Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.
By Executive Chef
Apply ginger garlic juice, turmeric, red chilli powder and lemon juice to the fish and seep it aside.
Crackle mustard seeds in coconut oil, followed by curry leaves, shallots and tomatoes.
Finish the masala with fennel powder, crush black pepper and lemon juice.
Coat the pre-marinated fish with masala and sear it.
Serve it hot with Rice or Vegetable
Grate 1 piece of ginger and 3 pieces of garlic for the marinade
4 Portions fileted Sea Bass, Kingklip or Salmon
10gr lime juice
10gr chilli Powder
15gr Turmeric Powder
15gr coconut Oil
2gr mustard Seeds
2gr Curry Leaves
5gr chopped Shallots
2 Chopped Tomatoes
1gr Crushed Black Pepper
2gr Fennel Powder