Fish Steak/Sizzler

 Fish sizzlers can be a delightful and flavorful option for seafood lovers. Here are some tips to make your fish sizzlers a hit: Choose Fresh Fish: Opt for fresh fish fillets or steaks. The fresher the fish, the better the flavor and texture of the final dish.

Select Fish with Firm Flesh: Fish varieties with firm flesh, such as salmon, halibut, cod, or tilapia, work well for sizzlers as they hold their shape during cooking and don't easily fall apart. Two days back for my Sizzler class I used Hamour fish and bought it from Go Fish , Kumarapuram Murinjapalam Road, Murinjapalam, Thiruvananthapuram, Kerala 

Marinate the Fish: Marinate the fish in your favorite marinade for at least 30 minutes before cooking. A combination of herbs, spices, citrus, and olive oil will enhance the taste of the fish.

Preheat the Sizzling Plate: Ensure that the sizzling plate is preheated to a high temperature before placing the fish on it. The sizzling effect adds excitement and drama to the presentation.

Brush the Grill or Sizzling Plate with Oil: Brush the grill or sizzling plate with a little oil to prevent the fish from sticking and to add a nice sear to the surface.

Grill or Pan-Fry the Fish: You can either grill the marinated fish on a hot grill or pan-fry it in a hot skillet. Cooking time will depend on the thickness of the fillets or steaks. Be careful not to overcook the fish, as it can become dry.

Add Colorful Vegetables: Saute or grill a variety of colorful vegetables, such as bell peppers, zucchini, onions, and cherry tomatoes, to accompany the fish. The combination of flavors and colors will make the dish visually appealing.

Prepare Flavorful Sauces: Create delicious sauces to drizzle over the fish. Lemon butter sauce, garlic herb sauce, or a tangy tomato-based sauce are excellent choices to complement the fish.

Garnish Creatively: Sprinkle chopped fresh herbs, such as parsley, cilantro, or chives, over the fish and vegetables to add a pop of color and freshness to the dish.

Serve Hot and Sizzling: As soon as the fish and vegetables are cooked, transfer them to the preheated sizzling plate and serve immediately. The sizzling sound and aroma will make the dining experience even more enjoyable.

Offer Accompaniments: Serve the fish sizzler with sides like herbed rice, garlic bread, or a crisp green salad to create a well-balanced meal.

Provide Lemon Wedges: Offer lemon wedges on the side for guests to squeeze over their fish for an extra burst of citrusy flavor.

With these tips, you'll be able to create a fantastic fish sizzler that is not only delicious but also visually appealing and exciting to eat. Enjoy the delightful flavors of the sea with this sizzling seafood treat!

 

Tips to make perfect Caramel Custard

Two days back I had a dessert making session at Trivandrum which covered Bread pudding, Caramel Custard, Serradura and Banofee Pie

Here are some tips to make a delicious caramel custard:

• Caramelization: When making the caramel, use a heavy-bottomed saucepan and cook the sugar over medium heat until it turns a deep golden brown. Be careful not to burn it, as that can give a bitter taste.
• Mold Selection: Choose individual ramekins or a large baking dish for the custard. Grease them lightly to ensure easy removal.
• Eggs: Use fresh eggs at room temperature for the custard. They will provide a smooth texture and a rich flavor.
• Milk and Cream: Use a combination of whole milk and heavy cream for a creamy and luscious texture.
• Flavorings: Consider adding a splash of vanilla extract or other flavorings like lemon zest to enhance the custard's taste.
• Straining: Strain the custard mixture through a fine-mesh sieve before pouring it into the molds. This helps remove any lumps and ensures a silky-smooth texture.
• Baking: Bake the custard in a water bath (bain-marie) to ensure even cooking and prevent curdling. Place the filled ramekins or baking dish in a larger pan filled with hot water, about halfway up the sides of the custard dish.
• Doneness: The custard is ready when the edges are set but the center is slightly jiggly. It will continue to set as it cools.
• Cooling and Chilling: Allow the custard to cool to room temperature before refrigerating it for a few hours or overnight. This chilling step enhances the flavors and firms up the custard.
• Serving: To unmold the caramel custard, run a knife around the edges and invert it onto a serving plate. The caramel sauce will flow over the custard, creating a beautiful presentation.

Enjoy your homemade caramel custard!