Ingredients
Method
Ingredients
Fish
- 1 whole fish
- Salt and pepper to taste
- 1 tsp paprika
- 1 tsp cumin
- Olive oil to fry
Pickled cabbage and carrot
- 80g red cabbage, washed and thinly sliced
- 1 carrot, peeled and thinly sliced
- ½ cup vinegar
- ⅓ cup water
- to taste salt
Pakoras
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp chilli powder
- ½ tsp garam masala
- ¼ cup besan flour
- 1 carrot, peeled and grated
- 1 potato, peeled and grated
- ½ cup watercress, chopped
- 1 onion, peeled and grated
- 20g coriander, chopped
- Salt to taste
- 2 Tbsp water
Creamy lemon garlic sauce
- 2 garlic cloves, peeled and finely chopped
- 2 Tbsp butter
- Salt and pepper to taste
- 1 lemon, juiced
- 100ml cream
Green watercress chutney sauce
- 2 garlic cloves, peeled
- Salt to taste
- Water to adjust consistency
- 1 cup watercress
- 20g coriander
- 10g mint
- 1 chilli
This recipe was created by a contestant on Three's MasterChef New Zealand, some ingredients and tools may not be available at your local New World.
Method
Pickled cabbage and carrot method
- Slice cabbage and carrot as thinly as possible. Remove any thicker pieces of cabbage.
- Mix vinegar with water in a pot, with sugar and salt to taste.
- Place sliced vegetables into vinegar solution and set aside.
Pakoras method
- Place grated carrot, potato and onion into a bowl.
- Add watercress and coriander to the vegetables and season well.
- Mix spices, water and besan flour through until a dough is formed.
- In a shallow fry pan add some neutral oil to heat up.
- Fry a piece of the mixture to taste. Adjust seasoning.
- Spoon mixture into the hot oil and fry each piece until golden brown.
- Once crispy, take out and sprinkle with a little more salt.
- Keep warm to serve.
Fish method
- Fillet, skin and debone fish.
- Season fillet with salt, pepper, paprika and cumin powder.
- Heat a medium pan with oil and carefully lay fish in the pan to start cooking.
- Cook for 2-3mins on each side, then take out of the pan to rest.
- Use the same pan to make the lemon garlic sauce.
Crispy skin
- In a pan, heat enough oil to cover the base.
- Place fish skin in the pan and fry until crispy.
- Strain and dry on a paper towel. Season and set aside.
Creamy lemon garlic sauce method
- Using the pan you have just cooked your fish in, melt butter in it and add garlic.
- Cook over a medium heat until the garlic has lightly browned.
- Add cream and continuously whisk your mixture to avoid any lumps or separation.
- Take off the heat, add lemon juice and season to taste. Whisk well.
- Serve sauce warm
Green watercress chutney sauce method
- Add ingredients into a food processor. Blend until desired consistency.
- Taste for seasoning and acidity, if too acidic, add more greens and little water.