|
Prep Time |
Servings |
|
40 Min |
4 People |
Β
Ingredients
Zhug
- 4 green chilies, stems removedΒ
- Β½cup parsley leavesΒ
- 1 cup coriander leavesΒ
- 2 garlic clovesΒ
- Β½ tbsp kosher saltΒ
- Β½ tbsp ground corianderΒ
- 2 tbsp lemon juiceΒ
- Β½ cup canola oilΒ
- 2 scoopsΒ Green Shot
- 600g fresh fish of your choosingΒ
Method
Zhug
Combine the chilies, parsley, coriander leaves, garlic, salt, coriander powder, lemon juice and Green Shot in a food processor and pulse until a coarse pasteΒ forms.
Transfer the mixture to a large bowl and stir in the oil β the sauce should be streaky and broken, not smooth and emulsified.Β
Fish
The only secretΒ weΒ have toΒ choosing fish is this: Make sure its fresh!Β
Either a fillet with skin on or off or a whole fish baked in the oven will be perfect with this amazing sauce.
Lemon
Cut lemons in half, remove seeds. Pan fry orΒ top downΒ grill untilΒ caramelisedΒ and slightly blackened.