All posts tagged: Steam Fish

rootsandleisure_fish_recipe

#RECIPE | Assamese Fish Stew with Aromatic Vietnamese Mint

North East Indian food is known for their typical style of cooking – which is usually, steaming or boiling, and the use of fresh ingredients and flavorful local spices. Today we have one of our favorite home chefs – Geeta from Assam, make an interesting fish dish combining all the trademarks of most cuisines from the region.  It’s a subtly flavored fish stew with seasonal veggies and aromatic Vietnamese mint, “Many have a preset concept that boiled fish is smelly but that is totally wrong” says Geeta. Totally agree! It’s all in the right mix of spices and technique. Let’s find out how! Fish Stew With Aromatic Vietnamese Mint by Geeta Dutta From Guwahati, Assam. Ingredients : 1 Kg Fish (Rohu or Katla, sliced into thin pieces) 1/2 tbsp Ginger (crushed ) 5-10 cloves of Garlic 4-5 Green Chilies 3 Tomatoes 4-5 Baby potatoes 2-3 Carrots Black Pepper (according to taste) Spring onions Vietnamese mint Preparation : Crush the ginger, garlic and green chillies separately. Roast (over a fireplace or stove) 3 ripe tomatoes and …

Rootsandleisure_recipes

Naga Dish | Steam Fish in Bamboo shoot

This Naga style Steamed Fish is an authentic and simple dish that can be found on a lot of home dinner tables. It’s such an easy and delicious way to prepare fish. Just make sure you buy a good fresh fish. We hope you will try it soon in your homes too! Ingredients : 8 red dried chilly 5 cloves of garlic 1 whole fresh fish <approx. 1 kilogram>  (Here, we have used Rohu; commonly called the Ruee, Rui or Tapra.) 2 tablespoon of bamboo shoot juice 500 ml of water Salt to taste Directions: Clean the Fish and cut it into uniform medium size slices as seen in the picture. Put the fish in a wok / saucepan with all the ingredients together , cover and bring it to boil. The dish is ready when the water dries up. Once it is done, make sure you keep the lid open for the dish to cool down. Best served when its cooled or the morning after. Serve with rice.