Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Crisp-Topped Marinated Sea Bass with Green Chilli, Lime and Coriander
This recipe is inspired by the classic Bengali fish-fry, where the fish is marinated in a lovely combination of garlic, ginger, coriander, chilli and lime before being crumbed and shallow-fried. I’ve altered it to an oven-baked dish here for ease, but you could by all means make the authentic version as an alternative: just dust the fillets in flour, then dip in beaten egg and breadcrumbs and fry the fish for a few minutes on each side in a little neutral oil. Serve with buttery white rice.
|For the marinade:|
|green or black cardamom pods, seeds only|
|sea salt flakes|
|lime, juice only|
|For the fish:|
|sea bass fillets|
|panko or white breadcrumbs|
|oil or ghee|
|sea salt and lime wedges, to serve|
From the book