a gentle heat, remove from heat, take cling film off . Drizzle soya sauce. In very little oil, sauté carrot and capsicum and put on top of steamed eggs and serve warm.
Ingredients:
- Boneless chicken ½ kg
- Chopped onion 2
- Grated ginger 2 tbsp
- Garlic paste 2 tbsp
- Cardamom powder 1 tsp
- Cloves 2
- Soaked cashews 15
- Soaked melon seeds 1 tbsp
- White pepper powder 1 tsp
- Pistachios 10-15
- Saffron few strands
- Milk powder 5 tbsp
- Salt to taste
- Clarified butter 1 tbsp
Method:
In a grinder make a paste of chicken with 1 tbsp chopped onion, 1 tsp each of ginger n garlic paste, 1/2 tsp white pepper powder and salt. Make small flat tikkis out of it.
Heat oil. Add remaining chopped onions and ginger garlic paste. Saute, it shouldn’t change color. Add salt, soaked cashews, melon seeds, pinch of pepper and cardamom powder.
Let it cool. Transfer it to a grinder and make a smooth paste.
In a separate pan, heat water. Add milk powder, salt, cloves. Bring it to boil. Add the chicken tikkis. When they float up, it’s time to remove them. In pan heat ghee, add the cooked onion paste. Add the water left from boiling the chicken tikkis. When this is boiling add the chicken tikkis. Cover n cook for 3-4 minutes. Soak few saffron strands in 1 tbsp milk.
Add this. Remove in a platter and garnish with pistachios.
Fish in Spicy Honey Ginger Sauce Recipe in Urdu and English
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