Join MasterChef Inderpal Singh as he makes Satti Sorru Fish! Discover how to prepare this aromatic, 1-pot Indian dish in under 30 minutes!
Satti Sorru Fish (Spiced Fish Rice) is a traditional Indian dish celebrated for its rich, aromatic flavors. This 1-pot meal is not only ready in under 30 minutes but also offers a splatter-free, clean, and hassle-free cooking experience with the Thermomix®. 🍛✨
Discover how to recreate this classic dish as MasterChef Singapore Season 4 winner Inderpal Singh (mr.singh.eats) takes you through the recipe live from Cosentino. Learn his expert techniques for blending and cooking spices and fish to achieve a perfectly flavorful and comforting meal, with minimal cleanup and streamlined cooking. 🐟🌿
Plus, don’t miss out on Inderpal’s tips on utilizing the Varoma to retain nutrients and perfect the texture of your food.
About Inderpal Singh:
Inderpal Singh, the MasterChef SG Season 4 champion, is known for his exceptional flavor profiles and innovative approach to cooking. His journey on MasterChef was marked by a passion for spices and a knack for transforming simple ingredients into extraordinary dishes. Get ready for a culinary experience that’s both inspiring and educational!
Satti Sorru Fish (Spiced Fish Rice)
Ingredients
- 400 g sea bass fish fillet, cut in pieces (approx. 10 cm x 5 cm)
- 4 tbsp fish curry powder
- 2 tsp salt, adjust to taste
- 200 g carrots, cut in 2.5 cm cubes
- 200 g French beans, cut in 2.5 cm length
- 200 g shallots
- 1 sprig coriander root
- 3 stalks lemongrass, white part only, bruised
- 70 g galangal, cut in pieces
- 2 bird’s eye chillies (ciii padi)
- 15 g curry leaves
- 220 g water
- 1 tbsp ghee
- ½ tbsp cumin seeds
- 6 lime leaves
- 1 tbsp coriander powder
- 200 g coconut milk
- 5 g lime juice, approx. half lime
- 1 tbsp sugar, adjust to taste
- 300 g Basmati rice, cooked
- 2 sprigs fresh coriander leaves, to garnish
- 1 lime, zest only, to garnish
Preparations
- Place a bowl on mixing bowl lid, weigh in fish fillet. Add 1 tbsp fish curry powder and 1 tsp salt. Mix well and set aside to marinate.
- Place another bowl on mixing bowl lid, weigh in carrots and French beans. Add ½ tsp salt. Mix well and set aside for later use.
- Place shallots, coriander root, lemongrass, galangal, bird’s eye chillies, curry leaves and 50 g water in mixing bowl, blend 30 sec/speed 10. Scrape down sides of mixing bowl with spatula.
- Add ghee, cumin seeds, lime leaves and 50 g water, cook 7 min/80°C/speed 4. Scrape down sides of mixing bowl with spatula.
- Add coriander powder, 3 tbsp fish curry powder and 120 g water. Place marinated fish, reserved carrots and French beans in Varoma dish. Set Varoma into position, steam 5 min/Varoma/speed 4.
- Carefully remove Varoma, add coconut milk, lime juice, ½ tsp salt and sugar to mixing bowl. Place Varoma dish with fish, carrots and French beans back on mixing bowl to keep it warm, cook 1 min/Varoma/reverse/speed 3. Increase cooking time if necessary.
- Carefully remove Varoma, add cooked Basmati rice, steamed carrots and French beans to mixing bowl, stir 1 min/reverse/speed 3.
- Scoop a portion of rice into a serving plate, top with steamed fish. Sprinkle with fresh coriander leaves and lime zest. Serve hot.