https://www.lifestylefood.com.au/recipes/4858/john-dory-fried-in-green-spice-paste

LifestyleFOOD.com.au

A simple and modern Indian fish dish.

Ingredients

  • 4 John Dory fillets, about 150g each

  • 2 tbsp lemon juice

  • ½ tsp salt

  • 4 tbsp vegetable oil

  • For the green spice paste

  • 50g mint leaves

  • 50g coriander leaves

  • 10g root ginger, chopped

  • 2 green chillies, stems removed

  • 1½ tsp dried fenugreek leaf powder

  • 2 tsp chaat masala

  • 1 tsp red chilli powder

  • ½ tsp salt

  • 2 tbsp gram flour

  • 200g spinach leaves

  • 1 tsp chaat masala

  • Vegetable oil for deep frying

Method

  • 1.

    Put the fish fillets in a shallow dish, sprinkle with the lemon juice and salt, and leave to marinate for 15 minutes. Meanwhile, put the ingredients for the green spice paste in a blender and blend to a fairly smooth paste.

  • 2.

    Pat the fish dry with kitchen paper and coat liberally with the green spice paste, massaging it over the fillets with your fingers. Leave to marinate in the fridge for 40 minutes. In the meantime, wash the spinach, drain well and cut into julienne. Pat dry thoroughly, with kitchen paper. Heat the oil in a shallow frying pan. Remove the excess marinade from the fish, then place the fillets flesh-side down in the pan and fry for 2 minutes. Turn over and fry skin-side down for 2-3 minutes or until just cooked.

  • 3.

    Meanwhile, heat the oil for deep frying in a deep pan or fryer, to 180C and deep fry the spinach in small batches for 30 seconds or so until crisp. Remove with a slotted spoon as it stops crackling and drain on kitchen paper. When the fish is cooked, remove and drain on kitchen paper. Serve on warm plates topped with the fried spinach, sprinkled with chat masala.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 329kj
  • Fat Total 32g
  • Saturated Fat 2g
  • Protein 3g
  • Carbohydrate 9g
  • Sugar 2g
  • Sodium 335mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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