Steam Fish In Chili Sauce, White Jelly With Peach And Chicken Casserole by Chef Zakir

Ingredients for Steam Fish In Chili Sauce:

• Fish fillet 1/2 kg
• Corn flour  2 tbsp
• Lemon juice 2 tbsp
• Ginger chopped 1 piece
• Spring onion 1
• Green chilies 2-3
• Worcester sauce 2 tbsp
• Soya sauce 2 tbsp
• Brown sugar 1 tsp
• Vinegar 1 tsp
• Crushed red pepper 1 tsp
• Chili garlic sauce 2 tbsp
• Salt to taste
• Black pepper powder 1/4 tsp
• Oil 3-4 tbsp

Method:

1. First, marinate fish fillet with salt, lemon juice and 1 tbsp corn flour.
2. Now keep in steamer and steam for 5 to 6 minutes.
3. Then heat oil in separate karahi pan, add finely chopped ginger and fry until golden.
4. Then add chopped green onion, green chilies, vinegar, soya sauce, worchester sauce, chili garlic sauce, brown sugar, chopped red chili and chopped black pepper and mix it. Together add water.
   
5. Dissolve remaining corn flour in water and make sauce thick.
6. Keep steamed fish on platter, put sauce on tops and serve hot with rice.

Ingredients for  White Jelly With Peach:

• Water 3 cups
• China grass 1/2 packet
• Sugar 1/2 cup
• Vanilla essence few drops
• Egg white 1
• Peaches (tin) 1/2 cup

Method:

1. Firstly, heat water in one pan, add china grass and sugar and cook it.
2. During this time, beat egg white.
   
3. When china grass is dissolved, add few drops of vanilla essence, remove from stove and stir it continuously so it becomes chill.
4. Now add beaten egg white in it and stir it continuously.
5. Spread peach in one dish and spread mixture on it.
   
6. Now keep in fridge for 10 to 15 minutes.
7. When ready, take out and serve.

Ingredients for Chicken Casserole:

• Chicken thigh piece 1/2 kg
• Oil 3-4 tbsp
• Onion sliced 1
• Garlic chopped 3-4 cloves
• Red capsicum sliced 1
• Orange juice 1 cup
• Tomatoes boiled 2
• Thyme 1/2 tsp
• Black olives chopped 1/4 cup
• Salt to taste
• Black pepper ground 1/4 tsp

Method:

1. Firstly, heat oil in karahi pan, add chopped garlic and boneless chicken leg and fry until golden.
2. Then add red capsicum slice, salt, black pepper ground, chopped onion, black olives slices, chopped tomatoes and thyme and cook for 2 to 3 minutes.
3. Then add orange juice, cover it and cook it. Remove it cover after 6 to 8 minutes and dry water on high flame.
4. When ready, serve with boiled rice or pasta.