Now one might have heard of the popular Dragon Chicken Recipe. But have you ever tried Dragon Fish? It is a super delicious and spicy Indo-Chinese fusion dish. Our Super Chef Nandakumar dishes out the finest restaurant-style Dragon Fish in a Daily Brunch exclusive recipe series.
Ingredients for Spicy Dragon Fish
- Fish Fillet: 300 gms
- Med. Onions: 2 nos
- Capsicum: ½ no.
- Ginger-Garlic chopped: 40 gms
- Gr. Chilly chopped: 4 nos.
- Celery: 1 stalk
- Red Chilly Paste: 2 tbsp
- Tomato Sauce: 1 tbsp
- Tabasco Sauce: a few drops
- Soya Sauce: ½ tsp
- Salt & Pepper: To taste
- MSG 2 pinch
- Corn starch: 2 tbsp
- Salt To taste
- Lime Juice
- Ginger-Garlic Paste 1 tsp
- Oil For frying
Method for preparing Dragon Fish
Slice fish fillets into 1” thickness. Wash well, marinate with salt, pepper, ginger-garlic paste, and lime juice. Place on a small tray and cover with cling foil and refrigerate. Keep for 20 minutes. Take out the fish from refrigerator, open and dust the fish with corn starch.
Heat oil in a wok and fry fish slices till crispy & brown. Remove from oil and place on a parchment paper
Heat oil in a wok, sauté the Chopped Ginger Garlic, Green Chilly, Onion, Capsicum & Celery till tender. Add sauces, sauté for 2 minutes , add fried fish, moisten with stock water.
Toss for 2 minutes, glaze with oil, serve hot in a Chinese bowl with spring onion as garnish.
Recipe Credits: Chef Nandakumar
About Food: Chef Nandakumar
It’s so vague and varied that one doesn’t know what you mean, other than something Positive.”, though it is to have been known to use it on occasions.
“Perfect” Is One Of The Words
everyone would suggest.
Adding to the list…. and yummy?
That’s just another word for Delicious!
The legend says:
Transubstantiation certainly links
food and the body, but there doesn’t appear
to be a clear link between the belief and the phrase.
It’s safe to assume the origin is more
supper than supplication.
And the famous saying goes true:
Yes! You are what you eat!!!
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.