Easy Fish with Lemon Butter Sauce in 15 Minutes| Flame On Hai | Masala TV Show | Irfan Wasti

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This Easy Lemon Butter Fish only takes 15 minutes and a handful of ingredients. It’s a delicious and nutritious white fish recipe.

Watch this Masala TV video to learn how to make Fish with Lemon Butter Sauce ,Honey And Mint Lemonade and Prawn Handi Recipes. This show of Fllame On Hai with Chef Irfan Wasti aired on 14 September 2019.

If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this Youtube channel or go to our website: https://www.masala.tv/

Fish with Lemon Butter Sauce:
Ingredients:
Fish 500 gm
Oil ½ cup
Garlic paste 1 tbsp
Black pepper 1 tsp
Chicken powder 1 tbsp
Salt as required
Lemon 20 gm
Ingredients for Lemon Butter Sauce
Butter ½ cup
Garlic 1 tbsp
Lemon juice 2 tbsp
Salt as required
Black pepper ¼ tsp
Paprika powder ½ tsp
Chicken powder ½ tsp
METHOD:
Apply all spices on fish in bowl marinate well and keep in fridge for 2 hour. Place on baking dish and bake at 180C for 20 minute. Cook in fry pan from both sides till color comes. When fish cook well pour sauce over it. For lemon butter sauce heat butter for 1 minute, mix all ingredients and prepare the sauce.

HONEY AND MINT LEMONADE:
Honey 1 tbsp
Lemon juice 1 tbsp
Mint leaf 10 – 12
Ice cubes 5 – 6
Soft drink 200 ml

METHOD:
Blend all ingredients well.

PRAWN HANDI:
Prawns 500 gm
Oil ½ cup
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Tomato paste ½ cup
Onion paste ½ cup
Cream ¼ cup
Butter 2 tbsp
Almond powder 1 tbsp
Turmeric powder 1 tsp
Red chili powder 1 tbsp
Cumin powder 1 tsp
Coriander seeds 1 tsp
All spice powder 1 tsp
Salt as required
Red chili crushed 1 tsp
Green chili big julienne for garnish
Ginger julienne for garnish
Fresh coriander chopped for garnish

METHOD:
Heat oil sauté, ginger garlic paste. Add onion and tomato paste. Add all spices cook well. Add prawns cook for 3 to 4 minute. Add butter, cream and almond butter for 3 to 4 minute. Cook till oil separate from gravy turn off flames. Garnish with green chilies, ginger and chopped coriander.

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