Sea Food And Fish – Fish Sukuti (Nepali Food Recipe)

(Classic Smoked Crispy Fish)

INGREDIENTS

• 2 lbs. trout fillets (asala macha), cut into 1-in slices
• 1 cup onion, chopped
• 1 tablespoon garlic, chopped
• 1 tablespoon ginger, chopped
• 1 tablespoon chili paste
• 2 tablespoons soy sauce
• 1 teaspoon turmeric
• 2 tablespoons honey
• 5 dried red chilies
• 1 teaspoon cumin seeds
• 1 cup scallions, cut into 1-in length
• 4 tablespoons cooking oil
• Oil for deep frying
• Salt and Pepper

Marinade:

• 1/2 teaspoon turmeric
• 1/2 teaspoon timur (Szechwan pepper)
• 2 tablespoons honey
• 2 tablespoons molasses
• 1 tablespoon chili paste
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 1 tablespoon cornstarch
• 2 tablespoons cooking oil
• Salt and Pepper

DIRECTIONS

• In a blender, process all marinating ingredients into a smooth paste.
• In a large bowl, pour the marinade over fish slices.
• Mix well, cover, and let marinate for at least four hours.
• After marinating, drain the marinade and pat-dry fish pieces.
• Heat frying oil to 360oF.
• Dip fish pieces into oil and fry until crispy.
• Reserve fried lamb slices in a large plate.
• In a blender, process chopped onion, garlic, ginger, chili paste, soy sauce, turmeric, and honey into a smooth paste.
• In a non-stick sauté pan, heat four tablespoons of oil over high heat.
• Splitter whole red chilies and cumin seeds till dark.
• Add spice mixture, salt and pepper; fry until oil starts to separate from the spices.
• Transfer the fish slices into the spice mixture and gently stir fry for 5-8 minutes, or until the slices are fully coated with spices.
• Add chopped scallions and stir for a minute or so.
• Serve with rice, accompanied with tomato achar

Source: http://nepalicooking.tripod.com./soup.htm
Author: Tulsi Regmi