Asian Seabass Recipe
Crushed turmeric fingerling potatoes, capers, pink peppercorns, rasam broth
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Ingredients
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Potatoes
Fish
Rasam Broth
Garnish
Method
Prepare Potatoes
- 1
Boil and Crush
In a pot of salted boiling water, cook the fingerling potatoes until tender, about 15-20 minutes. Drain, let cool slightly, then crush gently with a fork. Mix in turmeric powder, salt, and olive oil. Set aside.
Cook Fish
- 2
Prepare Rasam Broth
- 3
Simmer Ingredients
In a saucepan, combine diced tomatoes, water, and rasam powder. Bring to a boil, then reduce heat and let simmer for about 15 minutes. Stir in chopped cilantro and lemon juice before serving.
Plate and Serve
- 4
Assembly
On a plate, place a generous portion of the crushed turmeric potatoes. Top with the cooked seabass fillets, and ladle the rasam broth around the fish. Garnish with capers and pink peppercorns.
