Over the weekend I decided to be a little experimental and cook some rawas. Since my sister is pregnant and is not allowed to eat too much salt or oil I opted for grilling. I asked my dad to bring rawas fillets and honestly he didn’t have any idea about rawas or fillets since he mostly cooks rohu in very Bengali or North Indian style. Still, he went to buy it and when he asked the fisherwoman to cut the rawas into 3 big pieces he was told, “rawas ka 3 piece? Wo toh Negro khata hai.” Now I would not want to delve into that statement and make any sense out of it. Anyhow, he got the fish cut in regular curry style pieces and the MasterChef in me tried to make peace with it. While the way of cutting fish did not make any difference to the dish we had to remove bones while eating it. So, if you end up in a similar situation don’t panic, the fish will grill alright. Just remember to remove the skin before serving it.
Rawas 750 gms
Dried mix herbs 2 tbsp
Lemon juice 2 tbsp
Black pepper powder 1 tsp
Salt to taste
Olive Oil 1 tbsp
For lemon butter sauce
White wine 60 ml
Lemon juice 3 tbsp
Cream 2 tbsp (I used fresh malai from milk)
Unsalted butter 2 tbsp
Chopped parsley 1 tbsp
Salt to taste
- Clean the fish fillets and marinate them in dried herbs, lemon juice, black pepper powder and salt. Rub the marinade on all sides of the fish properly.
- Cover them and leave for at-least an hour, the more the merrier.
- Preheat oven at 180 degrees.
- Once hot set the oven for grilling.
- Rub a little olive oil on all sides of the fish and place it on the griller.
- Let it cook for 30 minutes. Don’t forget to turn them over after 15 minutes so that they cook from both the sides.
- Pour wine in a saucepan and simmer over medium heat till it’s reduced to half.
- Add cream and let it simmer till it gets a sauce like consistency.
- Add butter, lemon juice, parsley and salt and stir constantly to make a smooth sauce.
- Add a little water if you find it too thick or simmer for some more time if it’s too thin.