Peppery Lemon Fish

Ingredients

• Fillets of fish, 8
• (Marinated in lemon juice and salt for 15-20 minutes and rinsed)
• Maida (refined flour), mixed with salt and black pepper in a large polythene bag 1/4 cup (30 g)
• Oil, a thin layer in a frying pan
• Mix together:
• Cornflour 2 tbsp
• Salt 2 tsp or to taste
• Sugar 1 tsp
• Lemon juice ¼ cup
• Hari Kali Mirch, crushed 2 tbsp
• Lemon grass, chopped 1 tbsp
• Water 1 cup
• Lemon Grass or garnish of your choice

Preparation

• Wipe the fish dry. Put it in the bag and shake well to coat. Remove and dust off the extra maida.

• Heat the oil and add the fish over high heat. When all the pieces are added, lower the heat and let the fish cook for about 2 minutes. Increase the heat and turn the fish over. Lower the heat and cook again for about 2 minutes (you will have to judge—it should not over cook, as soon as it is opaque all through, it is done.

• While the fish is cooking, bring the sauce ingredients to a boil, then lower the heat and simmer for a minute.

• Drain the fillets over absorbent paper and transfer on to a serving dish.

• Pour hot sauce over the fish and serve garnished with the lemon grass.