Sweet Chilli Fish

By
Sid Khullar
– March 7, 2007Posted in: Columns & Recipes

You’ll need:

Mix the sweet chilli sauce, vinegar and oil. Cover one side of the fish with the sauce mixture. Sprinkle with the salt. Rub well. Flip the fillet. Rub the other side similarly. Marinate for a couple of hours in the refrigerator. Quickly both sides in 2 tablespoons of sesame oil in a non-stick pan. Flip over again, cover and leave for about 5 minutes on each side (depending on the thickness of the fillet), till it is lightly caramelised and the sauce has darkened considerably, but not burnt.

Serve on a flat white plate, pour sauce from pan on to the fish. May be interesting to slice it on the table into thin slices. If the fish isn’t the firm kind, dont try slicing it or you’ll end up with scrambled fish.



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About Sid Khullar

Sid is the primary contributor to and editor of Chef at Large. A self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food. He's spent 17 years in varying functions of technology including research & development, training, sales, marketing and mentoring technology startups. He now applies himself to learning more about food and building food and beverage brands online for Brands at Large clients.Sid covers Delhi/NCR for Chef at Large and can be reached at editor@chefatlarge.in