Fish in Spicy Honey Ginger Sauce | Food Diaries | Masala TV | Zarnak Sidhwa

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Sweet and spicy, this fish recipe combines simple ingredients for a scrumptious and healthy winter meal.

Watch this Masala TV video to learn how to make Fish in Spicy Honey Ginger Sauce ,Chinese Steamed Eggs and Chicken Rasmalai Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 22 November 2019.

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Fish in Spicy Honey Ginger Sauce:

Fish fillet ½ kg
Ingredients for Bed of Greens:

Green Onions 5-6

Soy sauce 1tbsp

Honey 1tbsp

Sugar 1 tsp

Chopped green chilies 3

Ginger 2 pieces

Water ½ cup
For Soy Honey Marinade:
Honey 4 tbsp

Soy sauce 3 tbsp

Rice vinegar 2 tbsp

Hoisin sauce 2 tbsp

Five spice 1 tbsp

Sesame oil 2 tbsp

Minced ginger 2 tbsp

Chopped red chilies 1 tbsp

For soy honey marinade add ginger to cold oil , warm it up in a saucepan on minimum heat for 1 minute , enough to release the flavours.Now add the rest of the ingredients , bring to near simmering point and immediately take off heat – total cooking time under 2 minutes as you don’t want to kill the flavors . Cool and bottle. Use as a marinade or a dressing.
Marinate fish for 30 minutes in half the quantity of the sauce. Wok fry the fish 2-3 minutes. Add water and cook another 30 seconds, taste and adjust. Add all the ingredients mentioned under ‘ Bed of Greens ‘ and simmer covered on low heat for 5 minutes till onions are soft.

For assembling lay the greens and juices on a platter .Spoon on the fish and the little sauce.

Chinese Steamed Eggs:

Eggs 3
Water 2 cups
Salt to taste
Garlic paste ½ tsp
Soy sauce to Drizzle
Minced garlic 2 cloves
Chopped carrot 1
Chopped capsicum 1

Pour warm water into beaten eggs. Add salt and garlic paste. Through a sieve, pour the mixture into small ramekins. Cover ramekins with cling film and pierce a few holes to allow the steam to escape- that keeps the texture of your egg custard perfect, moisture could spoil that. Steam in a steamer for 10 minutes over a gentle heat, remove from heat, take cling film off . Drizzle soya sauce. In very little oil, sauté carrot and capsicum and put on top of steamed eggs and serve warm.

Chicken Rasmalai:
Boneless chicken ½ kg
Chopped onion 2
Grated ginger 2 tbsp
Garlic paste 2 tbsp
Cardamom powder 1 tsp
Cloves 2
Soaked cashews 15
Soaked melon seeds 1 tbsp
White pepper powder 1 tsp
Pistachios 10-15
Saffron few strands
Milk powder 5 tbsp
Salt to taste
Clarified butter 1 tbsp

In a grinder make a paste of chicken with 1 tbsp chopped onion, 1 tsp each of ginger n garlic paste, 1/2 tsp white pepper powder and salt. Make small flat tikkis out of it.
Heat oil. Add remaining chopped onions and ginger garlic paste. Saute, it shouldn’t change color. Add salt, soaked cashews, melon seeds, pinch of pepper and cardamom powder.
Let it cool. Transfer it to a grinder and make a smooth paste.
In a separate pan, heat water. Add milk powder, salt, cloves. Bring it to boil. Add the chicken tikkis. When they float up, it’s time to remove them. In pan heat ghee, add the cooked onion paste. Add the water left from boiling the chicken tikkis. When this is boiling add the chicken tikkis. Cover n cook for 3-4 minutes. Soak few saffron strands in 1 tbsp milk.
Add this. Remove in a platter and garnish with pistachios.


Zakir’s Kitchen August 21st,2018

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