Ingredients:
Fish: 250 gm
Lemon juice and white wine: 100 ml each
Soy sauce: 50 ml
Sugar: One Tsp
Shallots and garlic cloves: 200 gm each
Fresh ginger root paste: 300 gm
Butter: 100 gm
Cornstarch: 200 ml as needed
Scallions: 15
Fresh cream (cooking): 200 ml
Salt and Pepper: To taste
Method:
Cube the fish into three-quarters inch pieces and place on bamboo skewers. Put the lemon juice, soy sauce, wine, sugar, shallots, garlic and ginger in a blender and run for two minutes. Marinade the skewers in this sauce for 12 hours.
Let the marinade drip off and grill or pan fry the skewers until medium. Boil the rest of the marinade, whip in butter and add cornstarch to thicken the sauce. Slice the scallions and steam with a touch of water and butter, strain and add fresh cream. Season with salt and pepper. Serve fish and sauce with salad or rice. Top with fried potato straws.
Chef Ali Hussain specialises in Continental cuisine. Four years old in the industry now, he started his career as Commi-3 in Hotel Fortune Pandiyan, Madurai, before shifting to Chennai-based Ambika Empire, as Commi-2. From there he moved on to JW Marriott, Mumbai, as Commi-1 and now he is working as Demi Chef De Parte Hotel JC Residency, Madurai.
