Ok, I haven’t actually made this one yet, but it’s our favorite dish at Taz, the new Indian place in College Station. After doing some research on the Cyberweb, it seems that all the recipes are pretty much the same (I’ve converted for American terms and measurements). I’m hoping that this one gets close to Taz’s. Probably be making it in the next week or so…
- (For Sauce)
- 3 tsp grated ginger
- 2 cloves garlic
- 2 tsp soy sauce
- 1 tbsp vinegar
- 2 tbsp water
- 1 tsp sugar
- 1/4 tsp salt
- 1 tsp red chilli powder (be careful…Indian varieties are VERY hot)
- 2 tsp lemon juice
1. Clean and dry fish fillets. Cut into bite-size serving pieces and place in a large baking dish. Preheat oven to 350F.
2. Blitz sauce ingredients in a food processor to make a fairly thick paste. Pour sauce over fish fillets.
3. Garnish with scallions and bake for 30 min.
Serve with basmati rice.
Beer pairing: I’ve not yet had it with beer, but any sort of light lager or wheat beer would do well.