Note : Published on...02.12.12
- Green beans - 1 cup cut into diagonal french cut
- Wax beans - 1 cup cut into diagonal french cut
- 1 cup - fresh basil leaves with tender stems ( I used mix of cinnamon and spicy Globe Basil)
- 2 tiny onions - chopped thin lengthwise
- 1/2 cup - sweetened cranberries
- 2 green chilies - finely chopped
- 1/2 cup fresh grated coconut and few shavings of coconut for more appealing garnish.( check griddle image below.) I used potato peeler to get coconut shavings.
- Thoroughly wash beans under running water, drain, slightly trim off stem and other end of the beans, pull out strings from non tender older beans. Cut them diagonally into french style.
- Heat 1 teaspoon oil in a medium size saute pan, throw in half cup roughly chopped basil leaves, sizzle for 15 seconds. Add lengthwise sliced onions, chopped green chilies, saute for 3-4 minutes on high heat with frequent stirs. Now add 1 tablespoon cranberries, continue to saute with onions for 2 more minutes. In the process allow cranberries to get a bit burnt, darkened and caramelized. Sweetened cranberries make this bean stir fry extra delicious with added sweet and sour zest.
- Bring heat down to medium, add french cut green and wax beans, little salt - continue to saute for 4-5 minutes. Do add few tablespoons of water to keep moisture in the pan.
- Now add remaining cranberries, 2-3 tbs water, taste and adjust salt level - reduce heat to medium low, cover with the lid - cook for 4-5 minutes.
- Remove the lid, continue cooking until all water has evaporated. Garnish with grated coconut and shavings of coconut, remaining basil leaves. Enjoy with rice and roti.
fresh coconut, cranberries and locally grown onions.
Homemade Spice Rub for King fish fry :-
- 1 Teaspoon - corriander
- 1/2 Teaspoon - Jeera/Cumin
- 6-7 inch long dry Pasilla chili pepper ( brings dark brown glow)
- 5-6 dry Arbol chilies (for heat)
- 6-8 Garlic cloves - coarsely ground paste
- 2 inch Ginger piece - coarsely ground paste
- 2-3 Tb.spoon rice flour or all purpose flour (maida)
- Wash King mackerel steaks, place them in a large plate/ aluminum foil/ plastic sheet. Lightly sprinkle with salt, gently rub and spread salt all over fish. Now sprinkle ground spice rub over king fish steaks, gently rub and pat all over fish. Now apply Ginger garlic coarse paste along with little more salt over fish steaks, rub-pat and gently massage over steaks. You will need to sprinkle some water to coat marinade evenly over steaks.
- Lastly sprinkle rice flour/ Maida (all purpose flour)over steaks and pat well to thicken the marination layer. If required use few drops of water. Cover marinated steaks and allow to rest for 15-20 minutes.
- Prepare baking dish either by spraying cooking oil or you can line tray with aluminum foil. Liberally spray baking dish with oil. Use regular cooking oil not the ready made cooking sprays, you can fill cooking oil in any plastic spray and use it to grease the baking dish. (This home made oil spray is very useful while cooking.) Place marinated fish steaks in the prepared baking dish/tray. Spray little oil over the steaks.
- Make sure you preheat an oven for 10 minutes on low broil setting before placing baking tray. Set the oven on broil high heat setting, place baking tray 10-12 inch away from upper heating coil. Broil for 8-10 minutes. Pull the oven rack partially out and turn over steaks by using spatula or tongs. Do turning with care. (use oven mitts and stay safe) Let it broil for another 8-10 minutes.
- Now set the broil heat setting to low.You may spray little oil over steaks to get more crisp coating. Turn the steaks one or two times more, be gentle and skillful while turning to save crisp marinade layer. After 20-25 minutes shut off the oven, move tray to the middle rack and let steaks stay in oven for another 10 minutes. You may cut down oven time if you are using much thinner steaks that is less than one inch thickness.
- Enjoy with rice and roti. For preparing King mackerel sandwich, burger or wrap, remove bones from the baked steaks and use boneless fish chunks.