Cajun Baked Fish with Thai Red Curry Sauce & Sesame Bread Crust – By Chef Sumit Samaddar

Cajun spice, a blend of paprika, garlic powder, oregano, and cayenne pepper originating from Louisiana, pairs perfectly with fish and chicken, lending a rustic flavor. Thai red curry, known for its fresh flavor and coconut milk's subtle sweetness, balances the palate, creating a fusion dish. Sesame seeds, widely used in Southeast Asian cuisine, add value to the dish when incorporated into bread. This fusion-style dish is a perfect dinner main course.

Serves: 2 portions

Ingredients:

Fish preparation:

- Bhetki Fillet - 240 gms

- Kaffir Lime - 1 no.

- Cajun Spice - 1 tbsp

- Salt and pepper to taste

- Refined Oil - 1 tbsp

Sauce preparation:

- Shallot - 1 no.

- Garlic - 3 cloves

- Galangal - 1/4 tsp

- Lemon Grass - 1 no.

- Thai Red Curry Paste - 1 tbsp

- Coconut Milk/Cream - 1/2 cup

- Sesame Oil - 1 tbsp

- Salt and pepper to taste

Sesame Bread:

- Refined Flour - 140 gms

- White Sesame Seeds - 0.5 gms

- Sesame Oil - 10 ml

- Salt to taste

Method of preparation:

1. Marinate the fish fillets with lemon juice, salt, and pepper for 30 mins. Then add the Cajun seasoning and oil and further marinate for 30 mins to infuse the flavors.

2. Preheat oven to 160°C and bake the fillets for 10-12 mins.

3. For the Thai curry sauce, in a deep saucepan, add oil, chopped shallots, and sauté until translucent. Add galangal, chopped garlic, and smashed lemon grass. Saute on low heat for 2 minutes and add Thai curry paste.

4. Mix everything together, add half cup of water, and let it come to a boil.

5. Reduce the flame, adjust the seasoning, and add coconut milk to thicken and incorporate flavor.

6. Strain the sauce into a smooth texture.

7. For the bread preparation, mix the flour, salt, sesame seeds, and oil.

8. Add water to make a semi-soft dough and let it rest for 30 mins.

9. Roll the dough long and cut thin strips.

10. Grease a round cutter, place the dough strips around it, and dock with a fork. Bake at 180°C for 15 mins.

11. Let it cool, then demold the bread from the cutter.

12. For final assembly, pour the sauce on the plate, place the round bread, and balance the fish in the center.

13. Garnish with fresh marigold buds.