The Slow Fire Chef SE 02 EP 01: Junior Chef Amit might have struggled in pronouncing it but thankfully, he got the recipe right and baked what would easily classify as one of his most successful kitchen experiments so far.
The recipe came out super aromatic, flavoursome and surprisingly, it was fairly easy to make. Some of the ingredients included fresh herbs, home made spice mix, loads of garlic, fresh orange, lemon juice and some veggies too.
Detailed recipe will be posted below in a day or so.
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The baked fish looks so grand. Takes guts to try it for the first time on live camera – well done! Happy first-time-meeting anniversary, Semanti and Amit, and wish you many more happy years together😀
Med-I-terrainean baked fish 🐟. Happy 26th Anniversary Baba Panda & Semanti.
That was a daunting task but you pulled it off really well. Looked inviting and delicious to the core.
The perfect ode to your anniversary, fond memories and many more to come.
That’s looks gorgeous! Love the colorful, herbilicous freshness – just my style of cooking 😀 And perfect Mediterarara oh stuff it 🤣 And happy “jab we met” anniversary to you both. Love you guys!
Quite a challenge you pulled off there Amit! Not easy to bake a large fish whole. Looks great! Happy special anniversary to you & Semanti, stay blessed
You are well on your way to becoming Head Chef 2. That fish looks gorgeous 😍 all dressed up and infused with such lovely flavors. Someone told me long ago that Mediterranean meals are good for health. Cheers to both you.
Season 2! This is such a grand start, a whole baked fish! Loved it! Tackling a 2kg fish and winging the recipe needs confidence, intuition and experience, which of course you have plenty of by now. Enjoyed the freestyle vibe, and it really did look colourful and summery (perfect for Jan weather in Bombay)… perfect with a glass of crisp wine. If you'd brought it out at a pre-Covid dinner, everyone would've gasped, and taken pictures! You said med…medit..Mediterr…yeah that place, but with the jerk spices (Jamaican), dill (Norwegian? Something Scandinavian), mirchi (apna), worcestershire (English), it's a proper Globalised Baked Fish. Red Snapper looked handsome both before and after, your fishmonger seems to like you! Did they clean it for you, or did you do it yourself? Did Semanti eat the head bits? Did Semanti compliment you for not at all making a mess even though there were so many ingredients? I thought of that when you stacked all the used bowls away!
The fish looked perfectly done, flaked nicely, firm but moist – but, question: would you consider playing with the temperature next time so it cooks in about 40 minutes? Maybe with foil for the first 20 so it cooks off in the steam, and then lower the temp and bake dry for the next 20? One thing I thought of was that I'd want to make an emulsion of the citrus etc with some of the olive oil, so it clings onto the fish instead of pouring off. Oh and the potatoes looked perfectly done, I wanted to reach into the screen to grab a few!!
Your 5th Jan story was so moving in between all this, I'm sure I speak for everyone in saying we'd love to hear more, slowly. Happy Anniversary, Semanti and Amit, and yes indeed, to your next 26!
Yummy Mediterranean baked red snapper 😍
😋❤️😋❤️😋❤️