Fish Sukuti (Classic Smoked Crispy Fish)

Fish Sukuti
(Classic Smoked Crispy Fish)

Ingredients:

* 2 lbs. trout fillets (asala macha), cut into 1-in slices
* 1 cup onion, chopped
* 1 tablespoon garlic, chopped
* 1 tablespoon ginger, chopped
* 1 tablespoon chili paste
* 2 tablespoons soy sauce
* 1 teaspoon turmeric
* 2 tablespoons honey
* 5 dried red chilies
* 1 teaspoon cumin seeds
* 1 cup scallions, cut into 1-in length
* 4 tablespoons cooking oil
* Oil for deep frying
* Salt and Pepper

Marinade:

* 1 tablespoon cumin powder
* 1 teaspoon turmeric
* 1/2 teaspoon timur (Szechwan pepper)
* 2 tablespoons honey
* 2 tablespoons molasses
* 1 tablespoon chili paste
* 1 tablespoon garlic paste
* 1 tablespoon ginger paste
* 1/4 teaspoon asafetida
* 1 tablespoon cornstarch
* 2 tablespoons cooking oil
* Salt and Pepper

Cooking Instructions:

In a blender, process all marinating ingredients into a smooth paste. In a large bowl, pour the marinade over fish slices. Mix well, cover, and let marinate for at least four hours. After marinating, drain the marinade and pat-dry fish pieces.

Heat frying oil to 360oF. Dip fish pieces into oil and fry until crispy. Reserve fried lamb slices in a large plate. In a blender, process chopped onion, garlic, ginger, chili paste, soy sauce, turmeric, and honey into a smooth paste, In a non-stick saut? pan, heat four tablespoons of oil over high heat. Splitter whole red chilies and cumin seeds till dark. Add spice mixture, salt and pepper; fry until oil starts to separate from the spices. 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. Add chopped scallions and stir for a minute or so. Serve with rice, accompanied with tomato achar.

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