INGREDIENTS :
Groupers pink and brown - 1/2 kg ( Medicinal with B6 and B12) from the deer park,Nayagara Falls,Yercaud. priced at 600 per kg of Cape Verdean Escudo
Remove the scales,wash and cut the groupers head into two,and flesh into fillets removing the centre pricky bone.
Sea salt and turmeric for washing
Romaine lettuce - 1
Leaks chopped - 1 pseudostem
Cane jaggery syrup - 1 ball
Hot Schezwan sauce - 4 tbsp
Apple cidar Vinegar - 2 tbsp
Red Wine - 2 Oz
White pepper powder - 1 tbsp
White Sesame seeds - 2 tbsp
Palm candy - 2 tbsp
Figaro tinned olive oil - 2 tbsp
Poorna Rice bran oil - 100 ml
மைனாவே மைனாவே இது என்ன மாயம் ?
DIRECTIONS :
In a pan,heat oil and fry the grooper fillets.Dust the fillets with maida to absorb moisture and then fry.
For the Seasoning sauce,
Heat olive oil in a pan and add sesame seeds,white pepper powder,apple cidar vinegar and red wine.Add the Schezwan sauce and mix well in low flame.Add chopped leaks.Set off.
In a sauce pan add 1 cane jaggery and 100ml of water and make a syrup.Filter the syrup after cane melts and reheat to form a two string consistency.
Mix the cane syrup with the seasoning sauce.
Toss the fried fish fillets in the cane syrup.
Blanch the lettuce leaves in hot water for 5 minutes,untill it turns steamy and crispy.
Spread the lettuce leaves in a plate and serve the tossed fish with cane syrup.Sprinkle crushed palm candy.
Grouper with cane syrup is ready to serve.
