Rawas Confit with crispy sage

“Confit” is a technique one must have up their sleeves, if you are really interested in cooking. Simply put, it means cooking various kinds of food in oil. In this recipe, I will focus on making an easy fish confit. Usually fish confit has a very strong flavor of fish especially if it done with Indian salmon or red snapper, so I decided to tweak the process a bit to ensure wide palatability.

Rawas Confit with crispy sage

Fillet of Rawas (cut in to L:3”, W: 2”, D:1/4”)
200 ml extra virgin olive oil
1 table spoon coriander seeds
1 tablespoon whole black pepper
1 sprig parsley
1 tablespoon chopped leek
4 sage leaves
7-8 mint leaves
5 dried red chilli


Add all the ingredients except the fish in a shallow pie bowl (6-8 inch) . Preheat the oven to 90 degrees and put the bowl with olive oil and the spices in the oven for 30 mins. Take out the bowl and let it cool

Season well the Rawas fillets with salt and immerse it in the bowl with oil and spices. Ensure the fillets are immersed else pour more olive oil until it is. Pre heat the oven to 90 degrees again and then confit the fish with oil for 40 mins and let it cool a bit.

Melt butter in a small deep pan in low heat and fry the sage until crisp for garnishing

Take out the fish, pat dry the oil on it and serve as shown in the pic with crispy sage on top (serve with more sage as the combination is brilliant). I served it with beetroot puree as shown in the pic (the recipe is herehttps://www.facebook.com/EBrahma/photos/a.394514093961351.93838.394510663961694/651271994952225/?type=1&theater )

Categories: Travel Cuisine


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