500 Grams Fish Fillet ( Boneless ).
Cut to desired bite / finger size and lightly stir fry just enough to seal the juices , not to cook through - say 1 minute maximum.
Green Tomato Salsa :
8 Green Tomatoes.
There are two ways to make the salsa. The traditional way is to oil the whole tomatoes , place them in an oven proof dish and grill for 20 minutes till the skin shrivels a bit . You then allow them to cool down , remove the shin and proceed as below after the blanching stage .
The other way which is the fast way is to blanch the tomatoes in boiling hot water for 2 minutes and then plunge into iced water .
When the skin shrivels peel off the skin and over the wok itself remove most of seeds and chop into chunks. You do this over the wok so that you can save the juices.You then add some olive oil , the garlic and salt and cook the salsa covered all together. When tomatoes are soft and mashed up you add the fish and cook covered another 2-3 minutes . Adjust flavors . This is a beautiful tangy garlicky dish , light and delicious !
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