Poached Fish with Fresh Turmeric and Grilled Bok Choi

About Poached Fish with Fresh Turmeric and Grilled Bok Choi

Ingredients

• Rawas fish fillets 2
• Fresh turmeric piece 2 inches
• Bok choi leaves 7 to 8
• Salt to taste
• Black peppercorns, crushed to taste
• Extra virgin olive oil 1 tsp
• Ginger piece 2 inches
• Asafoetida (hing) ¼ tsp
• Garlic cloves, sliced 2
• Garam masala powder ½ tsp
• Red chilli powder 1 tsp
• Medium oranges 1½
• Fresh coriander sprigs a few
• Lemon juice ½ tbsp
• Micro greens for garnishing

How to Make Poached Fish with Fresh Turmeric and Grilled Bok Choi (Stepwise Photos)

Method

1. Put bok choi leaves in a bowl. Add salt, crushed peppercorns and extra virgin olive oil, toss and set aside for a few minutes to marinate.
2. Heat a non-stick grill pan. Add the bok choi leaves and grill for 2-3 minutes.
3. Heat sufficient water in a non-stick pan. Slice ginger and turmeric and add along with asafoetida, garlic, garam masala powder, ½ tsp chilli powder, salt, juice of ½ orange, segments of ½ orange and coriander sprigs and mix. Let it simmer for 5 minutes.
4. Marinate the fish fillets with salt, remaining chilli powder and juice of remaining orange.
5. Place them in the simmering liquid and poach for 5-7 minutes or till the fish is fully cooked.
6. Place the grilled bok choi on one side of a serving plate. Drain the fish fillets and place them on the other side of the plate.
7. Add lemon juice to the liquid remaining in the pan and simmer till it reduces and gets sauce consistency.
8. Pour this sauce over the fish, garnish with micro greens and serve immediately.

Additional Tips and Tricks

About chef

Chef Vicky Ratnani

I have always been an explorer & a lover for flavour & taste. Being a chef for the most prestigious ocean liner company Cunard and helming the largest kitchen at sea, has made my dream and my life have the best of the best.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps