Middle_Eastern
Middle Eastern - Seafood Dishes
Ouzi Seafood Specialty
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 1 whole carp, about 1.5kg, butterflied
- • 2 tbsp olive oil
- • 1 tsp ground turmeric
- • 1 tsp ground cumin
- • 1 tbsp tamarind paste
- • 2 tbsp warm water
- • 2 lemons, cut into wedges
- • 1 bunch parsley, chopped
Preparation Steps
1
Phase 1
Butterfly the carp along the backbone and pat dry.
2
Phase 2
Dissolve the tamarind in the water, mix with the oil, turmeric, and cumin, and brush over the flesh.
3
Phase 3
Grill skin side down over charcoal for 20 minutes until the skin crisps.
4
Phase 4
Turn carefully and grill for 5 minutes more until the flesh flakes.
5
Phase 5
Scatter the parsley over and serve with lemon wedges.