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Beetroot Crusted Rawas Recipe

Beetroot Crusted Rawas

Rawas fillet crusted with a beetroot, olives and jalapeno paste. Baked. Served with a tangy starfruit relish.

  • Total Cook Time 30 mins
  • Cook Time 30 mins
  • Recipe Servings1
  • Easy

Ingredients of Beetroot Crusted Rawas

  • For the fish:
  • 1 fillet rawas
  • Pepper, to taste
  • Salt. to taste
  • 1 Tbsp olive oil
  • For the crust:
  • 7-8 black olives
  • 5-6 slices jalapeno
  • 1/2 beetroot, boiled and peeled
  • 1 tsp rosemary
  • 2 Tbsp bread crumbs
  • 1 knob of butter
  • 2 tsp olive oil
  • For the relish:
  • Starfruit (Carambola), sliced
  • 1/2 Tbsp pistachio oil
  • Salt, a pinch
  • Pepper, a pinch
  • Thyme leaves, a pinch
  • 1 tsp red wine vinegar

How to Make Beetroot Crusted Rawas

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For the fish:

1.
Rub salt and pepper on the fish fillet. Sear in the pan from both sides in olive oil.

For the crust:

1.
Add all the crust ingredients in a blender. Mix.
2.
Apply the paste on one side of the fish.
3.
Bake for 7-9 minutes at 200 degrees C.
4.
Serve with starfruit relish.

For the relish:

1.
In a bowl mix sliced starfruit, oil, salt, pepper, thyme and vinegar.
2.
Toss and serve.
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