Three Pepper Halibut and Raw Pappaya chaat
Recipe By chef Sajeev Nair
5g Szechwan pepper
5g Telicherry pepper
5g Pink peppercorn
400g Halibut filleted
80g Full fat soft cheese
30g Ginger garlic paste
10g Lemon juice
5g Garam masala
raw papaya and samphire chat.
60g Raw papaya
25gm Blanched roasted and crushed peanuts
4no Heritage baby tomato
3gm Red chilli flakes
15gm mango ginger
10gms Green chilli
15gm Wild garlic
15ml Fish sauce
20gms Palm sugar
10ml Olive oil
In a pan dry roast all the three whole peppers and make a coarse powder.
Cut the halibut into equal sizes of 100-110 gm each and apply lemon juice, salt and ginger garlic paste.
Keep it aside for 1hour.
In a mixing bowl, add soft cheese, garam masala, mix well.
Apply this mixture on the marinated halibut.
Skewer the halibut and cover it with the broiled mixed peppercorns evenly and cook it in pre heated tandoor for about 5-7 minutes.
Apply butter/ghee on top.
Serve it along with raw papaya and samphire chat. Read chiken chettinadu recipe
raw papaya and samphire chaat.
Heat the palm sugar and add mango ginger, wild garlic, chilli flakes, green chilli, fish sauce, salt and olive oil. Cook it for about 5minutes
Cool the dressing and keep it aside.
Mix the peeled and shredded raw papaya, samphire, heritage baby tomatoes, crushed peanuts, the above dressing in mortar and pestle; crush it until everything is mixed well.
Serve it along with Three pepper halibut.
Avocados are very nutritious and contain a wide variety of nutrients, including 20 different vitamins and minerals.
Here are some of the most abundant nutrients, in a single 100-gram portion.
Vitamin K: 26% of the RDA.Folate: 20% of the RDA.Vitamin C: 17% of the RDA. Potassium: 14% of the RDA.Vitamin B5: 14% of the RDA. Vitamin B6: 13% of the RDA.Vitamin E: 10% of the RDA.
Then it contains small amounts of Magnesium, Manganese, Copper, Iron, Zinc, Phosphorous, Vitamin A, B1 (Thiamine), B2 (Riboflavin) and B3 (Niacin).
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