Sharabi Machhi || Pan-fried Kingfish with Cold Tomato Juice ||

Kingfish really has the flavour of the sea. It’s an incredibly versatile ingredient that is able to be prepared equally well in kitchens or on barbecues. Kingfish has a good firm texture. Here is a delicious “Sharabi Machhi || Pan-fried Kingfish with cold tomato juice“, using Kingfish fillets and whiskey. It’s a very beautiful dish, equally suitable for a dinner party or a simple supper.

Ingredients to prepare Sharabi Machhi:-

4 x 50g Kingfish fillets

3 tbsp whiskey

1 tsp brown sugar

1 tsp chilli flakes

1 tsp ground white pepper

2 tbsp Olive Oil

1 medium size tomato

1/2 cup cold water

1 tsp fresh lime juice

Salt to taste

Fennel leaf, to serve

 

How to Pan Fry Kingfish:-

Prepare a marinade with whiskey, brown sugar, chilli flakes and ground white pepper.

Marinate fish fillets with the marinade for 8 hours.

Set a heavy frying pan over a medium-high heat and pour the Olive oil. Season the Kingfish fillets with salt.

Arrange the marinated Kingfish fillets in the hot oil and sear for 2 minutes. Turn over and cook for 3 minutes on the reverse side, or until Kingfish is cooked medium-well.

Remove the fish from the frying pan. Rest for 2 minutes.

How to prepare the cold Tomato Juice:-

Wash and cut the tomato into small chunks.

Take these tomato chunks in a bowl. Add the cold water into the bowl.

Mash the tomato chunks with the help of a potato masher.

Separate the tomato juice from the pulp.

Take the tomato juice in a bowl and add lime juice. Season with salt.

Cold tomato juice is ready.

Serve the pan-fried kingfish fillets with cold tomato juice. Garnish with fennel leaf.

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