Fish with Lemoney Mushroom

At the department store today, I was looking for cartilage free fish fillet. Finally found fillets of 'Bass' sea fish. I picked up 250 gms. So, there I was in my kitchen, waiting to experiment!
Ingredients:
250 gms of fish fillet, neatly diced into desired shapes
250 gms mushrooms
5-7 strands of spring onions
2 large onions
5-7 pods of garlic
1 of each green and red chilli
4 tbl spoons of soya sauce

Process:
In very low flame, slightly boil the fish for about 2 mins and then keep aside. Now add a dollop of butter and olive oil into a hot pan. Add the finely chopped onions and garlic to it. After they have browned, add the freshly chopped spring onions (seep in the aroma here!). Now throw in the sliced mushrooms and cover them for about 5 mins. Now we can pour in a little red wine and a dash of vinegar for the tinge, cover and simmer for a while.

In the meanwhile, we shall make a small portion of cornflour batter with water, small bits of red and green chilli, salt, vinegar and sprinkle of thin coriander. Now smear thin layer of the batter and lightly fry all sides of the boiled fish. We can keep adding the batter as we keep frying the fish!

Serving suggestions:
Use a plain coloured dish, place the fried tangy fish and squeeze some lime juice over the fizzing hot fish. Add the mushrooms beside it and sprinkle some parsley over it. Also, you could cut neat geometrical shapes of fresh bread and slice half a full boiled egg!
Have a jar of chilled lemon ice tea to go with it...voila...sunday brunch!

Grilled Chicken With Mushroom Sauce

To begin with, all you need is boneless chicken (thigh/breast cut fillet like), mushrooms (2 packets), a cup of vegetable stock, 2 tbl spoons of cornflour, 1/2 a cup of red wine, 2 tbl spoons of ground pepper, dash of vinegar and soya sauce, 5-6 pods of garlic, olive oil and butter.

Chicken prep:

Marinate the chicken in salt and vinegar for 20 mins.

Cooking:

In a medium non-stick sauce pan, heat some olive oil. Place the chicken fillet gently one at a time and sear it on each side till it browns. That should take approximately 4 mins per side, or till whenever you are convinced it is done. Take it off the pan and keep it separately.

Mushroom sauce:

In a slightly wider pan, heat a generous dollop of butter (take in the aroma :),

add a spoon of oil to avoid the butter from burning. Add the mashed pods of garlic, sauté it for a min, add all the sliced mushrooms, give it a good steer and shut the lid to let it cook for about 10 mins on medium heat...(psst..do take a look every now and then!) Now splash in some red wine and soya sauce. Let it cook again for another 5 mins. Now add the corn flour and vegetable stock. Let it further cook till it thickens to a brown sauce. Oh yeah..add salt and pepper!

Serving Suggestions:

Place the chicken on your favourite dish and pour the mushroom sauce over it. You could serve it against mashed potatoes, garlic bread, steamed veggies (our fav) or even a bed of rice! Goes perfectly with Red Wine or Virgin Mojito! (keep checking this space for a quick recipe of the later)