Mustard Oil Trout2015-06-29
- Servings : 4
- Prep Time : 25m
- Cook Time : 6m
- Ready In : 30m
River fish play an important role in Nepali cuisine and it is important to use only fresh fish to gain the utmost flavour. It is usual to marinate the fish in spices before cooking. Mustard oil is often used and adds a nutty flavour and aroma to the dish. It is important to ensure the oil is hot as raw mustard oil can be a little bitter.
- 6 black peppercorns
- 1 tsp black mustard seeds
- ½ tsp yellow mustard seeds
- 1 medium-sized green chilli, deseeded and chopped
- 8g ginger, finely chopped
- 1 clove garlic, finely chopped
- 1 tsp salt
- ½ tsp turmeric powder
- 2 tbsp lemon juice
- 10–12 small trout steaks (2.5 cm thick)
- gram flour for coating
Grind together the peppercorns and the black and yellow mustard seeds. In a wet grinder, add the ground spices, green chilli, ginger, garlic, salt, turmeric and lemon juice and grind to a paste.
Place the fish steaks into a bowl and mix in the paste, covering each steak. Cover the bowl and leave to marinate for 20 minutes in the refrigerator.
Dredge each piece of fish in the gram flour and shake off any excess.
Heat the oil in a frying pan over a medium-high heat. Fry the fish in batches, turning 2 or 3 times, until lightly browned and cooked (about 5 to 6 minutes). Remove the cooked fish with a slotted spoon and place on kitchen paper to remove the excess oil. Serve hot.