Saucepan@saucepan · Shared this recipeFollowNepalese · mainNepalese Fish SukutiA Nepalese-style dish of trout fillets marinated in a spiced paste, deep-fried until crispy, then tossed in a savory-spicy onion and chili sauce.servings4Original recipe on thefooddictator.comKeep this recipeAdd a copy of Nepalese Fish Sukuti to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients4 servingsBack to 4 servings2 lbs trout fillets, traditional choice, or your preferred type of fish fillets, cut into 1-inch slices1 cup onion, chopped1 tablespoon garlic, chopped1 tablespoon ginger, chopped1 tablespoon chili paste with black beans, preferred, or standard Chinese chili paste2 tablespoons soy sauce1 teaspoon turmeric2 tablespoons wildflower honey5 dried red chilies1 teaspoon cumin seeds1 cup scallions, cut into 1-in length4 tablespoons cooking oilOil for deep fryingSalt and PepperMarinade1 tablespoon freshly ground cumin powder1 teaspoon turmeric0.5 teaspoon freshly ground timur (Sichuan pepper)2 tablespoons wildflower honey2 tablespoons molasses1 tablespoon Chinese chili paste with black beans, preferred, or regular chili paste1.5 tablespoons garlic paste1.5 tablespoons ginger paste0.25 teaspoon asafetida1 tablespoon cornstarch2 tablespoons cooking oilSalt and PepperStepsClear checksTap an ingredient or step to check it off.1Step 1: In a blender, process all marinade ingredients into a smooth paste.2Step 2: In a large bowl, pour the marinade over the fish slices. Mix well, cover, and let marinate for at least four hours.3Step 3: After marinating, drain the marinade and pat-dry the fish pieces.4Step 4: Heat frying oil to 360 degrees Fahrenheit.5Step 5: Dip fish pieces into oil and fry until crispy.6Step 6: Reserve fried fish slices in a large plate.7Step 7: In a blender, process chopped onion, garlic, ginger, chili paste, soy sauce, turmeric, and honey into a smooth paste.8Step 8: In a non-stick sauté pan, heat four tablespoons of oil over high heat.9Step 9: Sauté whole red chilies and cumin seeds till dark.10Step 10: Add spice paste, salt and pepper; fry until oil starts to separate from the paste.11Step 11: Transfer the fish slices into the spice mixture and gently stir fry for 5-8 minutes, or until the slices are fully coated with spices.12Step 12: Add chopped scallions and stir for a minute or so.13Step 13: Serve with rice, accompanied with tomato achaar.getsaucepan.com/r/ffa38b86-ec1b-4e64-8c87-927c775923a2 · Original: https://www.thefooddictator.com/the-hirshon-nepalese-fish-sukuti-%E0%A4%B8%E0%A5%81%E0%A4%95%E0%A5%81%E0%A4%9F%E0%A5%80/
