Fish			700 g or 800 g
	Salt 			to taste
	Lemon Juice 		2 tblsp
	Green coriander 	1¼ cup
	green chillies  	6
	garlic (peeled) 	4-6 cloves
	plain yoghurt 		¾ cup
	Oil 			for frying

• Thick-cut fillets of any firm, white-fleshed fish such as cod, halibut, haddock, scrod or red snapper of 'steaks' with bone
• If you have a large fillet, cut it into pieces that are about 5-6. 5 cm long and 4 cm wide.
• Spread the pieces out in a single layer in a large plate and sprinkle with about 1/3 tsp of salt and 1 tbs of lemon juice.
• Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice.
• Set the plate at a tilt and leave it tilted for 2-3 hours. As water accumulates at one end, discard it.
• Put the green coriander (Chinese parsley), green chillies, garlic, 1/4 tsp of salt and tblspn of water into the container of a food processor or blender. Blend until you have a paste. Empty the paste into a deep dish or shallow bowl.
• Put the yoghurt into another deep dish or shallow bowl.
• Add 1/4 tsp of salt to the yoghurt and mix it in.
• Set the oil to heat in a wok, karhai or frying pan over a medium flame.
• When very hot, dip 2 or 3 pieces of fish, first in the yoghurt and then in the green paste to cover thoroughly and then put them in the hot oil.
• Shallow fry for about 5 minutes, turning the pieces over once, until the fish is cooked through. Remove with a slotted spoon.
• Fry all the pieces of fish this way and serve hot.
  

Jump to: Top of Page.