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Crispy Fish with Raw Mango

Crispy fish
Corn flour 1 tbsp
Salt a pinch
A pinch white pepper
Any white fish 100 gm (sliced into bite sized pieces)
Green mango salad
Raw Mango 80 gm (peeled and shredded)
Cherry tomatoes 20 gm (cut into halves)
Spring onion 20 gm (cut into 1 inch)
Birds eye red chilli 10 gm
Palm sugar 1 tbsp
Light soya sauce 1 tbsp
Tamarind juice 1 tbsp
Lime juice 1 tbsp

Crispy Fish with Raw MangoCrispy Fish with Raw Mango

In a bowl, mix corn flour, salt and white pepper. Dredge fish into the mixture; shake off any excess flour, deep fry till crisp. Keep fish aside. Add remaining ingredients into a mortar, and pound with pestle till mango shreds are bruised.

Mix well with lime juice, add salt to taste (if required). Toss the fish in the salad, make sure the fish doesn’t get drenched in the salad dressing.

– Recipe courtesy, Siam Trading Co. Thai Kitchen and Bar.

Buffalo Mozzarella Cheese& sweet figs

200 gm green bean
6 small fig cut into quarters
1 shallot (thinly sliced)
1 fresh buffalo mozzarella
50 gm pinenuts (toasted)
A few basil leaves
3 tbsp balsamic vinegar
1 tbsp fig jam
2 tbsp extra-virgin olive oil

Buffalo Mozzarella Cheese& sweet figsBuffalo Mozzarella Cheese& sweet figs

Blanch beans in salted water for two minutes. Drain, rinse in cold water. Pat dry it. Arrange on a platter. Cut figs and mozzarella into wedges. In a small bowl, add vinegar, fig jam, olive oil and some seasoning. Mix well and pour over salad just before serving. Top with the figs, shallots, mozzarella, pine nuts and basil.

—Recipe courtesy, Chef Dev Bose, Howard Johnson Bengaluru

Signature Guacamole salad

Ripe avocado 200 gm two small pieces, or a big one
Tomatoes, seeds and pulp removed (chopped) 40 gm
Onion (chopped) 15 gm
Cilantro (chopped) 5 gm
Jalapeno (chopped) 2 gm
Lemon juice 4 ml (a drizzle)
Olive oil 4 ml, little drizzle
Salt to taste

Signature Guacamole saladSignature Guacamole salad

Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. Using a fork, mash the avocado, but keep chunky.

Add rest of the ingredients, mix. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready to serve. Serve with yellow and blue corn tortillas.

- Recipe courtesy Chef Vikas Seth, Sanchez

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