Freshwater Sole Fish – Multistage Cooking
Black Pepper Powder
Ginger & Garlic paste
Stage 1: Put the fish in a microwave dish and kept it on defrost for 15 minutes, cleaned the accumulated white fat on the edges and washed the fish again
Paste made of : Olive Oil, Lemon Juice, Salt, Black Pepper Powder, Ginger & Garlic paste
Time for Marination: 30 minutes
Glazed the baking dish with Olive Oil and added fish pieces after scrubbing the unused paste. The pieces were kept in such a manner that no piece touched the other.
I allowed it to bake for about 15 minutes, checked it twice in between
Put a pan on the flame, add olive oil, little bit, on the pan.
Dress the almost baked fish with a thick coat of grilling sauce
Cook it in the pan till pieces look yummy and turn golden brown/ brownish burnt
Served with lemon, onion flakes and Mint Chutney
Prep Time: 30mins.
Ready in: 1 Hr
The issues with multistage cooking are:
Time, it took me about an hour to be done with
Kitchen space, as it is multistage one practically takes over the whole kitchen.
Utensils, one needs to change cooking dishes at least thrice in the process.
The fillet was about 1.5 cm thick from the center and multistage cooking ensured deep penetration of the ingredients even to the center of the fillet
Everyone enjoyed the pan to plate transfer and instant “on table” feel.